creator Zhao, Ziqian advisor Krishnamurthy, Kathiravan Nanocomposites exhibit enhanced physical properties including mechanical strength, thermal stability, and gas barrier properties. The development of nanocomposites has led to applications in food industry, mostly in food packaging. The application of nanocomposites in food packaging may extend the shelf life of a food, thus increasing the market value for manufactures. However, there is limited data and research to assess the risk of exposure of nanomaterials to consumers. This project aims at evaluating the factors that can influence the release of nanomateirals in low density polyethylene/clay nanocomposites films. Nanocomposites based on low density polyethylene (LDPE), containing 1, 3, 5 and 7 wt.% of Cloisite 20A and maleic anhydride-grafted polyethylene (MAPE) as a compatibilizer were prepared by melt compounding and characterized in this thesis project. Cloisite 20A is mostly composed of montmorillonite (MMT), which is commonly used as a nanoscale size filler. LDPE/Clay nanocomposite films containing MMT and three mass equivalents of MAPE were successfully extruded into thin films with good optical clarity. The materials were characterized by using transmission electron microscope (TEM), thermogravimetric analysis (TGA), oxygen permeation analysis and a material testing machine. Important properties such as tensile modulus, oxygen transmission rate, thermal resistance and glass transition temperature were measured. Nanocomposite films were immersed in three kinds of food simulants (absolute ethanol, 3% acetic acid and deionized water). Storage time, storage temperature and percent fill of clay were evaluated as the factors that can influence the release of nanomaterials. The content of released of Al, Mg, and Si was quantified using inductively coupled plasma mass spectrometry (ICP-MS). Mg, Al and Si were continuously released from nanocomposite films in duration of 30 days. Fastest releasing speed was found in 3% aqueous acid at 75 °C, and lower temperature can largely decrease the release of nanoparticles. This project is an initial attempt to assess the risks from the use of nanocomposites as food packaging. Submitted by Erma Thomas (thomase@iit.edu) on 2016-02-19T23:08:55Z No. of bitstreams: 1 etdadmin_upload_374560.zip: 908310 bytes, checksum: d6499c50fc851676c372c7adb3913b19 (MD5) Made available in DSpace on 2016-02-19T23:08:55Z (GMT). No. of bitstreams: 1 etdadmin_upload_374560.zip: 908310 bytes, checksum: d6499c50fc851676c372c7adb3913b19 (MD5) Previous issue date: 2015-07 M.S. in Food Safety and Technology, July 2015 2015 2015-07 http://hdl.handle.net/10560/3735 en characterization detection food packaging low density polyethylene nanocomposites release Thesis born digital application/pdf In Copyright http://rightsstatements.org/page/InC/1.0/ Restricted Access NCFST / National Center for Food Safety and Technology Illinois Institute of Technology Affiliated department