High pressure processing (HPP) is gaining prominence worldwide as an alternative method of food preservation due to its benefits of improved... Show moreHigh 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. M.S. in Food Safety and Technology, December 2015 Show less
