{"data":{"id":"10.6084/m9.figshare.6318719","type":"dois","attributes":{"doi":"10.6084/m9.figshare.6318719","prefix":"10.6084","suffix":"m9.figshare.6318719","identifiers":[],"alternateIdentifiers":[],"creators":[{"name":"Rodrigues, Jose Boaventura","nameType":"Personal","givenName":"Jose Boaventura","familyName":"Rodrigues","affiliation":[],"nameIdentifiers":[]},{"name":"Brunelli, Kleber","nameType":"Personal","givenName":"Kleber","familyName":"Brunelli","affiliation":[],"nameIdentifiers":[]},{"name":"Sarantopoulos, Claire Isabel Grígoli De Luca","nameType":"Personal","givenName":"Claire Isabel Grígoli De Luca","familyName":"Sarantopoulos","affiliation":[],"nameIdentifiers":[]},{"name":"Oliveira, Lea Mariza De","nameType":"Personal","givenName":"Lea Mariza De","familyName":"Oliveira","affiliation":[],"nameIdentifiers":[]}],"titles":[{"title":"Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation"}],"publisher":"SciELO journals","container":{},"publicationYear":2018,"subjects":[{"subject":"91209 Polymers and Plastics","subjectScheme":"FOR"},{"subject":"FOS: Materials engineering","schemeUri":"http://www.oecd.org/science/inno/38235147.pdf","subjectScheme":"Fields of Science and Technology (FOS)"},{"subject":"FOS: Materials engineering","subjectScheme":"Fields of Science and Technology (FOS)"}],"contributors":[],"dates":[{"date":"2018-05-23","dateType":"Created"},{"date":"2018-05-23","dateType":"Updated"},{"date":"2018","dateType":"Issued"}],"language":null,"types":{"ris":"DATA","bibtex":"misc","citeproc":"dataset","schemaOrg":"Dataset","resourceType":"Dataset","resourceTypeGeneral":"Dataset"},"relatedIdentifiers":[{"relationType":"IsSupplementTo","relatedIdentifier":"10.1590/0104-1428.04516","relatedIdentifierType":"DOI"}],"relatedItems":[],"sizes":["319783 Bytes"],"formats":[],"version":null,"rightsList":[{"rights":"Creative Commons Attribution 4.0 International","rightsUri":"https://creativecommons.org/licenses/by/4.0/legalcode","schemeUri":"https://spdx.org/licenses/","rightsIdentifier":"cc-by-4.0","rightsIdentifierScheme":"SPDX"}],"descriptions":[{"description":"Abstract The objective of this work was to compare the barrier and mechanical properties and shrinkability of coextruded films chlorine-free, with high barrier chlorine multilayer films traditionally used to preserve fresh beef. Four 9-layer barrier-shrink films containing PET, ethylene ionomers, polyamide PA66/6 modified with amorphous PA, 32 or 44 mol% EVOH and PE were produced in a commercial scale triple bubble co-extrusion line. Seal strength, puncture resistance, oxygen and water vapor permeability and film shrink were measured for the four films and compared to the EVA/PVDC/PE film properties. The results obtained under controlled laboratory conditions show that films made with one layer of EVOH 32 mol% of ethylene encapsulated between two layers of PA66/6 modified with amorphous PA have gas barrier properties and puncture resistance better than a typical EVA/PVDC/PE, seal strength and shrinkability comparable to this film and therefore have potential to preserve fresh beef.","descriptionType":"Abstract"}],"geoLocations":[],"fundingReferences":[],"xml":"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","url":"https://scielo.figshare.com/articles/Properties_of_barrier_shrink_bags_made_with_EVOH_and_polyamide_for_fresh_beef_meat_preservation/6318719","contentUrl":null,"metadataVersion":2,"schemaVersion":"http://datacite.org/schema/kernel-4","source":"mds","isActive":true,"state":"findable","reason":null,"viewCount":0,"viewsOverTime":[],"downloadCount":0,"downloadsOverTime":[],"referenceCount":1,"citationCount":0,"citationsOverTime":[],"partCount":0,"partOfCount":0,"versionCount":0,"versionOfCount":0,"created":"2018-05-23T02:54:40.000Z","registered":"2018-05-23T02:54:40.000Z","published":"2018","updated":"2020-08-29T16:11:22.000Z"},"relationships":{"client":{"data":{"id":"figshare.ars","type":"clients"}},"provider":{"data":{"id":"otjm","type":"providers"}},"media":{"data":{"id":"10.6084/m9.figshare.6318719","type":"media"}},"references":{"data":[{"id":"10.1590/0104-1428.04516","type":"dois"}]},"citations":{"data":[]},"parts":{"data":[]},"partOf":{"data":[]},"versions":{"data":[]},"versionOf":{"data":[]}}}}