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Register a new userEffect of temperature and exposure time on the stability of Plasticizers, which are used in plastic Packing Industry, in food simulants
تأثير درجة الحرارة و زمن التعريض في ثبات بعض الملدنات المستخدمة في صناعة العبوات البلاستيكية في النظم المحاكية للغذاء
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يمكن أن تتأثر نسب المضافات (additives) المهاجرة من المواد البوليمرية إلى الـنظم المحاكيـة للغذاء بثبات هذه المضافات في شروط إجـراء اختبارات الهجرة. درِس في هذا العمل ثبـات الملـدنات: أديبات ثنائية البوتيل و أديبات ثنائية إيزو البوتيل و فتالات ثنائية إيزو البوتيل و فتالات ثنائية نظامي أوكتيل و سيباسات ثنائية إيتيل هكسيل..، في النظم المحاكية للغذاء /A /و/B /و/C /و الإيتانول (95 ،(%النظـام البديل عن زيت الزيتون (النظام المحاكي للدسم D (و ذلك في درجات مختلفـة مـن الحـرارة (20 و40 و70°C (خلال مدة (20 (يوماً. حلِّلت العينات فيما بعد باستخدام تقانة الكروماتوغرافيا الـسائلة عاليـة الأداء HPLC المزودة بمكشاف الـUV عند طول الموجة (270 (نانومتراً. تُبدي المركبات المدروسـة عند ارتفاع درجة الحرارة و ازدياد مدة التعريض ثباتاً أقل ما يمكن في النظام المحاكي /B / يليـه النظـام المحاكي /A /ثم النظام المحاكي /C /في حين يكون تأثير ارتفاع درجة الحرارة و ازدياد مدة التعريض في ثبات هذه الملدنات في الإيتانول (95 (%البديل عن زيت الزيتون، بوصفه نظاماً محاكي دسم، أقل بكثير.
Additive migration levels in food simulants from polymeric materials that are intended to be into contact with food can be affected by additive stability under the migration test conditions. In this work, the stability of Dibutyl adipate (DBA), Diisobutyl adipate(DIBA), Diisobutyl phthalate (DIBP), Di-noctyl phthalate (DnOP),and Diethylhexyl sebacate (DEHS).,was studied in aqueous food simulants A, B, C and ethanol 95% (as a substitute for olive oilwhich is a fatty food simulant, simulant D), at different temperatures 20, 40 and 70 ºC, during 20 days. Samples were analyzed by high performance liquid chromatography (HPLC) with UV detector at 270 nm. The stability of the studied compounds appeared to be least of all in simulant B, then in simulant A, and finally in simulant C., When temperature and exposure time increase., on the other hand, the increase in temperature and exposure time have greatly less effect on the stability of plasticizers in ethanol %95,as a substitute for olive oil-which is a fatty food simulant.
References used
Figg. E. K. (1980). Migration of Components from Plastics – Packing materials into Packed goods – Test methods and diffusion models., Appl. Polymer Science., 6., 187 – 252
Czerniawski. B., Pogorzelska. Z. (1997). Investigations on Overall Migration of Various Plastic Materials and Articles used in Contact with Foods Stuffs., Packag Technol Sci. 10., 261 – 270
Vijoyalakshmi. N.S., Bald Evraj. P., Mohadeviah. M. (1999). Effect of Time and Temperature on the Overall Migration of Additives from Plastics into Food Simulants., Food Packaging Department., Central Food Technological Research Institute, India., 22-26
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Additive migration levels in food simulants from polymeric materials that
are intended to be into contact with food can be affected by additive stability
under the migration test conditions. In this work, the stability of two
plasticizers: Diethyl
hexyl phthalate (DEHP) and Dibutyl phthalate (DBP) was
studies in aqueous food simulants A, B, C and ethanol 95% (as a substitute for
olive oil- which is a fatty food simulant- simulant D), at different temperatures
20, 40 and 70 C0, during 20 days. Samples were analyzed by high performance
liquid chromatography (HPLC) with UV detector.
In general, DEHP and DBP plasticizers appeared to be more stable in both
Ethanol (95%) and simulant C than in simulants A and B, while, they are less
stable, even at low temperatures, in Simulant B than in simulant A .
Additive migration levels in food simulants from polymeric materials that
are intended to be into contact with food can be affected by additive stability
under the migration test conditions. In this work, the stability of four
antioxidants: Butyle
ted hydroxy toluene (BHT), Bisphenol A (BPA),
Pentaerythritol tetrakis (3,5-di-tert-butyl-4-hydroxyhydrocinnamate) (Irganox
1010), and Octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate
(Irganox 1076), was studied in aqueous food simulants A, B, C and ethanol 95%
(as a substitute for olive oil- which is a fatty food simulant- simulant D), at
different temperatures 20, 40 and 70 ºC, during 20 days. Samples were
analyzed by high performance liquid chromatography (HPLC) with UV
detector. In general, the studied compounds appeared to be more stable in both
Ethanol (95%) and simulant B than in simulants A and C.
In this research, the quantity of vitamin C which extracted from fresh fruits and
vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and
studying the effect of conservation and different temperatures (30, 60, 90)
°C which used
in cooking on content of vitamin C for some samples. Also this search included studying of
the effect of iron ions on content tomato, orange and lemon of vitamin C.
The results showed that the concentration of vitamin c in studied samples: parsley,
red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133)
mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and
stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the
temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the
losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with
dissoluble of iron.
This research demonstrated a way to study the thermal properties
of raw and recycled High Density Polyethylene HDPE which is
used to make oil containers. Also, the research has dealt with the
effect of recycling on blow molding process used to manufacture
these containers.
The study was conducted in Jableh during 2012/2013 in plastic green house on sweet
and hot pepper hybrids to study the effect of plant density on growth and productivity.
The hybrid VIGARIO(sweet pepper) and hybrid ERAD (hot pepper)variety were
ap
plied in six treatment and four replication .It was showed that the highest number of
flowers were recorded in VIGARIO variety in space (50x60)cm to amount(18.33)
flower/plant ,while the the highest number of fruits were recorded in space(50x40)cm to
amount(20.98)fruit/plant and the earlest yield (390.6)g/m2and the highest total
(3486)g/m2productivity were found in space (50x40)cm . IRAD hybrid give the highest
number of flower in space (50x40)cm to amount(28.23) flower/plant,while the hieghest
number of fruit were recorded in space (40x60)cm to amount(107.17) fruit/plant and the
highest productivity were found in space(50x40)cm to amount (9485.7)g/m2.
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