刘竞阳,何天宇,黄忠民,李晓莉,吴晓蒙,廖小军.自热食品加热过程中的食用安全性研究[J].包装工程,2023,44(9):10-17.
LIU Jing-yang,HE Tian-yu,HUANG Zhong-min,LI Xiao-li,WU Xiao-meng,LIAO Xiao-jun.Consumption Safety of Self-heating Foods in Heating[J].Packaging Engineering,2023,44(9):10-17. |
| 自热食品加热过程中的食用安全性研究 |
| Consumption Safety of Self-heating Foods in Heating |
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| DOI：10.19554/j.cnki.1001-3563.2023.09.002 |
| 中文关键词: 自热食品 自加热 挥发性有机物 三氯甲烷 安全性 |
| 英文关键词: self-heating food self-heating volatile organic compounds trichloromethane safety |
| 基金项目:国家重点研发计划项目(2018YFD0400500);中国农业大学2115人才工程资助 |
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| 中文摘要: |
| 目的 基于消费者对于自热食品目前存在的担忧，探究自热包在自加热过程中由于挥发性气体、塑化剂迁移等带来的安全性问题。方法 选取6个品牌的市售自加热包，测定其发热过程中生成气体种类、排放量及在食物中残留情况，通过对比相应限值，对其危害性进行分析。结果 6种常见市售自加热包在发热过程中共检出17种有害气体，释放量均低于大气污染及吸入毒性的规定限值。但自加热过程会使食物中混入三氯甲烷，且橄榄油中的三氯甲烷残留多于米饭中的。随加热时间延长，三氯甲烷残留量呈现先升高后下降的趋势，最终残留量接近规定限值。食品自加热后未发现塑化剂残留。结论 自热食品加热过程中潜在的主要安全隐患为包装袋的三氯甲烷残留，应避免自热过程中产生的气体与食品直接接触。本研究为自热食品自加热过程中危害分析以及后续自热食品及其包装的研发提供了数据支撑。 |
| 英文摘要: |
| The work aims to explore the safety of self-heating packages due to volatile gases, plasticizer migration, etc. during self-heating based on the concerns about the safety of self-heating food from consumers. In this work, six brands of self-heating food packages purchased from market were selected to determine the types of gases generated during the self-heating process, their emissions and residues in the food, and analyze the hazard during self-heating by comparing with the corresponding limit values. It was found that 17 harmful gases were detected during the self-heating process, but the emission levels were all under the standard of air pollution and inhalation toxicity limits. But during self-heating, the food might be mixed with trichloromethane, which was detected more in the olive oil than rice. With the extension of heating time, the residual level of trichloromethane increased first and then decreased, and finally got close to the limit value. No residue of plasticizer was found after self-heating. The study suggests that the main potential safety issue in self-heating food is the residues of trichloromethane. Direct contact between the food and the gases released in self-heating should be prevented. This study provides data support for analysis of hazards during self-heating of self-heating foods and lays a foundation for further research and development of self-heating foods. |
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