两种生物基塑料餐具受热性能变化与表面结构研究

Study on the thermal properties and surface structure of two kinds of bio-based plastic tableware

通过对两种由生物基塑料(PLA+竹粉,PP+玉米淀粉)制成的餐具产品,模拟日常家庭使用场景,在微波和4%乙酸食品模拟物中受热,观察材料力学性能以及材料中化学物总迁移量的变化,来研究生物基塑料耐热性;同时对两种生物基降解塑料采用扫描电镜,对竹粉微粒、玉米淀粉微粒、PLA+竹粉混合塑料、PP+玉米淀粉混合塑料的表面性状和结构进行观察,以分析不同生物基微粒对材料的影响,以及材料受热稳定性与材料表面性状结构的关系;基于研究结果,评价两种生物基材料用于制作餐具的安全风险,并对日常家庭使用条件提出建议。

The heat resistance of bio-based plastics was studied by simulating daily use scenarios for two tableware made of bio-based plastics (PLA+bamboo powder,PP+corn starch).After heating in microwave and 4% acetic acid food simulants,the mechanical properties of the materials and the changes in the total migration of chemicals in the materials were observed.At the same time,the surface properties and structures of bamboo powder particles,corn starch particles,PLA+bamboo powder mixed plastics,and PP+corn starch mixed plastics were observed by scanning electron microscope.At the same time,the influence of different bio-based particles on the material,and the relationship between the thermal stability of the material and the surface structure of the material were analyzed.Based on the results of the study,the safety risks of two bio-based materials for making tableware were evaluated and recommendations were made for everyday household use conditions.