摘要
PVDC作为一种高阻隔材料已经广泛应用于食品包装领域,阻隔性及热稳定性是其比较重要的技术指标。采用控制变量法研究了PVDC乳液聚合过程中偏氯乙烯含量、聚合温度及引发剂用量对PVDC涂膜的热稳定性的影响,为食品用PVDC涂布乳液的生产提供技术支持。
As a kind of high barrier material,PVDC was widely used in the field of food packaging.Barrier and thermal stability of PVDC were relatively important technical indicators. The influence of vinylidene chloride content,polymerization temperature and initiator dosage on the thermal stability of PVDC coating was studied by means of controlled variable method in the process of PVDC emulsion polymerization. The study provided technical support for the production of PVDC coating emulsion for food.
引文
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