| Title: | Emissions from cooking microwave popcorn |
| Author(s): | Rosati JA; Krebs KA; Liu X; |
| Address: | "U.S. Environmental Protection Agency, National Risk Management Research Laboratory, RTP, NC 27711, USA. rosati.jacky@epa.gov" |
| DOI: | 10.1080/10408390701638951 |
| ISSN/ISBN: | 1040-8398 (Print) 1040-8398 (Linking) |
| Abstract: | "This study characterized chemicals released into a chamber in the process of cooking microwave popcorn. Seventeen types of microwave popcorn from eight different brands were studied. The work proceeded in two phases: phase one investigated chemicals emitted during popping and opening, phase two investigated chemicals emitted at discrete intervals from 0-40 minutes post-pop opening. The research was performed using a microwave oven enclosed in a chamber with ports for air sampling of particulate matter (PM) and volatile organic compounds (VOCs). VOCs in the air samples were identified and quantified using gas chromatography/mass spectrometry (GC/MS). PM was characterized using both an aerodynamic particle sizer (APS) and a scanning mobility particle sizer (SMPS) to cover a full range of emitted sizes. The compounds measured during popping and opening included butter flavoring components such as diacetyl, butyric acid, acetoin, propylene glycol, 2-nonanone, and triacetin and bag components such as p-xylene and perfluorinated alcohol 8:2 telomer. The greatest chemical quantity is emitted when the bag is opened post-popping; more than 80% of the total chemical emissions occur at this time" |
| Keywords: | Air Pollutants/analysis Butter Diacetyl/analysis Flavoring Agents/chemistry Fluorine Compounds/analysis Food Packaging Gas Chromatography-Mass Spectrometry *Hot Temperature *Microwaves Quality Control Time Factors Volatilization *Zea mays; |
| Notes: | "MedlineRosati, Jacky A Krebs, Kenneth A Liu, Xiaoyu eng Research Support, U.S. Gov't, Non-P.H.S. 2007/11/08 Crit Rev Food Sci Nutr. 2007; 47(8):701-9. doi: 10.1080/10408390701638951" |
