Abstract
Recent developments in direct injection foam processing using styrene–maleic anhydride (SMA) copolymer have resulted in a distinct and significant increase in the performance of foam packaging for food service applications. There are several problems that a consumer could experience when using a traditional polystyrene (PS) foam takeout container. To begin with, the heat of food at serving temperatures can cause warping of the package. In addition, oils and other ingredients from particular foods can quickly weaken a PS foam container making PS foam containers unsuitable for microwave reheating of food. SMA foam packages improve performance in all of these areas. Data are presented on the thermal stability of injection molded samples. Extruded foam sheet flexural properties are studied. Finally, microwave re-heat performances of clamshell containers made from rubber modified SMA copolymers are compared to containers made from PS.
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