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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.4
- 발행연도
- 2009.12
- 수록면
- 310 - 315 (6page)
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초록· 키워드
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The partitioning behavior of the five printing ink solvents in nine lab-made cookies with various sugar and water content at 25℃ was studied to find out the presence and effects of interaction between the two ingredients on partitioning behavior in cookies. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone and hexane. It was observed that the partition coefficient (the solvent concentration in food compared to that in air, Kp) decreased as sugar increased in all case and increased as water content increased for all compounds except toluene. Statistical analysis by the F-test method was used to determine the significance of sugar-water interactions, as well as other single factors on partitioning behavior of each solvent. Sugar content alone had no significant effects, but the crystallinity of sugar, as changed by water content, affected the partitioning behavior of the five solvents significantly. Parameter estimation for each significant factor by SAS program yielded a regression equation, which was used to predict the partitioning behavior in the finished cookie. Kp values from the regression equation could be determined more precisely by applying a correction term for the interaction between sugar and water to the Kp values of each ingredient after baking.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENT
REFERENCES
참고문헌 (15)
참고문헌 신청
1. [학술지(정기간행물)] - Kumai M / 1983 / A nationwide survey on organic solvent compounds in various solvent product / Ind Health : 185 ~ 197
2. [학술지(정기간행물)] - Gilbert SG / 1976 / Migration of minor constituents from food packaging materials / J Food Sci : 955 ~ 958
3. [학술지(정기간행물)] - Vivek G / 1997 / Migration and sorption phenomena in packaged foods / Crit Rev Food Sci Nutr : 519 ~ 559
4. [학술지(정기간행물)] - Halek GW / 1988 / Partition coefficients of food package ink solvents in soybean oil, chocolate liquor, and a high fat baked product / J Food Sci : 568 ~ 570,595
5. [학술지(정기간행물)] - Halek GW / 1989 / Partitioning and absolute flavor threshold interaction of aliphatic and aromatic food packaging solvents in high fat cookies / J Food Sci : 173 ~ 176
2. [학술지(정기간행물)] - Gilbert SG / 1976 / Migration of minor constituents from food packaging materials / J Food Sci : 955 ~ 958
3. [학술지(정기간행물)] - Vivek G / 1997 / Migration and sorption phenomena in packaged foods / Crit Rev Food Sci Nutr : 519 ~ 559
4. [학술지(정기간행물)] - Halek GW / 1988 / Partition coefficients of food package ink solvents in soybean oil, chocolate liquor, and a high fat baked product / J Food Sci : 568 ~ 570,595
5. [학술지(정기간행물)] - Halek GW / 1989 / Partitioning and absolute flavor threshold interaction of aliphatic and aromatic food packaging solvents in high fat cookies / J Food Sci : 173 ~ 176
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