Many works reported a PVA based film prepared using ultrasonication, however, information on the effect of this treatment on changes of PVA’s properties is still limited. The main objective of this work was to study the effect of ultrasonication duration on the properties of PVA film. The PVA gel was sonicated using a 360 W ultrasonic probe for 2.5, 5, 7.5 and 10 min. Ultrasonication duration for 7.5 min results in a significant effect (p ≤ 0.05) on an increase in tensile strength, but not on tensile modulus and strain at the break of the film. After this vibration duration, tensile strength increased by almost 29 %, strain at break decreased by 30 %, opacity decreased by 22 %, and water vapor permeability decreased by 11 %. On the other hand, moisture resistance decreased significantly (almost 12 %). The sonicated film underwent larger lattice strain and had higher crystal structure compared to non-sonicated film. This work informs that ultrasonication on PVA gel is a potential method to fulfil some properties of PVA film for food packaging material.

许多工作报道了使用超声处理制备的基于PVA的薄膜，但是，有关这种处理对PVA性质变化影响的信息仍然有限。这项工作的主要目的是研究超声持续时间对PVA薄膜性能的影响。使用360 W超声波探头将PVA凝胶超声处理2.5、5、7.5和10分钟。超声持续时间为7.5分钟对拉伸强度的增加有显着影响（p≤0.05），但对薄膜断裂时的拉伸模量和应变没有影响。在此振动持续时间之后，抗张强度提高了近29％，断裂应变降低了30％，不透明度降低了22％，水蒸气渗透率降低了11％。另一方面，耐湿性显着降低（几乎12％）。与未超声处理的膜相比，超声处理的膜经受更大的晶格应变并且具有更高的晶体结构。这项工作表明，在PVA凝胶上超声处理是一种实现食品包装材料PVA膜某些性能的潜在方法。