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Degradation of low density polyethylene during extrusion.: III. Volatile compounds in extruded films creating off-flavor
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0002-8796-9070
2005 (Engelska)Ingår i: Journal of Applied Polymer Science, ISSN 0021-8995, E-ISSN 1097-4628, Vol. 95, nr 4, s. 847-858Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

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 compo nents. 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 C7-C9 ketones, and aldehydes in the range of C5 to C8. © 2004 Wiley Periodicals, Inc.

Ort, förlag, år, upplaga, sidor
2005. Vol. 95, nr 4, s. 847-858
Nyckelord [en]
Food Engineering
Nyckelord [sv]
Livsmedelsteknik
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-8829DOI: 10.1002/app.21278OAI: oai:DiVA.org:ri-8829DiVA, id: diva2:966702
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2018-08-14Bibliografiskt granskad

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