Thermal analysis in studies of photochemical transformations in PVC

Kamińska, A.; Kaczmarek, Halina

doi:10.1007/bf01913969

Cited by 4 publications

(1 citation statement)

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“…PVC stretch and shrink films are used for packaging fresh foods such as red meat, poultry, fruits and vegetables for supermarkets and domestic use in China. However, with UV irradiation the bonds between plasticizers and polymers may be disrupted [6,7] and more plasticizers might migrate into the food packaged. It is well documented that plasticizers such as phthalates and adipates from plasticized films readily migrate into fatty foods when being heated by microwave or other heating method [8,9,10].…”

Section: Introductionmentioning

confidence: 99%

Effect of UV Irradiation on the Migration of DEHP from Food-Grade PVC Film into Packaged Ground Meat

Zhang

2012

AMR

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Effect of UV irradiation on the migration of di-2-ethylhexyl phthalate (DEHP) plasticizers from food-grade PVC film into packaged ground meat that had various levels of fat content (i.e. 10%, 20%, 30%, and 40%) was studied. After 20 h of UV irradiation (intensity 900µW cm-2)，the amount of migrated DEHP had a dramatic increase by 2.55, 2.75, 2.18 and 2.16 times in comparison to that in control samples having a fat content of 10%, 20%, 30% and 40%, respectively. The migration was intensified greatly by the UV irradiation of 8 to 12 h. There were 220.10 mg kg-1, 245.88 mg kg-1, 291.18 mg kg-1, and 357.40 mg kg-1 DEHP migrating from the PVC film into the ground meat during these periods, which contributed a large proportion to the final total amounts of DEHP, being 66.6%, 57.5%, 60.6% and 68.7% of 20 h of UV irradiation, for the ground meat of fat content of 10%, 20%, 30% and 40%, respectively. These results indicate that safety risk of packaged food will increase when the packaged food is under UV irradiation.

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