MECHANICAL PROPERTIES OF PVC FILM AFTER CONTACT WITH FOODS SIMULANTES AND FOODS

• Published in: Italian journal of food science 2011-01, Vol.23, p.21
• Main Authors: De Melo, Nathália Ramos, Soares, Nilda De Fátima Ferreira, De Paula, Filipe Santos, Filomeno, Edimar Aparecida, Da Silva, Washington Azevedo
• Format: Article
• Language: English
• ISSN: 1120-1770; 2239-5687

Migration of packaging compounds can not only to cause toxicological problems for the consumer as well as to compromise the chemical and mechanical properties of the packaging material used. The purpose of this work was to evaluate the mechanical changes of resistance and elasticity of poly(vinyl chloride) (PVC) plasticizer film after being in contact with foods simulants and foods. Two kinds films were select from market and submitted to migration processes using simulants (95% ethanol, isooctane and water) at 5±1°C and 20±2°C and in contact with sliced mozzarella cheese and ham stored at 5±1°C. The films were removed after the first and fifteenth day of contact and submitted to mechanical analyses. The mechanical tests were realized using the Universal Materials Testing Machines. Changes have been observed in mechanicals properties of the PVC films after contacting the simulants and the foods. It showed increasing in tensile strength at break values and decreasing in elongation at break values in most of the evaluated cases. The film's mechanical properties changes were more accentuated when they were in contact with 95% ethanol and isooctane than water. The mechanical changes also were accentuated in tests with cheese than ham. Results showed that elongation decrease and the strength increase with temperature increase. The migration of packaging compounds change the mechanical properties can damage its utilization, consequently compromising the shelf-life of the products. [PUBLICATION ABSTRACT]