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Details van artikel 4 van 8 gevonden artikelen
| Titel: |
European Community controls for high temperature testing of food contact materials |
| Auteur: |
Rossi, Luigi |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 10 (1993) nr. 6 pagina's 615-620 |
| Jaar: |
1993-11 |
| Inhoud: |
High temperature testing above 121°C is currently in accordance with national legislation, although amended Council Directive 82/71 I/EEC will include a framework of temperatures and times, the most stringent of which will require 2 h testing of materials and articles at 175°C with olive oil. The background debate that preceded the establishment of this proposed framework is described, as well as the difficulties that were encountered over agreeing the appropriate testing for microwave susceptors. The further work that will be required for implementation (and will need to be undertaken by groups such as CEN) is outlined as are areas such as testing above 175°C that may require consideration for future EC control. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 4 van 8 gevonden artikelen
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