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dc.contributor.author
Ávila, Adelaida
dc.contributor.author
Bierbrauer, Karina Lilian
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Pucci, Graciela
dc.contributor.author
López González, Mar
dc.contributor.author
Strumia, Miriam Cristina
dc.date.available
2017-09-20T17:56:54Z
dc.date.issued
2012-03
dc.identifier.citation
Ávila, Adelaida; Bierbrauer, Karina Lilian; Pucci, Graciela; López González, Mar; Strumia, Miriam Cristina; Study of optimization of the synthesis and properties of biocomposite films based on grafted chitosan; Elsevier; Journal of Food Engineering; 109; 4; 3-2012; 752-761
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/24693
dc.description.abstract
Acrylic acid (AcAc) and 2-hydroxyethyl methacrylate (HEMA) were graft copolymerized onto the chito- san backbone using radical initiation under different experimental conditions. The grafted products were then characterized by FTIR, TGA, grafting and swelling index (%G and Q, respectively), Mechanical prop- erties and biodegradability were determined. The study of the properties of the grafted films demon- strated a marked influence of the concentration of acrylic monomers, time and temperature on the %G. In addition, both grafted films (CH-g-HEMA and CH-g-AcAc) showed a noticeable difference in their mechanical behavior. CH-g-HEMA stands the highest deformation for longer periods in relation to smaller strain values, whereas CH-g-AcAc shows better tension strain but lower deformation. Therefore, CH-g- HEMA films have a vast potential for food biodegradable covering characterized by their mechanical properties, non-toxicity and biodegradability.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Biocomposite
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Films
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Chitosan
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Otras Ciencias Químicas
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Study of optimization of the synthesis and properties of biocomposite films based on grafted chitosan
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-18T14:19:38Z
dc.journal.volume
109
dc.journal.number
4
dc.journal.pagination
752-761
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Ávila, Adelaida. Universidad Nacional de la Patagonia; Argentina
dc.description.fil
Fil: Bierbrauer, Karina Lilian. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia En Productos y Procesos de Córdoba; Argentina. Universidad Nacional de Cordoba. Facultad de Ciencias Quimicas; Argentina
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Fil: Pucci, Graciela. Universidad Nacional de la Patagonia; Argentina
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Fil: López González, Mar. Instituto de Ciencia y Tecnología de Polímeros; España
dc.description.fil
Fil: Strumia, Miriam Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411006091
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.jfoodeng.2011.11.009
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