Development and Characterization of Polypropylene/Polyethylene Vinyl Acetate/Micro Cellulose Trays as a Prototype for Chilled Food Packaging Application

Chutikan MHUMAK; Chiravoot PECHYEN

doi:10.48048/wjst.2018.5967

Authors

Chutikan MHUMAK Department of Materials and Textile Technology, Faculty of Science and Technology, Thammasat University, Patumtani 12120
Chiravoot PECHYEN Department of Materials and Textile Technology, Faculty of Science and Technology, Thammasat University, Patumtani 12120

DOI:

https://doi.org/10.48048/wjst.2018.5967

Keywords:

Cellulose, polypropylene, polyethylene vinyl acetate, chilled food packaging

Abstract

Cellulose and polypropylene (PP) were successfully designed as a composite material. To obtain higher efficiency, ethylene vinyl acetate (EVA) with vinyl acetate (VA) content 28 % was integrated as a coupling agent. The presence of EVA improved the composite compatibility and polypropylene matrix toughness under low temperatures. The composite was compounded by twin screw extrusion (TSE) with 30 part of EVA per hundred parts of resin (phr) and varying ratios of cellulose 5, 10, 20 and 30 phr, respectively. The effects of cellulose and EVA on properties of the composite were investigated. Thermal degradation temperature of PP/cellulose composites with and without EVA was higher than pure PP. The impact strength of the composite with EVA was increased compared to composite without EVA. PP/EVA/cellulose-10 phr is the best condition which showed a very high elongation at break and tan δ. In conclusion, the role of cellulose and EVA could improve the thermal stability and flexibility of thermoplastic composites and would be useful in packaging chilled food.

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