Environmental Engineering Reference
In-Depth Information
Table 8.6
Toxicity Levels of Monomers in Common Plastics
Monomer
Hazard
rating
Plastic Mode
of
toxicity
Residual
monomer
(ppm)
Acrylonitrile
11,521
PAN
C, skin,
eye
20-1,000
Araújo et
al. (2002)
Vinyl chloride 10,001 PVC
C
<50-30,000
Araújo et
al. (2002)
Vinylidene
chloride
111
PVDC C
0.001-0.020
Ohno et al.
(2006)
Styrene
30
PS
2,300-6,304
Garrigós et
al. (2004)
BPA
1210
PC,
epoxy
Skin
153-458
American
Chemical
Society
(2013)
Epichlorohydrin
epoxy C, skin 200-25,000
Araújo et
al. (2002)
Methyl
methacrylate
1021
PMMA Skin
20,000-25,000 Vallo et al.
(1998)
Endocrine disruptor effects were not taken into account in estimating the toxicity of
monomers. Modified from Lithner et al. (2011).
E, Eemulsion polymerization; S, suspension polymerization.
Residual monomer values selected from Araújo et al. (2002).
8.2.4 Scalping of Flavor Components
Flavor scalping is the loss of sensorial quality of a packaged food due to
either its aroma or flavors being absorbed by the packaging material.
Perhaps the most studied case is the scalping of a citrus flavor component,
limonene, from orange juice packages (Moshanos and Shaw, 1989). In
laboratorystudieswithmodelsolutionsoftheterpene,theextentofscalping
was reported to vary with the plastic as follows: LDPE > polyamide > PS.
The solubility parameter of the specific flavor or aroma component and
that of the plastic in contact with food determines the extent of scalping of
