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Degradation of low density polyethylene during extrusion. I. Volatile compounds in smoke from extruded films
Author(s) -
Andersson Thorbjörn,
Wesslén Bengt,
Sandström John
Publication year - 2002
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.11030
Subject(s) - low density polyethylene , extrusion , degradation (telecommunications) , plastics extrusion , polymer , high density polyethylene , polymer degradation , materials science , polyethylene , odor , acetaldehyde , food packaging , chemical engineering , composite material , chemistry , organic chemistry , food science , ethanol , telecommunications , computer science , engineering
Many problems with odor and taste in food packaging can be traced to degradation of the packaging materials during processing. From this starting point, the degradation of polyethylene in a commercial extrusion coating process was studied by analyzing degradation products present in smoke sampled at the extruder die orifice. Two low‐density polyethylenes, A and B, with similar melt flow indexes and densities and obtained from different producers, were investigated. A third polymer, C, consisting of recycled material B, was also investigated. More than 40 aliphatic aldehydes and ketones, together with 14 different carboxylic acids, were identified in the smoke. The highest concentration was found for acetaldehyde, regardless of polymer and processing conditions. Increasing the extrusion temperatures in the range 280–325 °C increased the amounts of the oxidized products in the smoke. The extruded film thickness, 12 and 25 μm, influenced the concentrations of degradation products, with the thicker film giving higher amounts of product. The recycled polymer C generally gave lower concentrations of degradation products compared with the virgin polymer B. Differences in the product spectrum between the two virgin polymers may be related to differences in the manufacturing process. Many of the identified compounds have very characteristic taste and smell and are consequently of interest from an odor and taste point of view in food packaging applications. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 86: 1580–1586, 2002