The adsorption of formaldehyde to foods and the residue after cooking

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  • ホルムアルデヒドの食品への吸着と調理後の残存
  • ホルムアルデヒド ノ ショクヒン エ ノ キュウチャク ト チョウリ ゴ ノ ザンソン

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Abstract

  Recently, sick house syndrome caused by formaldehyde has been gaining attention in Japan. Formaldehyde is toxic substance and its main intake is considered through the airways, but if formaldehyde is rapidly adsorbed to foods, the intake by eating is also possible. Therefore, evaluation of the transfer of formaldehyde to food is important for the public hygiene. When casein, starch, and soybean oil were exposed to formaldehyde, the amount of adsorbed formaldehyde was the largest in casein, followed by starch, while it was very small in soybean oil. The adsorption of formaldehyde to casein and starch was increased till 96 hours without reaching the maximum, and suggesting that their adsorption can continue in long-term storage. The concentration of formaldehyde in the atmosphere was increased with the rise of temperature, and the amount of adsorbed formaldehyde was correlated with the rise of temperature. The adsorption of formaldehyde was less in the wrapped samples than in the unwrapped samples. Polypropylene-wrapping provided higher protection against formaldehyde than polyethylene-wrapping. About 80%formaldehyde was removed by boiling, but almost all formaldehyde remained in the samples such as powdered milk that are dissolved.

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