Functional barriers: Properties and evaluation

Feigenbaum, A; Dole, P; Aucejo, S; Dainelli, D; De la Cruz Garcia, C; Hankemeier, T; N'Gono, Y; Papaspyrides, CD; Paseiro, P; Pastorelli, S; Pavlidou, S; Pennarun, PY; Saillard, P; Vidal, L; Vitrac, O; Voulzatis, Y

dc.contributor.author	Feigenbaum, A	en
dc.contributor.author	Dole, P	en
dc.contributor.author	Aucejo, S	en
dc.contributor.author	Dainelli, D	en
dc.contributor.author	De la Cruz Garcia, C	en
dc.contributor.author	Hankemeier, T	en
dc.contributor.author	N'Gono, Y	en
dc.contributor.author	Papaspyrides, CD	en
dc.contributor.author	Paseiro, P	en
dc.contributor.author	Pastorelli, S	en
dc.contributor.author	Pavlidou, S	en
dc.contributor.author	Pennarun, PY	en
dc.contributor.author	Saillard, P	en
dc.contributor.author	Vidal, L	en
dc.contributor.author	Vitrac, O	en
dc.contributor.author	Voulzatis, Y	en
dc.date.accessioned	2014-03-01T01:22:26Z
dc.date.available	2014-03-01T01:22:26Z
dc.date.issued	2005	en
dc.identifier.issn	0265-203X	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16569
dc.subject	Functional barrier	en
dc.subject	Monolayers	en
dc.subject	Multilayers	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Toxicology	en
dc.subject.other	plastic	en
dc.subject.other	polymer	en
dc.subject.other	article	en
dc.subject.other	computer simulation	en
dc.subject.other	diffusion coefficient	en
dc.subject.other	food contamination	en
dc.subject.other	food handling	en
dc.subject.other	food packaging	en
dc.subject.other	food processing	en
dc.subject.other	food safety	en
dc.subject.other	food storage	en
dc.subject.other	glass bottle	en
dc.subject.other	mathematical computing	en
dc.subject.other	mathematical model	en
dc.subject.other	packaging material	en
dc.subject.other	plastic bottle	en
dc.subject.other	plastic industry	en
dc.subject.other	priority journal	en
dc.subject.other	reference value	en
dc.subject.other	thermoregulation	en
dc.subject.other	Alkanes	en
dc.subject.other	Chlorobenzenes	en
dc.subject.other	Dibutyl Phthalate	en
dc.subject.other	Dimethyl Sulfoxide	en
dc.subject.other	Environmental Exposure	en
dc.subject.other	Equipment Design	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Packaging	en
dc.subject.other	Humans	en
dc.subject.other	Molecular Weight	en
dc.subject.other	Polymers	en
dc.subject.other	Polypropylenes	en
dc.subject.other	Solubility	en
dc.subject.other	Temperature	en
dc.subject.other	Time Factors	en
dc.title	Functional barriers: Properties and evaluation	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/02652030500227776	en
heal.identifier.secondary	http://dx.doi.org/10.1080/02652030500227776	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	Functional barriers are multilayer structures deemed to prevent migration of some chemicals released by food-contact materials into food. In the area of plastics packaging, different migration behaviours of mono- and multilayer structures are assessed in terms of lag time and of their influence of the solubility of the migrants in food simulants. Whereas barriers to oxygen or to aromas must prevent the diffusion of these compounds under conditions of use, a functional barrier must also be efficient under processing conditions, to prevent diffusion of substances when the polymer layers are in contact at high (processing) temperatures. Diffusion in melted polymers at high temperatures is much slower for glassy polymers, than in polymers that are rubbery at ambient temperature. To evaluate the behaviour of functional barriers under conditions of use, a set of reference diffusion coefficients in the 40-60°C range were determined for 14 polymers. Conditions for accelerated migration tests are proposed based on worst-case activation energy in the 40-60°C range. For simulation of migration, numerical models are available. The rules derived from the models can be used both by industry (to optimize a material in terms of migration) or by risk assessors. Differences in migration behaviour between mono- and multilayer materials are discussed. © 2005 Taylor & Francis.	en
heal.publisher	TAYLOR & FRANCIS LTD	en
heal.journalName	Food Additives and Contaminants	en
dc.identifier.doi	10.1080/02652030500227776	en
dc.identifier.isi	ISI:000233295600007	en
dc.identifier.volume	22	en
dc.identifier.issue	10	en
dc.identifier.spage	956	en
dc.identifier.epage	967	en