Abstract
A study was conducted on the impact-resistance or foamed of polystyrene food packaging and its transfer into food substitutes (distilled water, 4% acetic acid, 20% ethyl alcohol and olive oil) such as fried noodles packed in polystyrene containers. The Methods followed in this study were maintained as close as possible to actual conditions of consumption ; the food materials were stored in polystyrene containers at room temperature and 40°C. Migrated and absorbed styrene in food was measured using gaschromatography: FID detector, 25 % polyethyleneglycol 20 M on chromosorb W/AW (60-80 meth) . After extraction with n-pentane and dimethylformamide. The detection limit was 0.1 ppm in various liquids or fried noodles. When polystyrene containers were contacted with water, an odor was given off; this was judged by five panellers. The methods and results of these studies are show in Tables 3-5, Figs. 1-9 and schemata 1-2.
