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Miscibility and morphology of kefiran/waterborne polyurethane blend films
Biodegradable blends of kefiran with various contents (10-40 wt%) of waterborne polyurethane were successfully synthesized via the casting method. When waterborne polyurethane content is lower than 30 wt%, good compatibility and miscibility were observed; otherwise, phase separation occurs between t...
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Published in: | International journal of food properties 2018-01, Vol.20 (sup3), p.S2764-S2775 |
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container_end_page | S2775 |
container_issue | sup3 |
container_start_page | S2764 |
container_title | International journal of food properties |
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creator | Rad, Fatemeh Hedayati Sharifan, Anousheh Asadi, Gholamhassan |
description | Biodegradable blends of kefiran with various contents (10-40 wt%) of waterborne polyurethane were successfully synthesized via the casting method. When waterborne polyurethane content is lower than 30 wt%, good compatibility and miscibility were observed; otherwise, phase separation occurs between them. These phenomena can be attributed to intermolecular interactions, which were confirmed by Fourier transform infrared, X-ray diffraction, differential scanning calorimetry analysis, and scanning electron microscopy. Compared with kefiran film, the blends increased in thickness, tensile strength, elongation at break, yellowness, and opacity when the waterborne polyurethane content was increased. Meanwhile, the water vapor permeability and moisture absorption significantly decreased (p |
doi_str_mv | 10.1080/10942912.2017.1373664 |
format | article |
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When waterborne polyurethane content is lower than 30 wt%, good compatibility and miscibility were observed; otherwise, phase separation occurs between them. These phenomena can be attributed to intermolecular interactions, which were confirmed by Fourier transform infrared, X-ray diffraction, differential scanning calorimetry analysis, and scanning electron microscopy. Compared with kefiran film, the blends increased in thickness, tensile strength, elongation at break, yellowness, and opacity when the waterborne polyurethane content was increased. Meanwhile, the water vapor permeability and moisture absorption significantly decreased (p < 0.05).</description><identifier>ISSN: 1094-2912</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2017.1373664</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Biodegradability ; blend film ; Differential scanning calorimetry ; Fourier transforms ; Kefiran ; mechanical property ; miscibility ; Moisture absorption ; Permeability ; Polyurethane ; Scanning electron microscopy ; water resistance ; Water vapor ; waterborne polyurethane ; X-ray diffraction</subject><ispartof>International journal of food properties, 2018-01, Vol.20 (sup3), p.S2764-S2775</ispartof><rights>Fatemeh Hedayati Rad, Anousheh Sharifan, and Gholamhassan Asadi</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c385t-813419e87cc3c33d500b41cc6f28d83e971195b0d99335cc56c09e1a5e50c40c3</citedby><cites>FETCH-LOGICAL-c385t-813419e87cc3c33d500b41cc6f28d83e971195b0d99335cc56c09e1a5e50c40c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1373664$$EPDF$$P50$$Ginformaworld$$H</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/10942912.2017.1373664$$EHTML$$P50$$Ginformaworld$$H</linktohtml><link.rule.ids>314,776,780,27479,27901,27902,59116,59117</link.rule.ids><linktorsrc>$$Uhttps://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1373664$$EView_record_in_Taylor_&_Francis$$FView_record_in_$$GTaylor_&_Francis</linktorsrc></links><search><creatorcontrib>Rad, Fatemeh Hedayati</creatorcontrib><creatorcontrib>Sharifan, Anousheh</creatorcontrib><creatorcontrib>Asadi, Gholamhassan</creatorcontrib><title>Miscibility and morphology of kefiran/waterborne polyurethane blend films</title><title>International journal of food properties</title><description>Biodegradable blends of kefiran with various contents (10-40 wt%) of waterborne polyurethane were successfully synthesized via the casting method. When waterborne polyurethane content is lower than 30 wt%, good compatibility and miscibility were observed; otherwise, phase separation occurs between them. These phenomena can be attributed to intermolecular interactions, which were confirmed by Fourier transform infrared, X-ray diffraction, differential scanning calorimetry analysis, and scanning electron microscopy. Compared with kefiran film, the blends increased in thickness, tensile strength, elongation at break, yellowness, and opacity when the waterborne polyurethane content was increased. Meanwhile, the water vapor permeability and moisture absorption significantly decreased (p < 0.05).</description><subject>Biodegradability</subject><subject>blend film</subject><subject>Differential scanning calorimetry</subject><subject>Fourier transforms</subject><subject>Kefiran</subject><subject>mechanical property</subject><subject>miscibility</subject><subject>Moisture absorption</subject><subject>Permeability</subject><subject>Polyurethane</subject><subject>Scanning electron microscopy</subject><subject>water resistance</subject><subject>Water vapor</subject><subject>waterborne polyurethane</subject><subject>X-ray diffraction</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kN9LwzAQx4MoOKd_glDwuVuuadrkTRn-GEx80eeQponLTJuadEj_ezM2X326O_h877gPQreAF4AZXgLmZcGhWBQY6gWQmlRVeYZmQEmRF4RV56lPTH6ALtFVjDuMgRHAM7R-tVHZxjo7Tpns26zzYdh65z-nzJvsSxsbZL_8kaMOjQ-9zgbvpn3Q41amoXE6ZYx1XbxGF0a6qG9OdY4-nh7fVy_55u15vXrY5IowOuYMSAlcs1opoghpKcZNCUpVpmAtI5rXAJw2uOWcEKoUrRTmGiTVFKsSKzJHd8e9Q_Dfex1HsfP70KeTIv1PMVS04omiR0oFH2PQRgzBdjJMArA4WBN_1g6pWpyspdz9MWd740Mnf3xwrRjl5HwwyYSyUZD_V_wClQBzXw</recordid><startdate>20180110</startdate><enddate>20180110</enddate><creator>Rad, Fatemeh Hedayati</creator><creator>Sharifan, Anousheh</creator><creator>Asadi, Gholamhassan</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20180110</creationdate><title>Miscibility and morphology of kefiran/waterborne polyurethane blend films</title><author>Rad, Fatemeh Hedayati ; Sharifan, Anousheh ; Asadi, Gholamhassan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c385t-813419e87cc3c33d500b41cc6f28d83e971195b0d99335cc56c09e1a5e50c40c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Biodegradability</topic><topic>blend film</topic><topic>Differential scanning calorimetry</topic><topic>Fourier transforms</topic><topic>Kefiran</topic><topic>mechanical property</topic><topic>miscibility</topic><topic>Moisture absorption</topic><topic>Permeability</topic><topic>Polyurethane</topic><topic>Scanning electron microscopy</topic><topic>water resistance</topic><topic>Water vapor</topic><topic>waterborne polyurethane</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rad, Fatemeh Hedayati</creatorcontrib><creatorcontrib>Sharifan, Anousheh</creatorcontrib><creatorcontrib>Asadi, Gholamhassan</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Rad, Fatemeh Hedayati</au><au>Sharifan, Anousheh</au><au>Asadi, Gholamhassan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Miscibility and morphology of kefiran/waterborne polyurethane blend films</atitle><jtitle>International journal of food properties</jtitle><date>2018-01-10</date><risdate>2018</risdate><volume>20</volume><issue>sup3</issue><spage>S2764</spage><epage>S2775</epage><pages>S2764-S2775</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>Biodegradable blends of kefiran with various contents (10-40 wt%) of waterborne polyurethane were successfully synthesized via the casting method. When waterborne polyurethane content is lower than 30 wt%, good compatibility and miscibility were observed; otherwise, phase separation occurs between them. These phenomena can be attributed to intermolecular interactions, which were confirmed by Fourier transform infrared, X-ray diffraction, differential scanning calorimetry analysis, and scanning electron microscopy. Compared with kefiran film, the blends increased in thickness, tensile strength, elongation at break, yellowness, and opacity when the waterborne polyurethane content was increased. Meanwhile, the water vapor permeability and moisture absorption significantly decreased (p < 0.05).</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2017.1373664</doi><oa>free_for_read</oa></addata></record> |
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subjects | Biodegradability blend film Differential scanning calorimetry Fourier transforms Kefiran mechanical property miscibility Moisture absorption Permeability Polyurethane Scanning electron microscopy water resistance Water vapor waterborne polyurethane X-ray diffraction |
title | Miscibility and morphology of kefiran/waterborne polyurethane blend films |
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