聚苯乙烯泡沫板的总迁移分析及动力学计算

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Büşra Uyanık, Nizam Mustafa Nizamlıoğlu
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引用次数: 0

摘要

用95%乙醇溶液代替食品模拟剂对与一次性油性食品接触的聚苯乙烯白色和橙色泡沫板进行了全迁移分析,考察了迁移前后的质量特性。在不同温度(5°C、20°C、40°C和60°C)和持续时间(30、120、240和360 min)下进行总迁移分析,评估迁移前后的总迁移、密度和纹理特性。白色和橙色板样品的最高总迁移值是在360分钟和60°C。总迁移过程中,白色和橙色板样的密度在迁移前分别为35.31 kg/m3和31.78 kg/m3,迁移后分别为20.48 kg/m3和17.96 kg/m3。在两种板样品中,确定与预迁移相比,弯曲强度和弹性模量显着降低,弯曲尺寸变化显着增加。通过扫描电镜观察到,由于温度和时间的增加,板样表面出现了破裂和向内塌陷。经过总迁移过程的样品的光谱发生了显著变化,主成分分析表明,60℃处理的样品与较低温度处理的样品明显分离。根据动力学建模结果,确定了白色板比橙色板样品对总迁移更敏感,并且以更少的能量发生迁移。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Total Migration Analysis and Kinetic Calculations in Polystyrene Foam Plates

Total Migration Analysis and Kinetic Calculations in Polystyrene Foam Plates

Total Migration Analysis and Kinetic Calculations in Polystyrene Foam Plates

The polystyrene white and orange foam plates in contact with disposable oily foods were subjected to total migration analysis with 95% ethyl alcohol solution, which replaces food simulant, and their quality characteristics were examined before and after migration. Total migration analysis was carried out at different temperatures (5 °C, 20 °C, 40 °C, and 60 °C) and durations (30, 120, 240, and 360 min), evaluating total migration, density, and texture properties both before and after migration. The highest total migration values in white and orange plate samples are at 360 min and 60 °C. While the density of white and orange plate samples subjected to the total migration process was 35.31 kg/m3 and 31.78 kg/m3, respectively, before migration, it was 20.48 kg/m3 and 17.96 kg/m3 after migration, respectively. In both plate samples, it was determined that there was a significant decrease in flexural strength and elastic modulus compared to pre-migration and a significant increase in bending dimension change. According to the scanning electron microscope images, it was observed that there were ruptures and inward collapses on the surfaces of the plate samples due to the increase in temperature and time. Significant changes were observed in the spectra of the samples subjected to the total migration process, and principal component analysis revealed that the samples treated at 60 °C were distinctly separated from those at lower temperatures. According to the kinetic modeling results, it was determined that the white plates were more sensitive to the total migration than the orange plate samples and that migration would occur with less energy.

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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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