Abstract: During the operation of the conveyor belt used in the food industry, the plastic particles on the surface layer may fall off and adhere to the food, resulting in unqualified food quality and a negative impact on human health. Therefore, it is of great importance to research the modification of surface layer materials that can be detected by X-rays. In this study, BaSO₄/thermoplastic polyurethane (TPU) nanocomposites were prepared by the melt blending method. The phase morphology, thermal stability, and tensile property of BaSO₄/TPU nanocomposites were systematically characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA), hardness, and tensile property tests. In particular, the X ray developing properties of the composites were characterized by X ray fluoroscopy tests. SEM shows that BaSO₄/TPU nanocomposites are the best. The tensile strength, elongation at break and work of fracture improve by 10.19%, 30.09% and 31.92% compared to unmodified TPU. The TGA test results show that the high-temperature thermal stability of BaSO₄/TPU nanocomposites is improved. In addition, by adding BaSO₄, the X ray developing properties of the composites are also improved, thus realizing the application in the surface layer of conveyor belts.