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Methode zur Bestimmung der Globalmigration und Prüfung der sensorischen Eigenschaften von Bedarfsgegenständen zur Erwärmung von Lebensmitteln im Mikrowellenofen. Teil 1

: Fuchs, M.; Kluge, S.; Rüter, M.; Wolff, E.; Piringer, O.G.

Deutsche Lebensmittel-Rundschau 87 (1991), No.9, pp.273-276 : Abb.,Tab.
ISSN: 0012-0413
Journal Article
Fraunhofer ILV ( IVV) ()

During preparation and heating of food in microwave ovens temperatures up to 150 degree C - also in the absence of susceptors - can occur dependent on the time of treatment, structure and fat content of food. Usually, the temperatures hardly exceed 100 degree C. To evaluate the quality of packages and containers for microwave use with regard to the overall migration, the total amount of substances transferred to the food simulant Tenax was determined by extraction with diethyl-ether and subsequent gaschromatographic analysis of the extract and, in some cases, gravimetrically after evaporation of the solvent. The amount of transferred compounds obtained in this way was dependent on the type of plastic. Whereas, for plastics on the base of polyester and polysulphon, mass transfer was found to be mostly in the range of the detection limit of 0.1 mg/qdm, the corresponding values for polypropylene were found to be remarkably higher. The method described here allows a rapid and economic exam ination of packages and containers at higher temperature. Possible sources of faults are taken into consideration and discussed. In principle the method allows the identification of the migrated substances using suitable detectors. The results of the sensory evaluation indicated to some extent, but not a general correlation with the desorbed amounts. Furthermore, in contrast to the physical examinations, the sensory evaluation did not provide such a clear distinction between the different types of plastic.