| Abstract: | Styrene monomer has a low taste and odor threshold, and its presence in the polystyrene used in food packaging applications must be as low as possible. Conventional devolatilization technology does not lower styrene contents to desired levels, so special costly devolatilization techniques have to be used. Attempts to employ scavengers for styrene to reduce residual monomer levels have been largely unsuccessful. This article evaluates the possibility that strong acids can be used to induce residual styrene to alkylate styrene units in polystyrene by Friedel–Crafts reactions. The results of studies evaluating this approach indicate its feasibility, but colored products are obtained when sulfonic acids are used and prohibitively high levels of acids must be used to be effective. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 83: 1786–1791, 2002 |
