Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE

碩士 === 輔仁大學 === 食品營養學系 === 90 === The feasibility of removal of polycyclic aromatic hydrocarbons (PAHs) in model systems and roasted duck by sorption on low-density polyethylene (LDPE) was studied. PAHs were identified and quantified using gas chromatography, and the reduction of PAHs ads...

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Main Authors: Jason Chen, 陳傑森
Other Authors: Shaun C. Chen
Format: Others
Language:zh-TW
Published: 2002
Online Access:http://ndltd.ncl.edu.tw/handle/63890830921086413090
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spelling ndltd-TW-090FJU002550072015-10-13T17:39:44Z http://ndltd.ncl.edu.tw/handle/63890830921086413090 Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE 低密度聚乙烯吸附去除烘烤肉品中多環芳香族碳氫化合物 Jason Chen 陳傑森 碩士 輔仁大學 食品營養學系 90 The feasibility of removal of polycyclic aromatic hydrocarbons (PAHs) in model systems and roasted duck by sorption on low-density polyethylene (LDPE) was studied. PAHs were identified and quantified using gas chromatography, and the reduction of PAHs adsorbed on LDPE after exposed to UV irradiation was also investigated. Media of aqueous, oil-water, and emulsion were employed in model systems. Results showed that the adsorption of five carcinogenic PAHs on LDPE was increased as duration increased. More than 50 % of the total adsorption was noticed within 24 hours for all PAHs in model systems, and the adsorption rate of PAHs by LDPE was decreased as duration increased after then. The decrease of the adsorbed amounts of benz(a)anthracene, benzo(b)fluoranthene and benzo(a)pyrene in roasted duck packaged vacuum in LDPE bags after 24 hours was found, and the reduction were 8.01 %, 54.27 % and 73.02 %, respectively. No significant decrease of the five PAHs adsorbed on LDPE after UV irradiation (254 nm) for 1 hr was observed. The residual PAHs (ranged 85.92 — 92 %) on LDPE after UV irradiation for 2 hr decreased significantly, and the effect was associated with the increase of irradiation time, except indeno(1, 2, 3-c,d)pyrene. The residual PAHs (ranged 70.75 — 83.97%) in LDPE after irradiation for 3 hours were found to be significantly decreased except indeno(1, 2, 3-c,d)pyrene, and benzo(a)pyrene was noticed as the most sensitive to UV among PAHs. Conclusively, most of the PAHs adsorption on LDPE occurred within 24 hr in the model studies, and the removal of PAHs in roasted meat by sorption on LDPE was achieved. Possible contamination caused by the PAHs on LDPE is avoided by UV irradiation. Therefore, the technology may be achievable and useful. Shaun C. Chen 陳政雄 2002 學位論文 ; thesis 94 zh-TW
collection NDLTD
language zh-TW
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sources NDLTD
description 碩士 === 輔仁大學 === 食品營養學系 === 90 === The feasibility of removal of polycyclic aromatic hydrocarbons (PAHs) in model systems and roasted duck by sorption on low-density polyethylene (LDPE) was studied. PAHs were identified and quantified using gas chromatography, and the reduction of PAHs adsorbed on LDPE after exposed to UV irradiation was also investigated. Media of aqueous, oil-water, and emulsion were employed in model systems. Results showed that the adsorption of five carcinogenic PAHs on LDPE was increased as duration increased. More than 50 % of the total adsorption was noticed within 24 hours for all PAHs in model systems, and the adsorption rate of PAHs by LDPE was decreased as duration increased after then. The decrease of the adsorbed amounts of benz(a)anthracene, benzo(b)fluoranthene and benzo(a)pyrene in roasted duck packaged vacuum in LDPE bags after 24 hours was found, and the reduction were 8.01 %, 54.27 % and 73.02 %, respectively. No significant decrease of the five PAHs adsorbed on LDPE after UV irradiation (254 nm) for 1 hr was observed. The residual PAHs (ranged 85.92 — 92 %) on LDPE after UV irradiation for 2 hr decreased significantly, and the effect was associated with the increase of irradiation time, except indeno(1, 2, 3-c,d)pyrene. The residual PAHs (ranged 70.75 — 83.97%) in LDPE after irradiation for 3 hours were found to be significantly decreased except indeno(1, 2, 3-c,d)pyrene, and benzo(a)pyrene was noticed as the most sensitive to UV among PAHs. Conclusively, most of the PAHs adsorption on LDPE occurred within 24 hr in the model studies, and the removal of PAHs in roasted meat by sorption on LDPE was achieved. Possible contamination caused by the PAHs on LDPE is avoided by UV irradiation. Therefore, the technology may be achievable and useful.
author2 Shaun C. Chen
author_facet Shaun C. Chen
Jason Chen
陳傑森
author Jason Chen
陳傑森
spellingShingle Jason Chen
陳傑森
Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE
author_sort Jason Chen
title Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE
title_short Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE
title_full Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE
title_fullStr Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE
title_full_unstemmed Removal of Polycyclic Aromatic Hydrocarbons in Roasted Meat by Sorption on LDPE
title_sort removal of polycyclic aromatic hydrocarbons in roasted meat by sorption on ldpe
publishDate 2002
url http://ndltd.ncl.edu.tw/handle/63890830921086413090
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