Overall Migration of the High Density Polyethylene in Bags used for carrying Hot Breads in the Traditional Bakeries

The main objective of this study to identify the effects of the temperature for the high density polyethylene (HDPE) used for carrying hot breads in the traditional bakeries (17 bakeries). From the results of the experimental analysis we found plastic components migration from the three types of the HDPE in the both simulants, distilled water and 3% of Acetic acid, at 70ᵒC and 100ᵒC of temperature. The obtained results concerning types A, B and C plastic bags in the distilled water simulant at 70ᵒC were 0.40, 0.90 and 2.60, thus at 100ᵒC were 0.60, 1.10 and 2.90 respectively .On the other hand, the obtained data for 3% of acetic acid at 70ᵒC were 0.80, 29.90 and 59.20, also at 100ᵒC were 0.90, 54.60 and 116 respectively. If we compared the obtained results between the two simulants we could mention that, there is significant relationship. We could confirm that there are significant relationships between the distilled water simulant and the 3% of Acetic acid simulant at both temperatures (70 and 100 ᵒC). The big deferent between A, B and C bags in the 3% of acetic acid concern the color of the bags.