Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking
ABSTRACT Partitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat s...
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| Veröffentlicht in: | Journal of food science 1996-01, Vol.61 (1), p.185-187 |
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| container_end_page | 187 |
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| container_issue | 1 |
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| container_title | Journal of food science |
| container_volume | 61 |
| creator | AN, DUEK-JUN HALEK, G.W. |
| description | ABSTRACT
Partitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat samples generally remained unchanged but Kp of polar solvents ethyl acetate, isopropanol, and methyl ethyl ketone decreased with decreases in water. Increases in crystallinity diminished Kp values. The order of affinity could be predicted by Hildebrand solubility parameter (δ) value differences between ingredients and non‐polar solvents, but predictions for polar solvents were influenced by changes in water content. |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb14755.x |
| format | Article |
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Partitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat samples generally remained unchanged but Kp of polar solvents ethyl acetate, isopropanol, and methyl ethyl ketone decreased with decreases in water. Increases in crystallinity diminished Kp values. The order of affinity could be predicted by Hildebrand solubility parameter (δ) value differences between ingredients and non‐polar solvents, but predictions for polar solvents were influenced by changes in water content.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1996.tb14755.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; cookie ; Cooking ; Food industries ; Food packaging ; Food science ; Fundamental and applied biological sciences. Psychology ; Ink & ink industry ; packaging ; printing ink ; solvent partitioning ; Solvents ; Water ; water content ; water content, solvent partitioning</subject><ispartof>Journal of food science, 1996-01, Vol.61 (1), p.185-187</ispartof><rights>1996 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1996</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4115-bf3c316d5bff8a538309a4ccae673e422d643f1d654887353fb5f7c644a702823</citedby><cites>FETCH-LOGICAL-c4115-bf3c316d5bff8a538309a4ccae673e422d643f1d654887353fb5f7c644a702823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1996.tb14755.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1996.tb14755.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4009,27902,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3001872$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>AN, DUEK-JUN</creatorcontrib><creatorcontrib>HALEK, G.W.</creatorcontrib><title>Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking</title><title>Journal of food science</title><description>ABSTRACT
Partitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat samples generally remained unchanged but Kp of polar solvents ethyl acetate, isopropanol, and methyl ethyl ketone decreased with decreases in water. Increases in crystallinity diminished Kp values. The order of affinity could be predicted by Hildebrand solubility parameter (δ) value differences between ingredients and non‐polar solvents, but predictions for polar solvents were influenced by changes in water content.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cookie</subject><subject>Cooking</subject><subject>Food industries</subject><subject>Food packaging</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ink & ink industry</subject><subject>packaging</subject><subject>printing ink</subject><subject>solvent partitioning</subject><subject>Solvents</subject><subject>Water</subject><subject>water content</subject><subject>water content, solvent partitioning</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqVkM1uEzEUhS0EEqHwDqOK7Ux9_TvDBpXQhKIKKiXA0jgzduUk2MV2afr29XSi7vHGvj7nfkc6CJ0CbqCcs20DVPCaCAINdJ1o8gaY5Lw5vEAzkBzXtGXwEs0wJqSGor1Gb1La4nGmYoZ-X-uYXXbBO39TBVtdR-fz-L70u2oV9v-Mz6n6ZPK9Mb6ah7Bzpmg30QzuSdJ-qM5dLBYboplGm0350LvCeYteWb1P5t3xPkE_Fhfr-Zf66vvycn5-VfcMgNcbS3sKYuAba1vNaUtxp1nfayMkNYyQQTBqYRCcta2knNoNt7IXjGmJSUvoCTqduLcx_L0zKattuIu-RCroGG0l6WQxfZhMfQwpRWPVbXR_dHxQgNVYqNqqsVA1FqrGQtWxUHUoy--PCTr1em-j9r1LzwSKMZSUYvs42e7d3jz8R4D6uvi8gpYXQj0RXMrm8EzQcadKGZKrX9-Wav1TLNZ0uVKMPgLFM5jc</recordid><startdate>199601</startdate><enddate>199601</enddate><creator>AN, DUEK-JUN</creator><creator>HALEK, G.W.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199601</creationdate><title>Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking</title><author>AN, DUEK-JUN ; HALEK, G.W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4115-bf3c316d5bff8a538309a4ccae673e422d643f1d654887353fb5f7c644a702823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cookie</topic><topic>Cooking</topic><topic>Food industries</topic><topic>Food packaging</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ink & ink industry</topic><topic>packaging</topic><topic>printing ink</topic><topic>solvent partitioning</topic><topic>Solvents</topic><topic>Water</topic><topic>water content</topic><topic>water content, solvent partitioning</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>AN, DUEK-JUN</creatorcontrib><creatorcontrib>HALEK, G.W.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>AN, DUEK-JUN</au><au>HALEK, G.W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking</atitle><jtitle>Journal of food science</jtitle><date>1996-01</date><risdate>1996</risdate><volume>61</volume><issue>1</issue><spage>185</spage><epage>187</epage><pages>185-187</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Partitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat samples generally remained unchanged but Kp of polar solvents ethyl acetate, isopropanol, and methyl ethyl ketone decreased with decreases in water. Increases in crystallinity diminished Kp values. The order of affinity could be predicted by Hildebrand solubility parameter (δ) value differences between ingredients and non‐polar solvents, but predictions for polar solvents were influenced by changes in water content.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1996.tb14755.x</doi><tpages>3</tpages></addata></record> |
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| ispartof | Journal of food science, 1996-01, Vol.61 (1), p.185-187 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194387297 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Cereal and baking product industries cookie Cooking Food industries Food packaging Food science Fundamental and applied biological sciences. Psychology Ink & ink industry packaging printing ink solvent partitioning Solvents Water water content water content, solvent partitioning |
| title | Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking |
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