KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Settings

Has files: NoSubject: search.filters.subject.PVC film

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Cleaner Bio-Based Plasticizer Synthesis from Waste Cooking Oil to Substitute Toxic Dioctyl Phthalate in PVC film
    (2025-01-01)
    Chaiyaraksa, Chompoonut
    ;
    Sriprom, Pongsert
    ;
    Boonkaen, Fahana
    ;
    Laemsri, Arthittaya
    ;
    Smingkaew, Arnita
    This research aimed to investigate the possibility of synthesizing a bio-based plasticizer from waste cooking oil using an epoxidation reaction to replace dioctyl phthalate (DOP) in PVC film, which is toxic and hazardous to human health and the environment. This involved synthesizing used household oil through an epoxidation reaction to introduce epoxy groups, followed by isopropyl alcohol to break the epoxy rings and form hydroxyl groups. The chemical structure of the epoxidized waste cooking oil plasticizer was analyzed using Fourier transform infrared spectroscopy (FT-IR), with a focus on confirming the presence of epoxy groups within the 3,500 – 3,000 cm-1 range. Subsequently, this bio-based plasticizer was used in various ratios to DOP to produce PVC films, including ratios of 5:0, 4:1, 3:2, 2:3, 1:4, and 0:5. These PVC films were subject to a comprehensive examination of their physical and chemical properties, including their resistance to tensile stress, elongation ability, the impact on molecular functional groups in the PVC film, and a leaching test. The results showed that the optimal proportion of epoxidized waste cooking oil plasticizer to DOP was 5:0. This ratio demonstrated superior tensile strength, enhanced elongation capacity, increased thermal stability, and exhibited the most robust resistance against solvents compared to other ratios tested.
      1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Influence of packaging materials on changing of CO2: O 2 during the storage of fresh cut red cabbage
    (2009-01-01)
    Glahan, S.
    Packaging materials and changing of CO<inf>2</inf>:O<inf>2</inf> during the storage of fresh cut red cabbage was studied. The statistical model was a completely randomized design comprised of 5 treatment bags as following; the polypropylene (PP), polyethylene (PE), low density polyethylene (LDPE), laminate and PVC film with 4 replication and stored at 12°C. The results showed that before storage, CO<inf>2</inf> content had a range of 0.90-62.37% while O <inf>2</inf> content had a value of 20.30-32.07%. During 24 hours of storage, CO<inf>2</inf> content in PVC film slightly increased but in PP and PE it showed a slight decrease. The O<inf>2</inf> content in all treatments decreased dramatically according to the increase in storage time and showed significant difference between treatments. The results indicated that CO<inf>2</inf> and O<inf>2</inf> content was influenced by packaging materials and reflected on quality and storage life of fresh cut red cabbage. The highest TSS content of 6.21 Brix received from fresh cut red cabbage came from those stored in a PP bag while the highest TA content was obtained from those stored in an LDPE bag at a value of 0.07% and showed significantly difference. The fresh cut red cabbage stored in film PVC showed the most fresh weight loss of 10.15% while the least was found from those stored in a PP bag at the mean of 2.59% on 10 days storage and showed significantly difference. The fresh cut red cabbage in a PP bag had the longest storage life of 18 days while those stored in a laminate bag had the shortest storage life of 8 days which significantly differed. The physical appearance of those fresh cut red cabbage in a PP bag had better performance than those stored in other packaging and maintained a good quality with 14 days in storage.