Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging

Authors

  • Yusuf Arya Yudanto School of Integrated Science and Innovation, Sirindhorn International Institute of Technology (SIIT), Thammasat University, Pathum Thani, 12121, Thailand and Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, 10330, Thailand
  • Andika Wahyu Afrianto Department of Materials Science, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
  • Pakorn Opaprakasit School of Integrated Science and Innovation, Sirindhorn International Institute of Technology (SIIT), Thammasat University, Pathum Thani, 12121, Thailand

DOI:

https://doi.org/10.22437/ifstj.v7i2.31951

Keywords:

Compressive strengh, Foaming behavior, Food packaging, Polylactide, Reusability, Supercritical CO2

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Published

2024-07-29

Issue

Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|

Section

Articles

License

Copyright (c) 2024 Indonesian Food Science and Technology Journal

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging. (2024). Indonesian Food Science and Technology Journal, 7(2), 133-140. https://doi.org/10.22437/ifstj.v7i2.31951