The effect of repeated microwave heating, fill level and temperature on the impact resistance of a polypropylene syrup bottle

✍ Scribed by U. Siripatrawan; G. Burgess; B. R. Harte

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 158 KB
• Volume: 13
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/1099-1522(200009)13:5<205::aid-pts512>3.0.co;2-z

✦ Synopsis

The effect of repeated microwave heating, ®ll level/and storage temperature on the impact resistance of microwavable polypropylene bottles containing syrup was studied. Bottles ®lled with syrup at 100%, 75%, 50%, and 25% levels were subjected to drop tests after storage at 8°C, 20°C/and 40°C and after several reheatings in a conventional microwave oven following the label directions. The degree of crystallinity of the polypropylene was also evaluated using modulated DSC. A decrease in impact resistance and an increase in the degree of crystallinity of the package material was observed after the bottles were repeatedly heated in the microwave oven. Impact orientation, product ®ll level and storage temperature also signi®cantly affected the impact resistance of the bottles. The bottle impact resistance may be insuf®cient for the intended use.