Some applications of FT-IR spectrometry for the analysis of coatings and surfaces in packaged food substances

Abstract

Infrared spectrometry is demonstrated to be a powerful tool for solving problems related to the use of polymeric materials in food packaging. These problems range from the identification of minute amounts of materials, such as flavor agents retained in coatings, to the investigation of adhesion problems in laminate wraps and to the identification of gross amounts of deposit discovered in a lemonade can. In some instances, a complex mixture of organic vapors is separated using standard chromatographie techniques, with subsequent analysis by FT-IR spectroscopy. In particular, the utility of headspace GC/ FT-IR analysis is discussed, as this technique is not routinely used. In other cases, the solid samples themselves are examined by more conventional FT-IR methodologies.