EXPLORING THE IMPACT OF FOOD CONTACT DURATION ON CARDBOARD CONTAINING PERFLUORINATED COMPOUNDS IN LOCAL MARKETS OF BAGHDAD GOVERNORATE

Abstract

    In this experimental study, various tests were conducted on the thickness, imbibition, roughness, and microstructure of cardboard containing perfluorinated compounds for some boxes of crispy chicken, french fries, and ice cream commonly used in Baghdad Governorate, to study the effect of crispy chicken and french fries for a period of time (10, 20, 30) minutes and ice cream. (15,30,45) days on some of its properties, and the results revealed that the thickness and percentage of imbibition increased directly with increasing experiment duration at all temperatures studied. The lowest values were reported in 10 minutes for boxes of crispy chicken, French fries boxes, and 15 days for ice cream boxes. The thickness was (326,637.333, 270.333) μm, and the percentage of imbibition was (247,15,294)%, respectively. The longest time taken was 30 minutes for crispy chicken boxes and French fries boxes, and 45 days for ice cream boxes. The thickness was calculated to be (334, 644.333, 283.167) μm, and the percentage of imbibition was (331, 205, 423)%. At all temperatures utilized in the investigation, the roughness and microstructure assessment values increased directly with the duration of the migration experiment. The lowest roughness values were recorded at 10 minutes for the crispy chicken box and French fries boxes, and 15 days for the ice cream box (0.431, 0.167, and 0.501), respectively, whereas the highest values were recorded at 30 minutes for the crispy chicken box and potato box, and 45 days for the ice cream box (0.522, 0.264, 0.806). The lowest microstructure values (0.103, 0.037, 0.115) micrometers were obtained after 10 minutes for crispy chicken boxes and French fries boxes, and 15 days for ice cream containers. The highest values (1.443, 0.047, 0.313) μm were measured after 30 minutes for crispy chicken boxes and French fries boxes, and 45 days for ice cream boxes.