Migration of Plastic Additives Out of Plastics Into Foods During Microwave Heating PDF Download
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Author: A. Albert Dye
Publisher:
ISBN:
Category :
Languages : en
Pages : 74
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Book Description
Author: A. Albert Dye
Publisher:
ISBN:
Category :
Languages : en
Pages : 74
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Book Description
Author: T. R. Crompton
Publisher: Elsevier
ISBN: 1483157717
Category : Medical
Languages : en
Pages : 247
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Book Description
Additive Migration from Plastics Into Food examines the intrusion of foreign chemicals into food via additives present in plastics packaging and the toxic hazards they pose to consumers. This book shows how direct contact between the packed commodity and the plastic is likely to result in the transfer of polymer additives, adventitious impurities such as monomers, catalyst remnants, and residual polymerization solvents, and low-molecular-weight polymer fractions from the plastic into the packaged material. This book is comprised of nine chapters and begins with a discussion on the various types of plastics used in food packaging as well as the types of substances present in the plastic that might migrate into the food. Subsequent chapters review world literature on extraction testing and the analysis of extractants. The determination of various types of polymer additives and residual monomers in extractants of liquid foodstuffs and beverages, solid foods, edible oils, and fatty foodstuffs is considered. The final chapter looks at the legal requirements concerning the use of additives in food-grade plastics in various countries. This monograph will be of interest to those in the plastics industry, food and beverage packaging industry, and large retail outlets such as supermarkets, along with medical and public health officials, legislators, environmentalists, and the general public.
Author: David H. Watson
Publisher: Prentice Hall
ISBN:
Category : Food
Languages : en
Pages : 182
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Book Description
Author: Siti Noorbaiyah Abdul Malek
Publisher:
ISBN:
Category : Microwave food products
Languages : en
Pages : 260
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Book Description
Author: Roy Crompton
Publisher:
ISBN: 9781847350565
Category : Food
Languages : en
Pages : 0
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Book Description
Plastics are now being used on a large scale for the packaging of fatty and aqueous foodstuffs and beverages, both alcoholic and non-alcoholic. Thus it is likely that some transfer of polymer additives will occur - adventitious impurities such as monomers, oligomers, catalyst remnants and residual polymerisation solvents and low molecular weight polymer fractions - from the plastic into the packaged material with the consequent risk of a toxic hazard to the consumer. This book covers all aspects of the migration of additives into food and gives detailed information on the analytical determination of the additives in various plastics. This book will be of interest to those engaged in the implementation of packaging legislation, including management, analytical chemists and the manufacturers of foods, beverages, pharmaceuticals and cosmetics and also scientific and toxicologists in the packaging industry. --------------------------------------------------------------------------------
Author:
Publisher:
ISBN: 9789175013633
Category :
Languages : en
Pages : 81
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Book Description
Author: Victor O. Sheftel
Publisher: CRC Press
ISBN: 148229382X
Category : Technology & Engineering
Languages : en
Pages : 1321
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Book Description
More foods are now packaged in containers designed for direct cooking or heating, which encourages movement of substances into the foods. Indirect Food Additives and Polymers: Migration and Toxicology is an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 of the plastic-like materials employed in packaging and identified by the FDA as indirect food additives. It presents the data underlying federal regulations, previously unavailable in one volume, and is a convenient resource for anyone working in the large number of related disciplines.
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1498740499
Category : Technology & Engineering
Languages : en
Pages : 1103
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author: Olawunmi Yetunde Esho
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Food packaging serves important functions in protecting, transporting, and educating consumers on the food they enclose. However, studies indicate that some food packaging materials consists of toxic chemicals that migrate into the food and compromise both the safety and quality of food they contain. To ensure public safety governments have established regulations that require compliance and migration testing for food packaging material. However, current standards for compliance and overall migration (OM) testing may not adequately account for nuances that occur with different technologies food packaging materials are bound to encounter including microwave heating. The objective of this study was to determine the effect of microwave heating on OM from four different food containers types labeled for household use in the US, into four types of food simulants (H20, 10% EtOH, 50% EtOH and 95% EtOH) under normal use conditions with microwave ovens. The extent of migration was gravimetrically determined in accordance with EN 1186-9 and further analysis was conducted using HPLC-UV. The results of the study show that migration increased when containers were microwaved, and the extent of migration was dependent on the type of food container and food simulant used. When compared to controls, microwaving containers caused significantly higher amounts of chemicals to migrate out into food simulants. Highest migration occurred with food simulant 95% ethanol in silicone containers with an average OM value of 320 _ 52.27 mg/kg of simulant compared to the non-microwaved control with average OM values of 134_ 50.42 mg/kg. Additionally, the use of lids while microwaving increased the amount of OM in 69% of containers tested when 95% EtOH was used as food simulant. Results from HPLC-UV analysis showed the highest number of peaks and the largest peak intensity for Tritan samples exposed to 95% EtOH. The OM values for some silicone food containers were significantly above the recommended 60 mg/kg of simulant set by the EU. This highlights the need for more rigorous migration and toxicological testing before food containers are released into the marketplace to ensure food safety and quality.
Author: K Barnes
Publisher: Woodhead Publishing
ISBN:
Category : Science
Languages : en
Pages : 488
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Book Description
Food packaging is the most obvious example of a food contact material.
