Total Migration Analysis and Kinetic Calculations in Polystyrene Foam Plates

Abstract

The polystyrene white and orange foam plates in contact with disposable oily foods were subjected to total migration analysis with 95% ethyl alcohol solution, which replaces food simulant, and their quality characteristics were examined before and after migration. Total migration analysis was carried out at different temperatures (5 °C, 20 °C, 40 °C, and 60 °C) and durations (30, 120, 240, and 360 min), evaluating total migration, density, and texture properties both before and after migration. The highest total migration values in white and orange plate samples are at 360 min and 60 °C. While the density of white and orange plate samples subjected to the total migration process was 35.31 kg/m³ and 31.78 kg/m³, respectively, before migration, it was 20.48 kg/m³ and 17.96 kg/m³ after migration, respectively. In both plate samples, it was determined that there was a significant decrease in flexural strength and elastic modulus compared to pre-migration and a significant increase in bending dimension change. According to the scanning electron microscope images, it was observed that there were ruptures and inward collapses on the surfaces of the plate samples due to the increase in temperature and time. Significant changes were observed in the spectra of the samples subjected to the total migration process, and principal component analysis revealed that the samples treated at 60 °C were distinctly separated from those at lower temperatures. According to the kinetic modeling results, it was determined that the white plates were more sensitive to the total migration than the orange plate samples and that migration would occur with less energy.