Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF

Authors

  • Carlos Jiménez Estremera Grupo Universitario de Investigación Analítica, Zaragoza
  • Robert Paiva
  • Carolina Borja
  • Cristina Nerín
  • Celia Domeño

DOI:

https://doi.org/10.26754/jjii3a.20239007

Abstract

Using design of experiments (DoE) and response surface methodology, the influence of Sous Vide cooking time and temperature conditions on the migration of volatile and non-volatile hazardous compounds into the food was studied. Migration has been studied in HDPE-PA and PP-PA and in three simulants, analysing the compounds of interest by DI-SPME-GC-MS and UPLC-IMS-QTOF.

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Published

2023-07-07

How to Cite

Jiménez Estremera, C., Paiva, R., Borja, C., Nerín, C., & Domeño, C. (2023). Design of experiments to study the risk of sous vide cooking for possible migration of hazardous compounds from the packaging to the food. Analysis by DI-SPME-GC-MS and UPLC-IMS-QTOF. Jornada De Jóvenes Investigadores Del I3A, 11. https://doi.org/10.26754/jjii3a.20239007

Issue

Vol. 11 (2023): Actas de la XII Jornada de Jóvenes Investigadores e Investigadoras del I3A - 15 de junio de 2023

Section

Artículos (Procesos y Reciclado)

License

Copyright (c) 2023 Carlos Jiménez Estremera, Robert Paiva, Carolina Borja, Cristina Nerín, Celia Domeño

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.