聚苯乙烯所制免洗餐具熱安定性之探討

Study on the Thermal Stability of Food Vessls Disposable made of Polystyrene

陳昭雄(Jau-Shyong Chen)

《中華民國營養學會雜誌》 17卷1&2期 (1992/05) Pp. 81-89

https://doi.org/10.6691/JCNS.199205_17(1_2).0007

摘要

將發泡型聚苯乙材質所製之速食麵碗及未經發泡處理之聚苯乙烯材質所製之塑膠杯等免洗餐具，放置於設定溫度爲60℃，75℃，90℃及105℃的烘箱中1小時；取出經各溫度處理之免洗餐具樣品，以掃瞄式電了顯微鏡進行材質表麵變化之觀察，發現在75℃時速食麵碗的材質表面即有近50％的氣室破裂，在90℃時100％的氣室完全被破壞。利用氣相層析儀對速食麵碗中殘留的氣體揮發性化合物進行定量分析時發現，隨熱處理溫度的上昇，速食麵碗釋放出的揮發性化合物的量也越多。對於聚苯乙烯所製的塑膠杯，發現在60℃時其表面材質即出現破壞剝落的現象，隨著熱處理溫度的上昇，在90℃時即有完全剝離的碎片出現。居於食具安全之考量，此次實驗說明速食麵碗不宜用於高於75℃的溫度，聚苯乙烯的塑膠杯亦不適用於超過60℃的溫度條件。

並列摘要

Put the instant noodle bowl made of polystyrene and plastic cup made of highly impacted polystyrene into the oven at 60℃, 75℃, 90℃ and 105℃ seperately for 1 hour. According to the analysis of scannig electron microscop (SEM), the bubbles on the surface of bowl were destroyed 50％ at 75℃ and 100％at 90℃. The analysis of gas-liquid chromatography shows that the more temperature was heated, the more the volatile monomer compounds were release d. As to the plastic cup, the surface of cup was flayed at 60℃ and the phenomenon of flaying was prominently at 90℃. To ensure the safety, the operating temperature of the instant noodle bowl can not be over 75℃ and the operating temperature of plastic cup made of highly impacted polystyrene not over 60℃.