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The migration of plasticizers from cling film into food during microwave heating—effect of fat content and contact time
Author(s) -
Lau OiWah,
Wong SiuKay
Publication year - 1996
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/(sici)1099-1522(199601)9:1<19::aid-pts350>3.0.co;2-o
Subject(s) - plasticizer , microwave , microwave heating , food science , food contact materials , materials science , water content , composite material , chemistry , food packaging , engineering , telecommunications , geotechnical engineering
The purpose of this study was to assess the effect of fat content in food and the contact time on the extent of migration of plasticizers from cling film during microwave heating. Simulation studies found that migration increased exponentially with the fat content in food. Several types of cheese with different fat contents were chosen as the representative food. Ham slices were also allowed to remain in direct contact with the cling film after microwave heating when the total amount of plasticizer migrated was increased by ∼60% after direct contact for 10 min or more after microwave heating.