Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10517
Full metadata record
DC FieldValueLanguage
dc.contributor.authorBadeka, A. B.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:56:59Z-
dc.date.available2015-11-24T16:56:59Z-
dc.identifier.issn0044-3026-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10517-
dc.rightsDefault Licence-
dc.subjectmicrowave heatingen
dc.subjectmigrationen
dc.subjectfood-gradeen
dc.subjectpvcen
dc.subjectfood-grade pvdc/pvcen
dc.subjectdioctyladipateen
dc.subjectacetyltributylcitrateen
dc.subjectcyclic oligomersen
dc.subjectcookingen
dc.subjectdi-(2-ethylhexyl)adipateen
dc.subjectfoodstuffsen
dc.subjectliquidsen
dc.titleEffect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into olive oil and wateren
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.secondary<Go to ISI>://A1996UF50600011-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate1996-
heal.abstractMigration of dioctyladipate (DOA) and acetyltributylcitrate (ATBC) plasticizers from plasticized polyvinylchloride (PVC) and polyvinylidene chloride (PVDC)/PVC (Saran) films into both olive oil and distilled water during microwave heating has been studied. The plasticizer migrating into olive oil and water was determined using an indirect GC method after saponification of the ester-type plasticizer (DOA or ATBC) and subsequent collection of the alcohol component of the ester, namely: 2-ethyl-1-hexanol and 1-butanol, respectively. Migration was dependent on heating time, microwave power setting, the nature of the food simulant and the initial concentration of the plasticizer in the film. Migration of DOA into olive oil reached equilibrium after heating for 10 min at full power (604.6 mg DOA/l). Migration into distilled water was 74.1 mg/l after 8 min of microwave cooking at full power. The amount of ATBC migrating into olive oil reached equilibrium after heating for 10 min at full power (73.9 mg ATBC/l). Migration into distilled water was 4.1 mg/l after heating at full power for 8 min. Control samples containing olive oil gave DOA migration values which were significantly higher than the upper limit for global migration (60 mg/l) set by the European Community. It is proposed that PVC should not be used in direct contact with food in the microwave oven, while Saran may be used with caution in microwave heating and reheating applications, avoiding its direct contact with high fat foodstuffs.en
heal.publisherSpringer-Verlagen
heal.journalNameZeitschrift Fur Lebensmittel-Untersuchung Und-Forschungen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ

Files in This Item:
File Description SizeFormat 
Badeka-1996-Effect of microwave heating.pdf515.48 kBAdobe PDFView/Open    Request a copy


This item is licensed under a Creative Commons License Creative Commons