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Abstract

Poly(ethylene terephthalate) films which contained commercially available masterbatch additives were prepared by melt processing. Three different commercially available additives were selected, of which two of them significantly improved the oxygen and water vapour barrier properties. The additives did not significantly alter the optical, crystallization and melt rheological properties. The diffusion mechanism of oxygen and carbon dioxide gases through the polymer matrix is also explained. This article discusses the improvements in barrier properties of poly(ethylene terephthalate) films which can be used for food packaging applications with emphasis on preparation, characterization, properties and diffusion mechanism.

Keywords

Poly(ethylene terephthalate)barrier properties differential scanning calorimetry melt rheology

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Improvements in barrier properties of poly(ethylene terephthalate) films using commercially available high barrier masterbatch additives via melt blend technique

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