SAFETY ASSESSMENT METHOD OF PACKAGING POLYMER MATERIALS FOR THERMAL TREATMENT OF FOOD evacuated

摘要

A method of evaluating the safety of packaging polymeric materials for vacuum-heat treatment of food products, characterized in that the polymeric material formed as a package, is vacuumized, sealed, followed by heat treatment, after which the resin package incubated at room temperature are injected into it by syringe 5.0 smosushennogo air, and after 5 minutes, the syringe is withdrawn smvozduha 3.0 is introduced into a sealed cell detecting device "of quartz nose", consisting of an array of 7-sensitive pezosensorov mass based on BAW resonators piezoelectric type with a base frequency 10.0 MHz oscillations with film sorbents Diverse weighing 5.0-10.0 micrograms electrodes from solutions polidietilenglikolya sebacate, dicyclohexano-18-crown-6, polyethylene glycol , triton X-100, trioctylphosphine oxide, 4-aminoantipyrine, zirconyl nitrate, record the change in signal pezosensorov gas phase equilibrium vapor sample for 60 seconds at 1 second intervals, and the greatest replies pezosensorov formed as a sum of Nogo signal of all sensors in the mass aromatogram maxima program calculated area of ​​the figure, which is a quantitative measure of the content of volatile substances in the air sample and assessment of the quality of the polymer material is carried out by comparing the area of ​​mass aromatogram sample and sample-standard, wherein the difference in the form and area mass aromatogram more than 30,0 ± 1,0%, the mismatch sample standard polymeric packaging.