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Degradation of low-density polyethylene during extrusion. VI. Effects of oxygen content in air gap

Andersson, T and Wesslén, Bengt LU (2005) In Journal of Applied Polymer Science 96(5). p.1767-1775
Abstract
In our previous papers polyethylene degradation during extrusion coating has been studied and the type of degradation products that are formed and from which step they originate have been discussed. A trained sensory panel has rated the off-flavor intensities in water samples that have been in contact with various extruded films. Encouraged by the results from these investigations and the documented synergism between aldehydes and ketones and aldehydes and carboxylic acids in off-flavor intensity, the present study was aimed at confirming the belief that the off-flavor depends on the presence of oxidative degradation products that have migrated from the film into the water. By decreasing the oxygen concentration in the atmosphere... (More)
In our previous papers polyethylene degradation during extrusion coating has been studied and the type of degradation products that are formed and from which step they originate have been discussed. A trained sensory panel has rated the off-flavor intensities in water samples that have been in contact with various extruded films. Encouraged by the results from these investigations and the documented synergism between aldehydes and ketones and aldehydes and carboxylic acids in off-flavor intensity, the present study was aimed at confirming the belief that the off-flavor depends on the presence of oxidative degradation products that have migrated from the film into the water. By decreasing the oxygen concentration in the atmosphere surrounding the extruded melt presence of the highly oxidized species (i.e., carbonyl compounds and carboxylic acids) would decrease and thus the off-flavor in the water should decline. From this study it could be concluded that the extrusion temperature and the oxygen content in the atmosphere nearest the molten film before quenching are the most important parameters for oxidative degradation and residence time in the air gap influence the amount of oxidative degradation products formed. Furthermore we concluded that the off-flavor intensity is strongly correlated to the surface oxidation index of the film. Carboxylic acids are present in the water extracts of extruded films and are related to the off-flavor intensities. (c) 2005 Wiley Periodicals, Inc. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Applied Polymer Science
volume
96
issue
5
pages
1767 - 1775
publisher
John Wiley & Sons
external identifiers
  • wos:000228743500038
  • scopus:19944389310
ISSN
1097-4628
DOI
10.1002/app.21647
language
English
LU publication?
yes
id
ee4c1992-c966-4d25-a622-32a9de25201f (old id 152544)
date added to LUP
2007-07-12 15:41:49
date last changed
2017-07-02 03:27:46
@article{ee4c1992-c966-4d25-a622-32a9de25201f,
  abstract     = {In our previous papers polyethylene degradation during extrusion coating has been studied and the type of degradation products that are formed and from which step they originate have been discussed. A trained sensory panel has rated the off-flavor intensities in water samples that have been in contact with various extruded films. Encouraged by the results from these investigations and the documented synergism between aldehydes and ketones and aldehydes and carboxylic acids in off-flavor intensity, the present study was aimed at confirming the belief that the off-flavor depends on the presence of oxidative degradation products that have migrated from the film into the water. By decreasing the oxygen concentration in the atmosphere surrounding the extruded melt presence of the highly oxidized species (i.e., carbonyl compounds and carboxylic acids) would decrease and thus the off-flavor in the water should decline. From this study it could be concluded that the extrusion temperature and the oxygen content in the atmosphere nearest the molten film before quenching are the most important parameters for oxidative degradation and residence time in the air gap influence the amount of oxidative degradation products formed. Furthermore we concluded that the off-flavor intensity is strongly correlated to the surface oxidation index of the film. Carboxylic acids are present in the water extracts of extruded films and are related to the off-flavor intensities. (c) 2005 Wiley Periodicals, Inc.},
  author       = {Andersson, T and Wesslén, Bengt},
  issn         = {1097-4628},
  language     = {eng},
  number       = {5},
  pages        = {1767--1775},
  publisher    = {John Wiley & Sons},
  series       = {Journal of Applied Polymer Science},
  title        = {Degradation of low-density polyethylene during extrusion. VI. Effects of oxygen content in air gap},
  url          = {http://dx.doi.org/10.1002/app.21647},
  volume       = {96},
  year         = {2005},
}