Development of a Polyamide Nanocomposite for Food Industry: Morphological Structure, Processing, and Properties

In the last few years, nanocomposites have been a focus of attention for researchers because they frequently exhibit unexpected hybrid properties derived from synergistic reactions between nanoparticles and the polymeric matrix. However, few studies about the dispersion of inorganic clay minerals in polyamide films have been carried out to explain the process of exfoliation. The exfoliation of nanoclays in the polyamide film provides a film with better barrier properties than the intercalation of nanoclays. The present study addresses the analysis of experimental variables (pressure, temperature, processing time, feed position, etc.) involved in the production of a polyamide film with nanoparticles, in order to obtain a film with good exfoliation, barrier and mechanical properties. SEM, TEM and XRD were also evaluated as tools to determine the degree of exfoliation of nanoparticles. The technique used in production of the film, the screw employed and the mixing time were found to be of great importance in obtaining an intercalated or exfoliated final product. The variables involved in obtaining an exfoliated Cloi-site 30B/polyamide film by a double screw extruder were optimized, and a film with reduced permeability to oxygen (1,000 times lower than the control film) was obtained. POLYM. COMPOS., 30:436 444, 2009. (C) 2008 Society of Plastics Engineers