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Gas Permeability and Permselectivity of Poly(L‐Lactic Acid)/SiO x Film and Its Application in Equilibrium‐Modified Atmosphere Packaging for Chilled Meat
Author(s) -
Dong Tungalag,
Song Shuxin,
Liang Min,
Wang Yu,
Qi Xiaojing,
Zhang Yuqin,
Yun Xueyan,
Jin Ye
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13560
Subject(s) - modified atmosphere , ultimate tensile strength , oxygen permeability , lactic acid , materials science , chemical engineering , food packaging , carbon dioxide , composite material , plasma enhanced chemical vapor deposition , permeability (electromagnetism) , chemical vapor deposition , shelf life , oxygen , chemistry , membrane , organic chemistry , food science , nanotechnology , biochemistry , biology , bacteria , engineering , genetics
A layer of SiO x was deposited on the surface of poly(L‐lactic acid) (PLLA) film to fabricate a PLLA/SiO x layered film, by plasma‐enhanced chemical vapor deposition (PECVD) process. PLLA/SiO x film showed Young's modulus and tensile strength increased by 119.2% and 91.6%, respectively, over those of neat PLLA film. At 5 °C, the oxygen (O 2 ) and carbon dioxide (CO 2 ) permeability of PLLA/SiO x film decreased by 78.7% and 71.7%, respectively, and the CO 2 /O 2 permselectivity increased by 32.5%, compared to that of the neat PLLA film. When the PLLA/SiO x film was applied to the equilibrium‐modified atmosphere packaging of chilled meat, the gas composition in packaging reached a dynamic equilibrium with 6% to 11% CO 2 and 8% to 13% O 2 . Combined with tea polyphenol pads, which effectively inhibited the microbial growth, the desirable color of meat was maintained and an extended shelf life of 52 d was achieved for the chilled meat.