WALAILAK JOURNAL OF SCIENCE AND TECHNOLOGY Volume 15, No. 11, Month NOVEMBER, Year 2018, Pages 765 - 777
Development and characterization of polypropylenepolyethylene vinyl acetatemicro cellulose trays as a prototype for chilled food packaging application
Chutikan MHUMAK, Chiravoot PECHYEN
Abstract Download PDF Cellulose and polypropylene (PP) were successfully designed as a composite material. To obtain
higher efficiency, ethylene vinyl acetate (EVA) with vinyl acetate (VA) content 28 % was integrated as a
coupling agent. The presence of EVA improved the composite compatibility and polypropylene matrix
toughness under low temperatures. The composite was compounded by twin screw extrusion (TSE) with
30 part of EVA per hundred parts of resin (phr) and varying ratios of cellulose 5, 10, 20 and 30 phr,
respectively. The effects of cellulose and EVA on properties of the composite were investigated. Thermal
degradation temperature of PP/cellulose composites with and without EVA was higher than pure PP. The
impact strength of the composite with EVA was increased compared to composite without EVA.
PP/EVA/cellulose-10 phr is the best condition which showed a very high elongation at break and tan δ. In
conclusion, the role of cellulose and EVA could improve the thermal stability and flexibility of
thermoplastic composites and would be useful in packaging chilled food.
Cellulose, polypropylene, polyethylene vinyl acetate; chilled food packaging