Removal of Fish Odors Form Styrofoam Packaging to Improve Recycling Potential Using Hansen Solubility Parameters

Abstract

Styrofoam fish containers (fish boxes) are ideal for transporting fresh fish because of their light weight and insulation properties. However, due to fish-like odors, fish boxes are simply thrown out after use and are limited to low-grade recycling in Japan. To improve their recyclability, we investigated trimethylamine, which causes fish-like odor, to ascertain whether it is soluble in vegetable oil using the Hansen solubility parameter (HSP). At present, the Oshima College method (OCMT), which is used to reduce the volume of styrofoam, uses heated vegetable oil and can potentially remove the fish-like odor. In addition, the solubility of dimethyl sulfide, which causes the sea-like smell in styrofoam found drifting on shores, in vegetable oil was investigated. Our results conclude that OCMT can remove the fish- and sea-like odors found in waste styrofoam and thus improve its recycling potential.

Active Packaging Material Based on Immobilized Diatomaceous Earth/Zinc Oxide/High-Density Polyethylene Composite for Sea Food and Products

“…Fishy odor impedes the packaging of seafood products as it is difficult to remove the fishy odor from water that permeates and adheres to the packaging of seafood products. Trimethylamine (TMA) is a volatile alkaline compound that is produced when bacteria reduce trimethylamine oxide to TMA [ 18 , 19 ]. Managing the fishy odors during transportation and storage is difficult and, to overcome this difficulty, we utilized the excellent properties of a composite of an inorganic compound, silica-based diatomaceous earth (DE), and zinc oxide (ZnO) with high-density polyethylene (HDPE) produced via injection molding.…”