creator Zhou, Yue advisor Krishnamurthy, Kathiravan High pressure processing (HPP) is gaining prominence worldwide as an alternative method of food preservation due to its benefits of improved quality, freshness and nutrient retention. The use of polymer-based flexible packaging materials has allowed application of HPP to prepackaged food products, without significant loss of physical and mechanical properties. However, there is limited data existing on migration properties in the materials before and/or after HPP. Therefore, it is necessary to evaluate potential migration issues in pre-packed foods during HPP (Song 2014). This research was conducted to determine the migration properties in polyethylene terephthalate (PET) films during and after HPP (121°C and 700MPa) and a comparable thermal processing (TP, 121°C and 0.1MPa), using gas chromatography (GC) coupled with mass spectrometer (MS) technique to quantify four model surrogates in FDA-suggested food simulants (Miglyol). This research will help the U.S Food and Drug Administration (FDA) and food industries to identify whether any safety issue related to chemical migration should be addressed concerning the use of HPP in production of pre-packaged foods. Submitted by Erma Thomas (thomase@iit.edu) on 2016-03-31T19:28:37Z No. of bitstreams: 1 etdadmin_upload_395298.zip: 1181260 bytes, checksum: d34bc7f314fa6f26ba131a70cc1173d3 (MD5) Made available in DSpace on 2016-03-31T19:28:37Z (GMT). No. of bitstreams: 1 etdadmin_upload_395298.zip: 1181260 bytes, checksum: d34bc7f314fa6f26ba131a70cc1173d3 (MD5) Previous issue date: 2015-12 M.S. in Food Safety and Technology, December 2015 2015 2015-12 http://hdl.handle.net/10560/3779 en High Pressure Processing Migration Polyethylene Terephthalate Thermal Processing Thesis born digital application/pdf In Copyright http://rightsstatements.org/page/InC/1.0/ Restricted Access NCFST / National Center for Food Safety and Technology Illinois Institute of Technology Affiliated department