摘要:

High temperature testing above 121°C is currently in accordance with national legislation, although amended Council Directive 82/71 I/EEC will include a framework of temperatures and times, the most stringent of which will require 2 h testing of materials and articles at 175°C with olive oil. The background debate that preceded the establishment of this proposed framework is described, as well as the difficulties that were encountered over agreeing the appropriate testing for microwave susceptors. The further work that will be required for implementation (and will need to be undertaken by groups such as CEN) is outlined as are areas such as testing above 175°C that may require consideration for future EC control.

ISSN:0265-203X    

DOI:10.1080/02652039309374188

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

The amended Council Directive 82/711/EEC will include the test conditions for plastic materials and articles intended to come into contact with foodstuffs at high temperature. The most stringent test condition (excluding susceptor materials) will be heating of the material for 2 h at 175°C in a conventional oven. For fatty foodstuffs, olive oil (simulant D), synthetic triglycerides or sunflower oil shall be used for the test. If these simulants are found inappropriate, other simulants and conditions of time and temperature may be used. In order to perform a correct evaluation of such materials one must distinguish between volatile and non‐volatile migrants, between additives and decomposition products, and between overall and specific migration. No universally applicable simulant has been found yet which is able to provide all the data needed for evaluation. The advantages and limitations of a high temperature‐resistant simulant will be described.

ISSN:0265-203X    

DOI:10.1080/02652039309374189

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

A study was carried out to compare the overall migration from packaging materials into olive oil during heating in a microwave oven, and the overall migration from the same materials into olive oil but applying time and temperature conditions stipulated in the current EC and Dutch legislation on food packaging. Application of additional test conditions (e.g. 30min and 1 h in combination with test temperatures exceeding 121°C, and a test temperature of 130°C) have demonstrated the need for extension of the test conditions mentioned in existing food packaging regulations to enable realistic migration testing of microwave packaging materials under conventional test conditions. It is concluded that the overall migration into olive oil from packaging materials intended for microwave, oven use, including susceptor materials, can be judged on the basis of migration testing using conventional heating. For testing film or susceptor materials in a microwave oven by one‐sided contact, a migration cell transparent to microwaves was developed and used up to 200°C. In conventional high‐temperature tests applying hot‐filling of trays or migration cells, a temperature drop was observed, while handling oil at temperatures of 150°‐175°C may be considered perilous. To prevent problems of this kind it is proposed to start migration tests at room temperature and to heat the simulant rapidly to the final test temperature. This procedure is comparable to migration tests carried out with aqueous food simulants at 121 °C in an autoclave. Prototypes of migration cells are reported which should enable the analyst to carry out high‐temperature migration tests under controlled and reproducible conditions of time and temperature, while starting the tests at room temperature.

ISSN:0265-203X    

DOI:10.1080/02652039309374190

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

A testing scheme is described whereby the susceptor is heated in an enclosed system and potential volatile migrants detected by GC‐FID or GC‐MS. This compositional information is then combined with knowledge on the relationship between volatility and transfer to foods to predict migration levels. The scheme can be simplified to a threshold of regulation approach by addition of internal standards at suitable concentrations. This approach could be of value in screening new susceptor compositions for potential migrants, followed, as required, by more exhaustive testing using foods or food simulants. In support of this approach, 15 model substances with a boiling range of 77–440°C were incorporated into susceptors via the vapour phase or by formulation into the adhesive. Migration to microwaved foods was measured to provide the required information on the approximate relationship between the boiling point of a potential migrant and its migration level. The impregnated susceptors were also used to measure migration of the model substances to the test simulants Tenax and a semi‐solid simulant of olive oil and water absorbed on an inert support. Migration to both simulants was much higher than to foods, indicating that for volatiles analysis at least, both simulants are suitable for screening purposes and err on the side of safety.

ISSN:0265-203X    

DOI:10.1080/02652039309374191

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

A number of packaging materials are being used not only to contain food during distribution but also to serve as the cooking container. The higher temperatures that these materials reach led the US Food and Drug Administration (FDA) to issue an intent to publish new regulations in 1989. The food and packaging industries responded by conducting extensive research and submitting the results to FDA. The methods used and results obtained are discussed. Most of the data were focused on microwave susceptors and the volatile compounds generated. One project showed that for a specific product, popcorn, there was no transfer into the food. Work is continuing to validate methods to test for non‐volatile compounds. In addition to susceptors, various paper and plastic materials are used in dual ovenable (microwave and conventional ovens) applications. Most of the research on these materials has investigated the food contact temperatures on testing for migrants. An update on the current regulatory status of packaging materials intended for high temperature use in the US is discussed.

ISSN:0265-203X    

DOI:10.1080/02652039309374192

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Product development of microwavable foods originally suffered from a high degree of non‐uniform heating which is generic in microwave heating. Typically, foods have suffered from either overheated edges or under heated centres. This was compounded by short reheat times which allowed little opportunity for temperature equilibration. A crucial step in overcoming this problem has been the understanding provided from time‐temperature data. Conventional temperature measurements by thermocouple, etc. are inappropriate in microwave cooking due to the high electric fields which are present (ca15 kV/m). The result is either very significant interference, or even failure of the sensor. Therefore, alternative methods were developed to meet the need, some of which are discussed in this paper. One such measurement system is the now commonplace fibre optic probe, originally from Luxtron. The discrete data provided from this system are compared with the surface imaging data delivered by thermal imaging. These techniques are discussed in the context of microwave packaging materials heatedin situin a microwave oven and the need for temperature data as a basis for establishing testing regimes.

ISSN:0265-203X    

DOI:10.1080/02652039309374193

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039309374194

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039309374187

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor