Investigation of the properties of synthetic and biodegradable polymers, with a view to the possibility of their use in the food industry

The article deals with the actual problem of environmental friendliness of packaging materials used in the food industry. The aim of the work was to study the physical and mechanical characteristics of biodegradable and synthetic polymers, with the aim of updating the replacement of synthetic packaging materials with more environmentally friendly materials. The article discusses the main characteristics of innovative biodegradable materials based on polylactides (PLA). A comparative analysis of the strength and sorption properties of both biodegradable and synthetic polymeric materials is presented. A comparative analysis of the materials under study was carried out according to the following parameters: water absorption, puncture resistance, deformation-strength and thermophysical characteristics. The paper also presents the results of a study of the water-absorbing capacity of the analyzed polymeric materials. The results of tests are presented, which make it possible to establish the temperature-time parameters of the processing of polylactide by the melt method. The data obtained by the DSC method on the establishment of relaxation and phase transitions that occur in the polymer during thermolysis are analyzed. During the experiment, experimental studies of the chemical properties of biodegradable materials based on polylactides (PLA), made in China were carried out. The main advantages and disadvantages of synthetic and natural polymeric materials are considered. In addition, the paper analyzes the environmental aspects of the practical application of the studied polymeric materials. Conclusions are formulated about the possibility and safety of using the presented materials in various branches of the food industry. Based on the results of the experiment, it was found that synthetic polymer materials slightly exceed biopolymer materials in terms of the investigated physical and mechanical parameters, however, given the environmental friendliness and the possibility of complete utilization in natural conditions, this fact does not reduce the relevance of using biopolymers in the food industry. In addition, the analysis of data on the chemical composition of the studied biopolymers based on polylactides (PLA) showed that the decrease in the strength parameters of the presented samples can be neutralized by introducing modifying strengthening and hydrophobizing additives.