STUDY ON THE EFFECT OF THE CONCENTRATION OF ORGANICALLY MODIFIED NANOCLAY ON THE MICROSTRUCTURE AND PHYSICAL (MECHANICALLY, WVP AND COLOR) PROPERTIES OF POLY ETHYLENE TEREPHTHALATE (PET)- BASED NANOCOMPOSITES

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DARDMEH N.; KHOSROWSHAHI A.; ALMASI H.; ZANDI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:1 (41) Page(s): 117-128

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Title

STUDY ON THE EFFECT OF THE CONCENTRATION OF ORGANICALLY MODIFIED NANOCLAY ON THE MICROSTRUCTURE AND PHYSICAL (MECHANICALLY, WVP AND COLOR) PROPERTIES OF POLY ETHYLENE TEREPHTHALATE (PET)- BASED NANOCOMPOSITES

Author(s)

DARDMEH N. | KHOSROWSHAHI A. | ALMASI H. | ZANDI M. | Issue Writer Certificate

Keywords

PETQ2

NANOCLAYQ2

NANOCMPOSITEQ2

MECHANICAL PROPERTIESQ2

WVPQ1

Abstract

Introduction: Nanocomposites are prepared by introduction of dispersed nanoscale particles into the polymer matrix based on four methods: template synthesis (sol-gel preparation); intercalation of polymer; and in situ intercalative polymerization and last one is melt blending, the most favorable and practical method due to its simplest, economical and environmentally friendly technic. This method involves annealing, statically or under shear, a mixture of the polymer and organically modified clay at the softening point of the polymer based on usual compounding devices, such as, extruders or mixers (Papaspyridesb 2008). …

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APA: Copy

DARDMEH, N., KHOSROWSHAHI, A., ALMASI, H., & ZANDI, M.. (2017). STUDY ON THE EFFECT OF THE CONCENTRATION OF ORGANICALLY MODIFIED NANOCLAY ON THE MICROSTRUCTURE AND PHYSICAL (MECHANICALLY, WVP AND COLOR) PROPERTIES OF POLY ETHYLENE TEREPHTHALATE (PET)- BASED NANOCOMPOSITES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 117-128. SID. https://sid.ir/paper/143673/en

Vancouver: Copy

DARDMEH N., KHOSROWSHAHI A., ALMASI H., ZANDI M.. STUDY ON THE EFFECT OF THE CONCENTRATION OF ORGANICALLY MODIFIED NANOCLAY ON THE MICROSTRUCTURE AND PHYSICAL (MECHANICALLY, WVP AND COLOR) PROPERTIES OF POLY ETHYLENE TEREPHTHALATE (PET)- BASED NANOCOMPOSITES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):117-128. Available from: https://sid.ir/paper/143673/en

IEEE: Copy

N. DARDMEH, A. KHOSROWSHAHI, H. ALMASI, and M. ZANDI, “STUDY ON THE EFFECT OF THE CONCENTRATION OF ORGANICALLY MODIFIED NANOCLAY ON THE MICROSTRUCTURE AND PHYSICAL (MECHANICALLY, WVP AND COLOR) PROPERTIES OF POLY ETHYLENE TEREPHTHALATE (PET)- BASED NANOCOMPOSITES,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 117–128, 2017, [Online]. Available: https://sid.ir/paper/143673/en

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