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THE FATE OF TOTAL ARSENIC CONTENT IN RICE FOR SEVERAL PROCESSING VARIABLES: RINSING AND HIGH VOLUME COOK WATER
Title
THE FATE OF TOTAL ARSENIC CONTENT IN RICE FOR SEVERAL PROCESSING VARIABLES: RINSING AND HIGH VOLUME COOK WATER
Creator
Parvanehvar, Alireza
Date
2015, 2015-07
Description
This project evaluated rinsing and cooking rice in a high volume of water for several brown and white rice’s, from the United States, India...
Show moreThis project evaluated rinsing and cooking rice in a high volume of water for several brown and white rice’s, from the United States, India and Iran. There has been more attention to the arsenic content in certain foods, such as apple juice, and regional rice in the U.S. has become an issue as well. The purpose of rinsing or using a high volume of water to cook rice was to reduce the total arsenic content. Previous work on long grain white rice showed a 25% to 46% reduction of arsenic in rice cooked in a high volume of water. This previous work showed no significant decrease in arsenic in rice rinsed in 2 parts of water to rice. This project optimized the procedure of rinsing and cooking rice in a high volume of water from previously presented work. Advances in sampling due to more efficient procedures in sample preparation with emphasis on chilling, grinding and drying prepared rice significantly reduced the relative standard deviation from >10% to 3-7%RSD. Arsenic was measured for total and species (As+3, As+5, monomethyl arsenite, dimethyl arsenate) and the two methods compared within 90% when analyzed by ICP-MS (total) and HPLC-ICP-MS (Species).Results from this project demonstrated an average 45.91% decrease in total arsenic for rice cooked in a high volume of water (1 part of rice to 7 parts of water) and a 50.28% in average decrease in inorganic arsenic for rice cooked using the same procedure. This data provides information on arsenic content in domestic and international rice and provides processing strategies to reduce the arsenic content.
M.S. in Food Process Engineering, July 2015
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H1 LUBRICANT TRANSFER FROM A HYDRAULIC PISTON FILLER INTO A SEMI-SOLID FOOD SYSTEM
Title
H1 LUBRICANT TRANSFER FROM A HYDRAULIC PISTON FILLER INTO A SEMI-SOLID FOOD SYSTEM
Creator
Chao, Pin-Chun
Date
2020
Description
The machinery used to prepare, and process food products need grease and oil for the lubrication of machine parts. H1 (food-grade) lubricants...
Show moreThe machinery used to prepare, and process food products need grease and oil for the lubrication of machine parts. H1 (food-grade) lubricants commonly used in the food industry are regulated as indirect additives by the FDA because they may become components of food through transfer due to incidental contact between lubricants and foods. The maximum level of H1 lubricants currently permitted in foods is 10 ppm, which was derived from FDA data gathered over 50 years ago. Although modern equipment has been designed to minimize the transfer of lubricants during processing and packaging, incidental food contact can still occur resulting from leaks in lubrication systems or over-lubrication. However, there is a lack of data for the FDA to evaluate and determine whether safety issues in the aspect of chemical contamination should be addressed concerning the use of food-grade lubricants in the production of foods. This research was conducted to determine the transfer of an H1 lubricant (Petrol-Gel) into a semi-solid model food from a hydraulic piston filler during conventional operating conditions at 25°C and 50°C. Xanthan gum solutions with concentrations of 2.3% at 25°C and 1.9% at 50°C were used to simulate the viscosity of ketchup at 50°C (970 cP). Petrol-Gel H1 lubricant with a viscosity grade of 70 cSt at 40°C was selected and the aluminum (Al) in the lubricant was targeted as a tracer metal. Analytical methods to quantify Al in both Petrol-Gel and xanthan gum solutions were successfully developed and validated by using inductively coupled plasma – mass spectrometry (ICP-MS) combined with microwave-assisted acid digestion technique. The concentration of Al in the Petrol-Gel was determined to be 3103 ± 26 μg/g. A total of 1.35 g of Petrol-Gel was applied to four ring gaskets in the filler, and 50 g samples of xanthan gum solution were collected into a 100-mL polypropylene tube (DigiTube) with low leachable metals during 500 filling cycles (the full capacity of the piston filler hopper).Results showed that the concentrations of Petrol-Gel transferred into 2.3% xanthan gum solution at 25°C ranged from 1.6 to 63.5 μg/g. A total of 64.47 mg of the applied Petrol-Gel (1.35 g) was transferred into 25 liters of the solution. The average concentration of Petrol-Gel in 2.3% xanthan gum solution was calculated to be 2.84 μg/g, which was lower than the current regulatory limit of 10 ppm. In general, the transfer of Petrol-Gel during the first 100 filling cycles was higher at 50°C than at 25°C. The concentration of Petrol-Gel transferred into 1.9% xanthan gum solution at 50°C for the first 100 filling cycles ranged from 1.6 to 35.06 μg/g and was 6.37 μg/g on average. This research will help FDA to calculate more realistic limits of the H1 lubricants permissible in foods at modern food processing conditions as well as estimate consumer dietary exposure to these indirect food additives.
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