Effect of microwave versus conventional heating on the migration of dioctyl adipate and acetyltributyl citrate plasticizers from food grade PVC and P(VDC/VC) films into fatty foodstuffs
| dc.contributor.author | Badeka, A. B. | en |
| dc.contributor.author | Pappa, K. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:56:59Z | |
| dc.date.available | 2015-11-24T16:56:59Z | |
| dc.identifier.issn | 1431-4630 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10518 | |
| dc.rights | Default Licence | - |
| dc.subject | dioctyl adipate | en |
| dc.subject | acetyltributyl citrate | en |
| dc.subject | plasticizers | en |
| dc.subject | microwave heating | en |
| dc.subject | migration | en |
| dc.subject | cyclic oligomers | en |
| dc.subject | cooking | en |
| dc.subject | di-(2-ethylhexyl)adipate | en |
| dc.subject | liquids | en |
| dc.subject | oil | en |
| dc.title | Effect of microwave versus conventional heating on the migration of dioctyl adipate and acetyltributyl citrate plasticizers from food grade PVC and P(VDC/VC) films into fatty foodstuffs | en |
| heal.abstract | The effect of microwave heating versus conventional heating on the migration of dioctyl adipate (DOA) and acetyltributyl citrate (ATBC) plasticizers from plasticized poly(vinyl chloride) (PVC) and poly(vinylidene chloride/vinyl chloride) (P[VDC/VC]) films into pizza and frankfurter-type sausages has been studied. Microwave heating was carried out with and without a susceptor. The plasticizer migrating into the food was determined using an indirect gas chromatographic method after saponification of the ester-type plasticizer (DOA or ATBC) and subsequent collection of the alcoholic component of the ester, namely 2-ethyl-1-hexanol and 1-butanol, respectively. The extent of migration of both plasticizers into pizza and sausage followed the sequence: heating in conventional oven > microwave heating with a susceptor > microwave heating without a susceptor. The amounts of DOA that migrated into pizza and sausage were 105.12 mg/kg and 85.01 mg/kg during conventional heating, 75.52 mg/kg and 47.69 mg/kg during microwave heating with a susceptor and 51.42 mg/kg and 37.98 mg/kg during microwave heating without a susceptor, respectively. The amounts of ATBC that migrated into pizza and sausage were 31.18 mg/kg and 25.37 mg/kg during conventional heating, 7.73 mg/kg and 7.02 mg/kg during microwave heating with a susceptor and 6.25 mg/kg and 5.17 mg/kg during microwave heating without a susceptor. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000080277500022 | - |
| heal.identifier.secondary | http://www.springerlink.com/content/gb8lenc912mxh4nl/fulltext.pdf | - |
| heal.journalName | Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 1999 | - |
| heal.publisher | Springer-Verlag | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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