Mechanisms of moisture sorption in barrier polymers used in food packaging: Amorphous polyamide vs. high-barrier ethylene-vinyl alcohol copolymer studied by vibrational spectroscopy

Macromolecular Chemistry and Physics

Volumn 204, Issue 4, 2003, Pages 704-713

  Lagaron, Jose M ^a   Gimenez, Enrique ^b   Catala, Ramon ^a   Gavara, Rafael ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT JAUME I   (Spain)

Author keywords

Barrier polymers; FT IR; Raman spectroscopy; Water sorption

Indexed keywords

AMORPHOUS MATERIALS; COPOLYMERS; FOOD STORAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; HYDROPHILICITY; MOISTURE; PACKAGING; RAMAN SPECTROSCOPY; SORPTION;

INTERMOLECULAR COHESION;

POLYAMIDES;

AMIDE; ETHYLENE VINYL ALCOHOL COPOLYMER; HYDROXYL GROUP; OXYGEN; POLYAMIDE; POLYMER;

ARTICLE; CHEMICAL STRUCTURE; FOOD PACKAGING; GAS PERMEABILITY; HUMIDITY; HYDROGEN BOND; HYDROPHILICITY; INFRARED SPECTROSCOPY; MOISTURE; RAMAN SPECTROMETRY; VIBRATION;

AMORPHOUS MATERIALS; COPOLYMERS; FOOD STORAGE; MOISTURE; POLYAMIDES; SORPTION;

EID: 0037466081     PISSN: 10221352     EISSN: None     Source Type: Journal    
DOI: 10.1002/macp.200390039     Document Type: Article

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