Migration of Plastic Constituents

Franz, Roland; Störmer, Ángela

doi:10.1002/9783527621422.ch11

Cited by 22 publications

(12 citation statements)

References 44 publications

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“…Migration is a term used to describe the process of mass transfer from a food packaging material to its contents. If one reduces the migration process to the diffusion in and from the plastics, then the migratability of plastic constituents corresponds predominantly to the volatility or molecular weight of these organic substances and to the basic diffusivity of a polymeric type (Franz 2000). For a given plastic, this means that the mobility of a migrant decreases with increasing molecular weight.…”

Section: Migration From Packaging Materialsmentioning

confidence: 99%

“…Most of the plastic constituents have a lipophilic rather than hydrophilic character and, therefore, migration increases strongly with increasing fat content and especially so where the fat or oil represents the outer phase of the food matrix (Franz and others 2000). The increase in migration is not necessarily due to an increase in the substance's diffusion coefficient due to interactions between the fat and the plastic as is often assumed (Baner and others 1992).…”

Section: Migration From Packaging Materialsmentioning

confidence: 99%

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Scalping of Flavors in Packaged Foods

Sajilata

Savitha

Singhal

et al. 2006

Comp Rev Food Sci Food Safe

136

106

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Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss of quality of the packaged food item. The process is called "scalping" and is of great concern to the food industry, which is always looking out for new avenues in "packaging solutions" for its final product quality needs. The review highlights the various attributes of the scalping process, explores approaches to the reduction of the manifested undesirable effects, and covers other relevant aspects.

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Section: Migration From Packaging Materialsmentioning

confidence: 99%

Section: Migration From Packaging Materialsmentioning

confidence: 99%

Scalping of Flavors in Packaged Foods

Sajilata

Savitha

Singhal

et al. 2006

Comp Rev Food Sci Food Safe

136

106

View full text Add to dashboard Cite

show abstract

“…Both would be expected to show a simple proportional relationship with the initial content of styrene in the GRP, commonly termed C p,o (concentration in the polymer at time = zero) in migration modeling. 5,6 Conclusions From the previously reported data it is clear that some industrial repairers do not conform to the manufacturers' guidelines regarding GRP curing regimes. Systematic tests have shown the importance of using the correct curing conditions, to keep the potential for styrene migration low.…”

Section: Relationship Between Styrene Content and Migrationmentioning

confidence: 89%

Laboratory studies into how glass-reinforced plastic (GRP) vat surfaces can be repaired without causing migration of styrene into foodstuffs

et al. 2009

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Glass-fiber-reinforced plastic (GRP) vats are used widely for the storage of foodstuffs and potable water. As the inner surfaces deteriorate during decades of use, they need to be repaired. The unsaturated polyester resins that are used for recoating are crosslinked with styrene which can cause taint and odor problems. This article describes some coating parameters that affect the content of residual styrene and its subsequent migration. The influences of cure temperature and duration, along with the effect of washing with warm detergent solution, were investigated. Cured specimens were tested for their residual styrene content and for styrene migration into the food simulants, distilled water, 3% acetic acid, and 15% ethanol. The dominant factor in reducing the amount of residual styrene is the temperature. The resin selfheats as it cures, typically up to 50°C. Thus, any further lowering of the styrene content requires a higher cure temperature than this. A 3-h cure at 80°C reduced both the residual content and the migration levels by about 100-fold. At lower cure temperatures, the heating effect of washing at 60°C is more important than the washing effect of the detergent. When less catalyst was used the residual styrene levels rose dramatically, from 70 to 360 to 1300 mg/kg for the normal dose, half and quarter the normal dose, respectively. There was a linear relationship between residual content in the GRP and the migration levels. This correlation could be used for monitoring the quality of vats repaired in situ, using styrene-based coating resins. © Crown Copyright. Department for Environment, Food and Rural Affairs 2009

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“…The design and the application of the glass migration cell for migration tests are described by Franz and Sto¨rmer (2008). The paper and board sample was fixed in the migration cell and exposed to the food or the simulant Tenax Õ .…”

Section: Glass Migration Cellmentioning

confidence: 99%