Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Degradation of low density polyethylene during extrusion. III. Volatile compounds in extruded films creating off-flavor

Andersson, T ; Nielsen, T and Wesslén, Bengt LU (2005) In Journal of Applied Polymer Science 95(4). p.847-858
Abstract
This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off-flavor in water packed in LDPE-films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off-flavor... (More)
This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off-flavor in water packed in LDPE-films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off-flavor giving components. Adsorbents, such as zeolites, which are able to adsorb degradation products, are effective also at higher extrusion temperatures. The amount of oxidized degradation products in the films correlated well to the perceived off-flavor in the packed water. The presence of aldehydes and ketones have a clear impact on the off-flavor. The best correlation between off-flavor and oxidized components were found for C-7-C-9 ketones, and aldehydes in the range of C-5 to C-8. (C) 2004 Wiley Periodicals, Inc. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Applied Polymer Science
volume
95
issue
4
pages
847 - 858
publisher
John Wiley and Sons
external identifiers
  • wos:000226181100010
  • scopus:12344329783
ISSN
1097-4628
DOI
10.1002/app.21278
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Polymer and Materials Chemistry (LTH) (011001041)
id
c67b7d64-98ff-42c2-bad6-85c5b518d517 (old id 152559)
date added to LUP
2016-04-01 11:34:15
date last changed
2021-08-04 01:38:56
@article{c67b7d64-98ff-42c2-bad6-85c5b518d517,
  abstract     = {This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off-flavor in water packed in LDPE-films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off-flavor giving components. Adsorbents, such as zeolites, which are able to adsorb degradation products, are effective also at higher extrusion temperatures. The amount of oxidized degradation products in the films correlated well to the perceived off-flavor in the packed water. The presence of aldehydes and ketones have a clear impact on the off-flavor. The best correlation between off-flavor and oxidized components were found for C-7-C-9 ketones, and aldehydes in the range of C-5 to C-8. (C) 2004 Wiley Periodicals, Inc.},
  author       = {Andersson, T and Nielsen, T and Wesslén, Bengt},
  issn         = {1097-4628},
  language     = {eng},
  number       = {4},
  pages        = {847--858},
  publisher    = {John Wiley and Sons},
  series       = {Journal of Applied Polymer Science},
  title        = {Degradation of low density polyethylene during extrusion. III. Volatile compounds in extruded films creating off-flavor},
  url          = {http://dx.doi.org/10.1002/app.21278},
  doi          = {10.1002/app.21278},
  volume       = {95},
  year         = {2005},
}