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Migration Study of Polypropylene (PP) Oil Blends in Food Simulants
Author(s) -
Wang Qian,
Storm Birgit K
Publication year - 2006
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.200651042
Subject(s) - crystallinity , ultimate tensile strength , olive oil , polypropylene , spherulite (polymer physics) , materials science , aqueous solution , composite material , acetic acid , chemistry , pulp and paper industry , food science , polymer , organic chemistry , engineering
Migration study in aqueous and olive oil food simulants was carried out on PP and its blend with oil mixture. It was found that after 10 days at 44 °C PP with oil content up to 0.83% had overall migration into olive oil less than 10 mg/dm 2 . However, under high temperature migration test (at 110–138 C for 4 hours), the overall migration into olive oil was large for both the virgin PP and all its blends. The overall migration in water, 10% ethanol, and 3% acetic acid was smaller than those in olive oil under both migration test conditions. DSC and density measurement showed that addition of oil in PP led to smaller spherulite size and increased degree of crystallinity in the pure PP part. Small decrease in tensile strength in the oil blends was also observed but there was no significant change in tensile strength after migration test.