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首页> 外文期刊>Polymer Degradation and Stability >Characterization and thermal stability of poly(vinyl chloride) plasticized with epoxidized soybean oil for food packaging
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Characterization and thermal stability of poly(vinyl chloride) plasticized with epoxidized soybean oil for food packaging

机译：食品包装用环氧大豆油增塑聚氯乙烯的表征和热稳定性

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摘要

The use of phthalates in plasticized poly(vinyl chloride) (PVC) formulations has been questioned by their potential toxicity and high migration to foodstuff. Phthalates can be replaced by other harmless and environmentally friendly plasticizers, such as epoxidized soybean oil (ESBO), which has been also proved an efficient stabilizer for PVC helping to prevent degradation during processing. Formulations based on PVC with different amounts of ESBO (from 30 to 50 wt%) were fully characterized showing good compatibility and a clear increase in thermal stability. An evaluation of the use of ESBO for PVC stabilization in commercial lids was carried out by using thermogravimetric analysis (TGA). ESBO was detected in all materials and their thermal stability was highly dependent on the plasticizer concentration. Most of them showed a significant increase in thermal degradation temperatures, permitting their use in food processing at high temperatures without risk of degradation.
机译：邻苯二甲酸酯在增塑聚氯乙烯（PVC）配方中的使用受到了潜在毒性和向食品的高迁移率的质疑。邻苯二甲酸酯可以用其他无害且环保的增塑剂代替，例如环氧化大豆油（ESBO），它也被证明是PVC的有效稳定剂，有助于防止加工过程中的降解。充分表征了具有不同ESBO含量（30至50 wt％）的PVC基配方，显示出良好的相容性和热稳定性的明显提高。通过使用热重分析（TGA）对ESBO在商用盖子中稳定PVC的用途进行了评估。在所有材料中均检测到ESBO，它们的热稳定性高度依赖于增塑剂的浓度。它们中的大多数显示出热降解温度的显着升高，从而使其可以在高温下用于食品加工而没有降解的风险。

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