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Effects of cookie ingredients and so...

An, Duek-Jun.

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Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents./
Author:	An, Duek-Jun.
Description:	186 p.
Notes:	Source: Dissertation Abstracts International, Volume: 56-07, Section: B, page: 3521.
Contained By:	Dissertation Abstracts International56-07B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9537558

Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents.
An, Duek-Jun.

Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents. - 186 p.

Source: Dissertation Abstracts International, Volume: 56-07, Section: B, page: 3521.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 1995.

The partitioning behavior of five printing ink solvents was studied in various cookie ingredients and baked cookies which had different fat and water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. This study was concentrated on examining chemical structural factors which could affect migration between solvents and packaged food and to explain how these factors affect migration behavior.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents.
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035 $a (UnM)AAI9537558
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100 1 $a An, Duek-Jun. $3 1908912
245 1 0 $a Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents.
300 $a 186 p.
500 $a Source: Dissertation Abstracts International, Volume: 56-07, Section: B, page: 3521.
500 $a Director: George W. Halek.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 1995.
520 $a The partitioning behavior of five printing ink solvents was studied in various cookie ingredients and baked cookies which had different fat and water content and different structure. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene which represent different characteristic functional groups. This study was concentrated on examining chemical structural factors which could affect migration between solvents and packaged food and to explain how these factors affect migration behavior.
520 $a Gas chromatograph was used to measure partitioning values at 25 $\ sp\circ $\ sp\circ
520 $a This experiment showed that Kp values of solvents in high fat samples generally increased as the difference in $\ delta $ (Hildebrand solubility parameter) between solvent and sample became smaller, and water content also affected affinity of polar solvents but not non-polar solvents.
520 $a Baking process decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structure changes in cookie ingredients during the baking process also caused some change of migration behavior. A factorial experiment showed that crystallinity of sugar, as changed by water content, affected the partitioning behavior of the five solvents significantly. It means that degree of crystallinity is an important factor in partitioning behavior of printing ink solvents. Among the four different methods for each solvent in calculation of Kp, two variations of a regression equation based on a factorial experiment were the best way to predict partitioning behavior in the finished cookie. One used the Kp of baking ingredients with correction of sugar and water interaction while the other included interaction of sugar and water, and analytically determined fat and water content.
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Rutgers The State University of New Jersey - New Brunswick. $3 1017590
773 0 $t Dissertation Abstracts International $g 56-07B.
790 1 0 $a Halek, George W., $e advisor
790 $a 0190
791 $a Ph.D.
792 $a 1995
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9537558