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What is POH Migration in Ready-to-Eat Soups about?

This study investigates the migration of polyolefin oligomeric hydrocarbons (POH) from polypropylene (PP) containers into ready-to-eat vegetable soups during refrigeration and microwave heating. The research found that microwave heating can increase POH levels in soups, with migration rates varying from 0.1 to 6.2 mg/kg, influenced by factors such as fat content and heating duration. The study utilized advanced analytical techniques, including on-line HPLC-GC, to assess POH levels in various soup samples an

Author

Aishhwarya Nagalapur

Language

EN