Food companies use many materials in the form of homopolymers, copolymers, blends, composites, etc., as films or rigid packaging materials. A thorough knowledge of the materials is necessary to understand environmental effects, impact modification requirements, and identification of physical and thermal properties in order to define material usage, cost analysis, and quality control techniques. Glassy state relaxations, secondary transitions, heats of fusion, tan5 data, and storage modulus data were used to identify the compatibility of polyethylene/polypropylene blends. Permeability, thermal, and microscopic data showed that Saran coated high impact polystyrene cups could not be used for oil based products because of environmental stresses induced in the polystyrene layer.
Urzendowski, I. R. and Pechak, D. G.
"Characterization of Food Packaging Materials by Microscopic, Spectrophotometric, Thermal and Dynamic Mechanical Analysis,"
Food Structure: Vol. 11
, Article 2.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol11/iss4/2