• Title, Summary, Keyword: nylon film

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Comparison of Shelf-life of Vienna Sausage Packed with Polyvinylidene Chloride and Nylon Laminated Film (PVDC와 Nylon 적층필름으로 포장한 비엔나소시지의 Shelf-life 비교)

  • Park, Hyung-Woo;Kim, Byeong-Sam;Park, Moo-Hyun
    • Korean Journal of Food Science and Technology
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    • v.21 no.2
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    • pp.252-257
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    • 1989
  • Nylon laminated low density polyethylene(LDPE) film is mostly used for package of Vienna sausage in Korea. The water vapor permeability and gas transmission rate of Nylon laminated LDPE film is higher than that of Oriented polypropylene/polyvinylidene chloride coated LDPE film. Comparision of shelf-life of Vienna sausage packed with both film was as follows. The water vapor permeability and gas transmission rate of PVDC coated film were 2.5 times lower and 20.7 to 30 times lower than those of Nylon laminated film, respectively. Shelf-lives of Vienna sausage packed with Nylon laminated film and PVDC coated films were 25 days and 31 days at $15^{\circ}C$, 32 days and 41 days at $5^{\circ}C$, respectively.

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Graft Copolymerzation of Nylon 6 Film with Acrylmide (I) (Acrylamide에 의한 나일론6 필름의 그라프트 공중합(I))

  • 박건용;김진우
    • Textile Science and Engineering
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    • v.25 no.4
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    • pp.56-65
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    • 1988
  • Nylon 6 film was graft copolymerized with acrylamide(Am) using ceric salt as an initiator. After nylon 6 was immersed in ceric ammonium sulphate(CAS)-sulfuric acid aqueous solution, the graft yield maxima was obtained when monomer was added at 5-10 minute, Grafting rate, Rp, was proportioned to [CAS]0.69 and [Am]0.87. The thickness of film increased with the graft yield, and it was shown by IR analysis that the PAm was mainly grafted onto the surface of film, and the corrected crystallinities of grafted copolymers obtained by DSC were similar to that of original nylon 6.

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Preparation and Electrics Propeties of Electroconductive Nylon 6/PVA/Poly D-phenylene) Composite (전도성 Nylon 6/PVA/Poly(p-phenylene) 복합체의 제조 및 전기적 성질)

  • 장영민;호요승
    • Textile Science and Engineering
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    • v.27 no.12
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    • pp.64-72
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    • 1990
  • The electrically conducting nylon 6/poly(vinylalcohol) (PVA)/poly(p- pheylene)(PPP) composite films were synthesized by exposinig nylon 6/PVA blend films containing ferric chloride as an oxidant to benzene vapour and their electrical conductivity and morpholoy were studied. After benzene was polymerized in nylon 6/PVA blend films for 72 hours, the composite films showed the conductivity as high as 10-5 -10-2 s/cm and it increased with increasing the concentration of the oxidant, the content of PVA and polymerization time. The formation of PPP in nylon 6/PVA blend film was confirmed by FT- lR spectra and scanning electron micrographs. The X- ray diffraction curve of composite film showed that the structure of PPP in nylon 6/PVA blend film was amorphous.

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Processing and MAP(modified atmosphere packaging) Storage of Fresh-cut Apples using CA Stored Apples (CA저장 사과를 이용한 Fresh-cut Apple의 제조 및 MAP저장)

  • 정헌식;문광덕;최종욱
    • Korean Journal of Food Preservation
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    • v.6 no.4
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    • pp.351-356
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    • 1999
  • To develop and extend the shelf-life of vitamin C enriched fresh-cut apples using CA stored Fuji apples, dipping in 10% L-ascorbic acid and packaging with 0.03 mm LDPE, 0.04 mm PP and 0.08 mm Nylon/PE film(N$_2$displacement) were carried out. The changes of gas concentrations in the packaging and quality attributes of fresh-cut apples were examined during storage at 10$^{\circ}C$. The concentrations of O$_2$was maintained lower in Nylon/PE film than the other film, the level of O$_2$was in the range of 1∼3%. The increase of C$_2$H$_4$ concentrations in Nylon/PE film bag was more suppressed than the others. The vitamin C content of fresh-cut apples was enriched by dipping in L-ascorbic acid solution up to 241 mg$.$100 g-1 f.w., and the loss or that content was retarded differently by the package conditions of lower O$_2$level during storage. Browning in fresh-cut apples was shown after 6 days of storage in LDPE and PP film. but it was not shown by 14 days of storage in Nylon/PE film. Spoilage and off odor in fresh-cut apples were not detected up to 14 days of storage in Nylon/PE film. The results indicated that the vitamin C enriched fresh-cut apples can be processed from the long-term CA stored apples, and maintaining high quality of the products ill be possible in cases of the application of sealing packaging after O$_2$removal with film having low O$_2$permeability.

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