مقالههای Giorgio Mancini
توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقالههای نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده میشوند.
۱Macromolecular non–releasing additives for safer food packaging: application to ethylene\α–olefins and propylene based polymers
نویسنده(ها): Maria Carmela Sacchi، Simona Losio، Paola Stagnaro، Giorgio Mancini، Luca Boragno، Stefano Menichetti، Caterina Viglianisi، Sara Limbo
اطلاعات انتشار: Polyolefins Journal، اول،شماره۱، Winter ۲۰۱۴، سال ۰
تعداد صفحات: ۱۵
Some innovative solutions are proposed to the problem of the unavoidable physical migration of antioxidants from plastic films for packaging, in order to minimize the consequent undesirable effect of food contamination. In previous exploratory tests, phenolic antioxidant co–units were achieved and incorporated into polyethylene chain and now the work is extended to create new families of polymeric additives properly designed for specific material. An effective route was designed to synthesize the functionalized comonomer, analogues of commercial 2,6–t–butyl–4–methoxy–phenol (BHA), containing eight methylene units as spacer between the aromatic ring and the polymerizable olefinic double bond (C8). Ethylene\1–hexene\C8 terpolymers, with 1–hexene concentration in the typical range found in commercial polyethylene grades, and propylene\C8 copolymers with microstructure similar to those of commercial packaging polypropylenes were produced. A careful 13C NMR study was conducted for the precise determination of the functionalized comonomer content on all terpolymer and copolymer samples. The samples melt blended with additive–free commercial LDPE and PP matrices, individually, were analyzed in terms of thermal and thermo–oxidative stability and compared with LDPE and PP films containing the traditional BHA additive analogue. The results demonstrate that, in either way, the polymeric additives exert a very positive effect on the degradation temperature of the polymeric matrices, retarding the thermo–oxidative sequence of reaction.
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