Oxidative Degradation of Polyethylene - A Cause of Off-flavour
Polyethylene is the most frequently used polymer material in food packaging today. The polymer is often processed by film extrusion and extrusion coating between 250°C and 325°C. Although polyethylene has high thermal stability some degradation takes place and the degradation products formed will migrate to the packed food, which will give food off-flavour tastes when consumed. With an increase in
