Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 23, Issue 3, Pages 219-227Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030500539766
Keywords
furan; heat processing contaminants; canned food; jarred food
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Levels of furan in various foods were measured before and after heating under heating and laboratory conditions. The effect of contact with can coatings, sealing gaskets and the epoxidized oils used in gasket manufacture on furan formation was studied. The objective was to identify factors affecting furan formation. Furan present in heat-processed food samples persisted during cooking. Furan was shown to form in foods on heating, although it did not accumulate to a significant degree on heating in an open vessel. There were no interactions between foods and cans, can coatings or gaskets that had a significant influence on furan formation. Furan accumulated particularly in heat-processed canned and jarred foods because they are sealed containers that receive a considerable thermal load. Heating epoxidized oils used in sealing gaskets formed furan. At the levels used in gaskets, however, epoxidized oils should not affect the formation of furan in foods.
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