Study of molecular orientation effects on the Polypropylene oxygenpermeability

Today, our lives are closely related to packaging. Food packaging is one of theimportant sectors of processing. Polymers are used in the food packaging industryto protect them against biochemical and mechanical damages and increase their shelflife. Polypropylene(PP) is one of the most widely used plastics in the packagingindustry due to advantages such as low cost, high mechanical strength, excellentmoisture resistance, ease of processing, and high recyclability, it is favored byindustrialists. However, PP has weak oxygen barrier properties, limiting its use inapplications that require oxygen barrier properties. The main goal of this research isto improve the oxygen barrier properties by creating a controlled morphology onpure polypropylene(CRPP) and preparing a composite of it using non-woven PPfabric. This process affects properties related to molecular structures such ascrystallinity, gas permeability, and mechanical properties.

کلیدواژه ها:

Polypropylene ، oxygen permeability ، Food packaging