The long‐term influence of electron beam irradiation on food packaging materials (OPP) was studied. After irradiating the material at dose levels of 2, 5 and 10 kGy, we have shown a partial or complete disappearance of the antioxidant (Irganox 1010 and Irgafos 168) over time and a release of five new compounds resulting from antioxidant degradation. All of these degradation compounds have been identified and quantitatively analysed in relation to post‐irradiation time and absorbed dose. These results allow an explanation of the antioxidants' behaviour during storage of the irradiated polypropylene at room temperature.
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Bourgés et al. (1992) studied this question.
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