Optimization of polyethylene/binder/polyamide extrusion blow-molded films. III. Slippability improvement with fatty acid amides

The slippability of packaging films has to be controlled to facilitate confectionary operations and guarantee an easy opening for filling. In the case of single-layer polyethylene (PE) films, the addition of slip agents made of fatty acid amides such as erucamide or oleamide usually allows the tailo...

Full description

Saved in:
Bibliographic Details
Published in:Journal of applied polymer science 2010-02, Vol.115 (4), p.2332-2345
Main Authors: Poisson, C, Hervais, V, Lacrampe, M.F, Krawczak, P, Falher, T, Gondard, C, Ferreiro, V
Format: Article
Language:English
Subjects:
additives
Amides
Applied sciences
atomic force microscopy (AFM)
Binders
blends
Chemical and Process Engineering
Chemical Sciences
Compounding ingredients
Engineering Sciences
Ethylene vinyl acetates
Exact sciences and technology
Fatty acids
FT-IR
Materials
Miscellaneous
Polyamide resins
Polyethylenes
Polymer industry, paints, wood
Polymers
Reduction
Reproduction
Slip
Technology of polymers
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The slippability of packaging films has to be controlled to facilitate confectionary operations and guarantee an easy opening for filling. In the case of single-layer polyethylene (PE) films, the addition of slip agents made of fatty acid amides such as erucamide or oleamide usually allows the tailoring of the coefficient of friction (COF) in the film to match industrial targets, which depend on the final application. The coupling of Fourier transform infrared spectroscopy and atomic force microscopy analysis showed that this method has a limited efficiency and may even be detrimental in the case of multilayer PE + ethylene vinyl acetate (EVA)/maleic anhydride grafted polyethylene (PEgMAH) + EVA/polyamide films. The reason is that the migration of the slip additives toward the outermost surface of the PE layer, which leads to a reduction in the COF, are strongly affected by both the existence of the adjacent layers and the presence of EVA in the PE and PEgMAH layers. Nevertheless, a proper knowledge of the effect of this perturbation allows one to reach a slippability level that is required for some confectionary operations and/or for an easy opening for filling without the degradation of the heat sealability.
ISSN:0021-8995
1097-4628
1097-4628
DOI:10.1002/app.30110