Effect of Microwave Heating on the Migration of Additives from PS, PP and PET Container in to Food Stimulants

Pages:61-64
Parmod and Sunil Sharma (Department of Printing Technology, S.I.T.M. Rewari, Haryana)

The flavor and colour of a food product have significant impacts on consumer acceptability. Micro wave food packaging has a tremendous element in the food manufacturing process. The motive of any food packaging regulations concerned with the safety of the food is to control the migration of substrances from the packaging into the food. There are mainly three different micro waving packaging materials which are the most common material in the market e.g. polystyrene (PS), Polypropylene (PP) and Polyethyleneterphtahate (PET) migrated into Four food stimulant solutions. Four different solution were used based on the food type. These food stimulants include vegetable pure oil, aqueous acetic acid, ethanol and olive oil in the temperature of 100◦C. Head space gas chromatography with mass spectro materic detection was used to determine the relative migration value from packaging materials in to food by putting the materials into contact with stimulants for 10 days in temperature of 5◦C.