Treatment of plasticized PVC to reduce plasticizer/solvent migration: optimization with an experimental design

被引：7
作者：
Fugit, JL
Taverdet, JL
Gauvrit, JY
Lanteri, P
机构：
[1] Fac Sci, Lab Chim & Environm, F-42023 St Etienne 2, France
[2] Ecole Super Chim Phys Lyon, Lab Chimiometrie, F-69622 Villeurbanne, France
来源：
POLYMER INTERNATIONAL | 2003年 / 52卷 / 05期
关键词：
diffusion; plasticized PVC; liquid food; pollution; experiment design;
D O I：
10.1002/pi.971
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
This work deals with mass transfers between liquid food and PVC packaging. A treatment which reduces the migration both of plasticizer toward a liquid food simulant and the liquid has been investigated. The treatment is a two step process: (1) soaking in a liquid and (2) drying at various temperatures. Some process parameters, such as time and temperature of soaking, temperature and time of drying, influence the treatment efficacy. The best values consider in from these factors were found due to experimental designs and the physical significance of the results is discussed. (C) 2003 Society of Chemical Industry.
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收藏
页码：670 / 675
页数：6
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