Polyethylene Terephthalate Containers Research Articles

Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios

Based on inconsistencies observed in literature regarding microplastic levels released by takeaway plastic containers, this study investigates the release from takeaway containers composed of polypropylene (PP), polystyrene (PS), and polyethylene terephthalate (PET). To simulate real-world conditions, experiments were conducted using Milli-Q water at room temperature, 100 °C, and at pH 4.5. Containers were subjected to 20-min exposure with agitation, and microplastics were quantified via optical microscopy, with micro-Raman spectroscopy to confirm the particle polymeric nature. The results indicate that PET and PS containers released microplastic in varying quantities: 9 and 1 at room temperature, 7 and 3 in acidified water, and 17 and 30 at 100 °C, respectively. The particle sizes ranged between 13 and 32 μm. Notably, no microplastics were detected from PP containers under any tested conditions. This study underscores the significant release of microplastics from PET and PS containers, particularly at elevated temperatures, suggesting that PP may represent a safer alternative.

An Innovative Layer-by-Layer Edible Coating to Regulate Oxidative Stress and Ascorbate–Glutathione Cycle in Fresh-Cut Melon

Fresh-cut fruits, renowned for their convenience and nutritional value, are susceptible to rapid deterioration, compromising their quality and shelf life. In this study, a sustainable and environmentally friendly edible coating was developed based on sodium alginate (SA; 1% w/v), cedar mucilage (CM; 4% w/v), and calcium chloride (2% w/v), applied using a layer-by-layer technique to preserve the quality and prolong the shelf life of fresh-cut melon. Fruits were cut into cubes coated or uncoated by dipping and subsequently packaged in a polyethylene terephthalate container and stored for 15 days at 4 °C. Physicochemical traits and qualitative features such as polyphenol, flavonoid, carotenoid, ascorbic acid content, as well as antioxidant activity, were assessed. Furthermore, the enzymatic antioxidant system and the ascorbate–glutathione cycle were investigated. The coating reduced weight loss and enhanced polyphenol, flavonoid, and ascorbic acid content and antioxidant activity during cold storage. Edible coating (SA + CM) represents a valid tool to extend the postharvest life, improve the storability, and enhance the physicochemical and qualitative traits of fresh-cut melon. Further research is required to optimize coating formulations and application techniques to maximize their effectiveness and commercial viability in the food industry.

Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices.

The efficacy of an in-package microbial inactivation method, combining H2O2 and atmospheric dielectric barrier discharge cold plasma (ADCP) treatments (H2O2-ADCP), in reducing contamination of Brassica oleracea (cabbage) slices was investigated. Cabbage slices were placed in a polyethylene terephthalate container with a H2O2-soaked polypropylene pad attached to the inside of the lid, followed by subjecting the closed container to ADCP treatment. The H2O2-ADCP treatment inactivated Escherichia coli O157:H7 and Listeria monocytogenes, resulting in reductions of 1.8 and 2.0 log CFU/g, respectively, which were greater than the sum of the inactivation effects observed with each individual treatment. The combined treatment decreased the count of Bacillus cereus spores and indigenous bacteria by 1.0 log spores/g and 1.3 log CFU/g, respectively. Moreover, the in-package method did not alter the moisture content or texture of cabbage slices. These results demonstrate the potential of H2O2-ADCP as a microbial decontamination method for packaged cabbage slices.

Effect of tragacanth gum (Astragalus gummifer) and melaleuca essential oil to extend the shelf life of minimally processed pineapples

The consumption of minimally processed fruit is increasing due to its convenience, but its shelf life is reduced when compared to fresh fruit (in natura). The effects of using tragacanth gum (Astragalus gummifer) and melaleuca essential oil (Melaleuca alternifolia) as an edible coating on minimally processed pineapples (Smooth cayenne) were investigated in this study. The pineapples were sanitized, peeled, cut into standardized pieces, and immersed in the toppings, obtaining four treatments: T1 (control); T2 (0.5 tragacanth gum and 0.2% melaleuca essential oil); T3 (0.5 tragacanth gum and 0.3% melaleuca essential oil); T4 (0.5 tragacanth gum and 0.4% melaleuca essential oil), then drained and stored in PET (Polyethylene Terephthalate) containers with a lid, under refrigeration at 5±1°C for 12 days. Physicochemical and microbiological analyses were performed. The samples T2 and T4 obtained less mass loss and less decrease in total soluble solids content. The T2 sample also showed promising results by reducing the loss of texture and delaying the growth of mold and yeast in relation to the control sample over 12 days of storage. The use of tragacanth gum together with melaleuca essential oil was efficient in maintaining the quality of minimally processed pineapples for a longer time.

Comparison between Bio-PET and PET for food container

The environmental issue of single-use plastic is extremely discussed due to waste accumulation and the consumption of non-renewable resources. This study aims to investigate the properties of bioplastic compared to petroleum-based plastic. Two stages of stretch blow molding were used to fabricate polyethylene terephthalate (PET) and bio-polyethylene terephthalate (Bio-PET) bottles. The shelf life extension of chili sauce paste stored in PET and Bio-PET containers with an oxygen scavenger at 45 ℃ in an accelerated condition was investigated. After twelve weeks, the chili sauce paste stored in the container bottle was observed. PET and Bio-PET bottles without oxygen scavengers were also determined as a control for comparison. The result showed that both PET and Bio-PET bottles with oxygen scavengers could prolong the quality of chili sauce paste similarly, meaning that PET could be replaced by Bio-PET as a chili sauce paste container. Other properties, such as thickness gauge, color, leak test, drop test, and close-open force of the container bottle, were also verified to check the product quality standard.

Comparison of postharvest quality of Aralia elata shoot according to packaging methods

In this study, we aimed to evaluate the quality of Aralia elata shoots according to different packaging methods during storage at 2°C. The highest level of dehydration and wilting incidences were observed in polypropylene containers with polyvinyl chloride wrap (PP+PVC), and these levels continually increased during the entire storage period, compared to other packaging methods. The overall marketability of A. elata shoot packaged in polyethylene terephthalate container (PET) and PP with the mineral-coted functional warp (PP+F) constantly declined during storage with a similar level of 38.6 and 36.0% at 15 days in storage, respectively. PP with PET cover packaging (PP+PET) showed the lowest decay and wilting rates during the entire storage, and the wilting score at 10th day was 51.9, 58.0, 51.8% suppressed, as compared to PET, PP+PVC, and PP+F, respectively. Consequently PP+PET packaging effectively decreased the deterioration of A. elata and maintained marketability for 10 days of storage at 2°C.

Environmental Impact Assessment of Low-Density Polyethylene and Polyethylene Terephthalate Containers Using a Life Cycle Assessment Technique

Environmental Impact Assessment of Low-Density Polyethylene and Polyethylene Terephthalate Containers Using a Life Cycle Assessment Technique

Recycling of plastic waste in the conditions of the Krasnoyarsk Territory

The analysis of the situation with the processing of plastic waste in the Krasnoyarsk Territory, carried out in the article, showed its low efficiency. Most plastic waste, of which 20 % is polyethylene terephthalate (PET), is not recycled and ends up in landfills. The main reason is the lack of enterprises engaged in full-fledged recycling. This exacerbates the difficult environmental situation in the region. The authors have developed and presented a plastic recycling project based on the principles of a circular economy. Based on the consideration of various processing methods (physical, chemical, thermal), the authors chose the mechanical processing of PET, which allows processing waste into recyclable materials suitable for the production of new products, for example, synthetic fibers. The choice of PET is due to its chemical resistance and high degree of impact resistance. The final product of processing is granulate (granules), as a technological and high-quality type of raw material. The technology for processing PET containers into secondary granulate includes the stages of sorting, pre-treatment of waste, crushing and washing. and granulation Advantages of the method: comparative simplicity of technological design and absence of emissions of harmful substances. The authors assessed the total investment costs of the project and calculated key financial indicators: net present value (NPV), internal rate of return (IRR), profitability index PI, which show the high efficiency of the project. The project can be extremely attractive for investors and recommended for implementation and replication. The article also calculated the break-even point, conducted a risk analysis, and built a risk matrix. a risk response strategy (avoidance strategy) is proposed.

Impacts of carboxymethyl cellulose-based coatings with calcium oxide and GABA on storage life and quality maintenance of fresh pistachio fruit

ABSTRACT The fresh in-hull pistachio fruit was sprayed with 1% calcium oxide (CaO), 10 mM w/v γ-aminobutyric acid (GABA), 1% carboxymethyl cellulose (CMC), and their combination (CMC+GABA+CaO) for 30 sec at room temperature. Spraying with distilled water was considered as a control. Following drying of fruits at room temperature, they were packed in perforated polyethylene terephthalate containers and kept under cold storage (at 2 ± 1 °C with 85 ± 2% RH) for 75d. Pistachios treated showed the lower weight loss, and the highest hull safety, taste, aroma, and overall acceptance than control. Total chlorophyll and anthocyanin of fresh pistachio kernel were preserved by combined treatment. Combined treatment reduced the PPO, POD, PAL activity and MDA content of the hull and maintained kernel phenolic compounds compared to other treatments. Besides these, the best effects were obtained with combined treatment, which maintained the physical, biochemical and visual characteristics of the fresh fruit for 50 days.

Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology

Microwave-assisted induction heating (MAIH) is a complex heating process characterized by rapid and uniform heating based on a combination of microwave heating (power: 1000 W; frequency: 2450 MHz) applied from above and electromagnetic induction heating (power: 1500 W) applied from below. In this study, we assessed the utility of MAIH in processing the flesh of barramundi (Lates calcarifer), an important aquaculture species in Asian countries. To determine the effects of different heating conditions on the microbial contamination and physicochemical qualities of barramundi meat, fresh barramundi meats (100 g) were sealed in heat-resistant crystallized polyethylene terephthalate containers containing 150 mL of saline solution, and were subsequently heated in MAIH to 90 °C or 70 °C and held to different time. The results revealed that in response to an increase in the duration of heating, there were reductions in the aerobic plate count, psychrotrophic bacteria count, hydrogen sulphide-producing bacteria count, and coliform count, along with lower contents of total volatile basic nitrogen, in treated samples. Conversely, with a prolongation of the time exposed to heat, we detected increases in the L* (lightness),W (whiteness), ΔE(colour difference), and texture (hardness and chewiness) of fish meat, whereas there was a reduction of a* (redness). When the samples were heated for at least 110 s to 90 °C or for at least 130 s to 70 °C, the barramundi meats obtained appeared to be fully cooked with microbial counts below the limits of detection. In addition, under both heating conditions, thermal imaging revealed a uniform distribution of temperature within treated samples. Furthermore, monitoring of temperature profiles at central points in fish samples revealed that maximum temperatures of 97 °C and 79 °C were reached in response to MAIH processing at 90 °C for 110 s and 70 °C for 130 s, respectively. Thus, on the basis of the quality considerations of appearance, microbial count, and texture, the recommended optimal heating conditions for barramundi meats produced using MAIH are 90 °C for 110 s and 70 °C for 130 s. Industrial relevanceThe MAIH equipment is a novel thermal processing technology and allows food to be heated and pasteurized simultaneously after the package is sealed, eliminates issues of secondary contamination due to the need for subsequent packaging, and extends the shelf life. MAIH technology, therefore, serves as a viable future alternative for thermal processing of manufacturing refrigerated ready-to-eat seafood.

The Role of Ideonella sakaiensis PETase in the Degradation of PET Plastics: a Structural Comparison of the Wild Type and S238F/W159H Double Mutant

Polyethylene terephthalate (PET), a synthetic polymer, is one of the most commonly used plastics today and can be found in over 97% of packaging materials. PET’s durability as a plastic also makes it resistant to biodegradation. According to the National Association for PET Container Resources, only 29.1% of PET packaging waste was recycled in 2018, resulting in 27 million tons of plastic in landfills. These alarming statistics indicate a need for new technology to process discarded PET. A recently discovered bacterium, Ideonella sakaiensis 201‐F6, expresses the enzyme PETase, which binds and hydrolyzes PET. The structure of PETase closely resembles enzymes in the cutinase and lipase families. Similar to cutinases, PETase has an a/β hydrolase fold, but with a more open active‐site cleft. The catalytic residues in the active site of PETase hydrolyze PET plastics into intermediates which are then further broken down by the enzyme MHETase. Wild type PETase breaks down crystalline PET inefficiently, due to the rigid and dense structure of this plastic. In an effort to improve PETase performance, scientists made amino acid substitutions to the PETase active site. As a result, they discovered that the S238F/W159H double mutant narrowed the binding cleft, making the enzyme more active and therefore more efficient. The Pingry School MSOE Center for BioMolecular Modeling MAPS Team used 3‐D modeling and printing technology to examine structure‐function relationships of the PETase wild‐type and S238F/W159H double mutant. These models give an in‐depth view of the structure of PETase and illustrate how it can be utilized to degrade the highly prevalent PET plastic that has littered our planet. Furthermore, comparison of the wild‐type and double mutant structures provides molecular level details about structural changes that can enhance the performance of this enzyme. Gaining this perspective on PETase enzymes could lead to further advances in biotechnology solutions to the degradation of PET and related polymers.

Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers

Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1 °C) for 15 months were studied. The relationship between quality attributes (i.e., volatiles, browning index (A420), biogenic amines, TBARS) and consumer acceptability as indicated by sensory scores were also investigated using principal component analysis (PCA). During storage, some desirable quality characteristics of shrimp paste were improved as indicated by the higher sensory scores of all samples when stored for 6 months, compared with the sample at day 0 (p ≤ 0.05). However, further changes in all compositions when extended storage time can conversely diminish those desirable characteristics and led to lowering consumers’ acceptability. In this study, GJ seem to be the most potential packaging for preserving original products’ quality during storage for this product since it exhibited the lower rate of quality changing than others throughout the storage. Conversely, VB exhibited unique volatiles and microbial profiles, compared with others, which led to the lowest sensory scores at all period test (p ≤ 0.05), implying that vacuum conditions may not be suitable for the storage of this product. Moreover, based on PCA results, the intensity of nitrogen-containing compounds correlated well with sensory acceptability, particularly flavor-likeness. Our study provides useful knowledge for understanding the different quality characteristics, particularly flavors, associated with different packaging containers during prolonged storage of salted shrimp paste.

Ethane-bridge periodic mesoporous organosilica materials as a novel fiber coating in headspace solid-phase microextraction of phthalate esters from saliva and PET container samples.

The current study presents a periodic mesoporous organosilica (PMO) with a high surface area and uniform-porosity material. The PMO materials were successfully synthesized and modified. The resultant material was characterized by different characterization techniques. The prepared PMO was immobilized on a stainless steel wire surface and was evaluated for headspace solid-phase microextraction of the ultra-trace amount of phthalate esters from saliva and polyethylene terephthalate containers which were in contact with hot and cold water. Separation and determination of the phthalate esters (PEs) were performed by the GC-FID and GC-MS instruments. The key parameters affecting the extraction efficiencies, including extraction temperature, extraction time, ionic strength, and desorption temperature and time, were investigated and optimized. Under optimum conditions, the repeatability for one fiber (n = 7) was 4.8-8.7%, and fiber-to-fiber reproducibility (n = 3) was 7.5-10.6% for the extracted compounds. The limits of detection of the developed method for the studied compounds were between 0.01 and 1μg L-1. The results showed suitable coefficients of determination (R2 ≥ 0.99) for all of the analytes in the 0.05-300μg L-1 calibration range. Acceptable recovery values of 91-107%, 82-110%, and 98-104% were obtained in saliva, polyethylene terephthalate containers hot water, and cold water, respectively.

IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES

Packaging and storage time are very important factors that can significantly affect the physicochemical properties of wine and wine quality. The aim of this study was to investigate physicochemical properties and color of wine packed in three different packaging materials (glass, PET (polyethylene terephthalate) and multilayer containers), during the storage period of one year (3, 6, 9 and 12 months). The results showed that during the period of one year, total SO2, free SO2 and oxygen amount decreased, while other properties of wine were constant. Color changed during one year of storage too (yellow color, color intensity and hue increased, while red and blue percentage decreased). In glass and PET containers those changes were less pronounced.

Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment.

Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0–1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties.

Sustainable eco-friendly fly ash brick using soil filled plastic bottles

There has been a significant disproportion between the accessibility of regular structure materials and their interest in the ongoing past. Then again the late check quarry waste is bounteously accessible and the removal of waste plastics is a greatest test, as continued reusing of Poly Ethylene Terephthalate containers represents a potential threat of being changed to a cancer-causing material and just a little extent of PET bottles are being reused. Right now endeavor has been made to make of fly debris block by utilizing soil filled plastic container and accessible steel work were tied on the external surface of plastic bottles for the security of thermal impacts. The plastic bottle bricks produced have the properties, for example, perfect and in any event, completing, with unimportant water assimilation, expanded compressive quality, cost financial and corrosive protection from fulfill the expanding demand of customary building materials. This experimental study helps to understand the reuse of PET bottles for temporary residential structures.

Phthalate acid esters in pickled vegetables packaged in polyethylene terephthalate container: Occurrence, migration, and estrogenic activity-associated risk assessment

Phthalate acid esters (PAEs) in plastic products such as plastic-based containers are not chemically bonded. The migration of these compounds from the wall of the plastic containers into the water and food packaged is a health concern. The current work investigates the aspects leading to PAEs migration from the wall of polyethylene terephthalate (PET) containers into pickled vegetables and their estrogenic–based risk evaluation. Six PAEs compounds with control priority (dimethyl phthalate, diethyl phthalate, di-n-butyl phthalate, butyl benzyl phthalate, bis (2-Ethylhexyl) phthalate, and di-n-octyl phthalate) were characterized and analyzed using 40 samples of pickles packaged in PET containers. It was found that the concentration of diethyl phthalate and di-n-butyl phthalate exceeded the EU limits (1.5 and 0.3 mg/kg, respectively). A positive and significant relation between PAEs concentration in pickles and storage temperature, storage time, and exposure to sunlight has been observed (P-value < 0.05). In contrast, a negative and significant relationship between pH and PAEs concentration has been detected (P-value < 0.05). The risk assessment of human daily intake indicated a diethyl phthalate safety factor lower than 1 (0.63 for adults and 0.39 for children), suggesting an increased health risk. Also, indexes of estrogenic activity associated-risk assessment were significantly high, indicating a high probability of adverse effects for human health.

A COMPARATIVE STUDY ABOUT THE AMOUNT OF MICROPLASTIC IN POLYETHYLENE TEREPHTALATE (PET) DRINKING WATER THAT WAS EXPOSED AND NOT EXPOSED BY SUN AT ENVIRONMENTAL HEALTH LABORATORY OF POLTEKKES KEMENKES SEMARANG AT THE YEAR 2020

The majority of bottled water industry uses polyethylene terephthalate (PET) bottles as their packaging. When exposed to direct sunlight, this type of packaging is able to cause new compounds in water. Research at the State University of New York states showed that from 259 bottled water in 9 countries, 242 of them contained microplastics. The purpose of this study is to determine whether there are differences in the amount of microplastic in bottled PET containers that are exposed and not exposed to sunlight. This type of research is pre-experimental using the static group comparison design. There are 2 treatment groups: PET bottled water that is exposed and not exposed to sunlight. The results showed that there were microplastics in PET bottled water exposed and not exposed to sunlight. Samples of bottled PET which exposed to sunlight have microplastic’s number of 175 particles/ liter. Whereas bottled water that was not exposed to sunlight has microplastic’s number of 132,25 particles/ liter. Independent t-test showed that the Sig (2-tailed) value was 0,023. This value less than = 0,05. So, we can say that there were differences between both of them. The conclusion of the study was that there were differences in the number of microplastics between PET bottled water exposed and not exposed to sunlight. As a form of vigilance, the public is advised to deliver PET bottled water from direct sunlight both for distribution and other type utilization of PET bottles for other purposes such as disinfection of water using sunlight (SODIS).

Cultured and packed sea grapes (Caulerpa lentillifera): effect of different irradiances on photosynthesis

The green macroalga Caulerpa lentillifera (sea grapes, green caviar) is a promising source for future nutrition due to its beneficial composition for human consumption. It is cultured in tidal ponds, mainly in Vietnam and the Philippines, and stored for shipment and retail in plastic containers, like polystyrene (PS) and polyethylene terephthalate (PET), exhibiting different properties. This study investigates the influence of irradiances on the physiology of sea grapes under culture and packaging ambience in PET using pulse-amplitude modulated (PAM) fluorometry. Fv/Fm values of C. lentillifera significantly decreased < 0.54 ± 0.06 standard deviation (SD) after 7 days of culture under 100 μmol photons m−2 s−1, but with the potential of recovery. In packaging ambience in the state of desiccation, sea grapes exposed to room irradiances (3 μmol photons m−2 s−1) for 12 days were still physiologically in a good condition (Fv/Fm = 0.70 ± 0.06). However, 12 days under irradiances of 70 μmol photons m−2 s−1 leads to decreased Fv/Fm (0.42 ± 0.11) and a moisture content of 88.2 ± 3.3% of initial. After re-immersion in sea water under room irradiances, Fv/Fm values recovered to a certain degree. In darkness, desiccation was followed by a decrease of Fv/Fm to 0.09 ± 0.19 and moisture content of 49.3 ± 20.2% of initial with no recovery after re-immersion under room irradiances. Results suggest shading of C. lentillifera in pond culture and PET containers as suitable packaging for sea grapes, but a dim light source should be provided during storage.

Blowing Kinetics, Pressure Resistance, Thermal Stability, and Relaxation of the Amorphous Phase of the PET Container in the SBM Process with Hot and Cold Mold. Part II: Statistical Analysis and Interpretation of Tests.

The technology of filling drinks without preservatives (such as fresh juices, iced tea drinks, and vitaminized drinks) is carried out using hot filling. Mainly due to the production costs and lower carbon footprint, polyethylene terephthalate (PET) bottles are increasingly used in this technology. In this paper, the main aim is to describe and interpret the results of statistical analysis of the influence of the temperature of the blow mold in the SBM (stretch blow molding) process and the method of hot filling on the macroscopic and microscopic bottle properties. The macroscopic bottle properties were defined by the thickness profile, pressure resistance, thermal stability, and the coefficients of blowing kinetics. In addition, the influence of the SBM process on the microscopic PET material properties (in the bottle) relative to the microscopic preform properties was analyzed. The microscopic properties were defined by the degree of crystallite, density, and relaxation of the amorphous phase of the PET material. For this purpose, response surface experiments were performed for the two analyzed factors, i.e., the temperature of the blow mold and the method of hot filling. The sample size was investigated to determine the minimum number of repetitions (number of bottles in the measurement series) required to achieve acceptable measurement uncertainty. The research conducted shows that, despite fulfilling the postulate of acceptable measurement uncertainty, in terms of the power of ANOVA (analysis of variance) in DOE (design of experiment), the accepted number of bottles in the measurement series is too small. The tests of the bottle material density, material crystallite, and relaxation of amorphous phase relative to the preform material density, material crystallite, and relaxation of amorphous phase show that microcavity effects occur during the deformation of the PET material, and that these are associated with the orientation of the microstructure. The blow kinetics study shows that there is a gradient of flow of the bottle material over the thickness of the bottle wall during blowing, and it has been deduced that the air temperature between the blow mold and the wall of the blown bottle has an impact on the kinetics of blowing the bottle.