Selection of appropriate temperature and time conditions for takeout containers using the specific migration test

Abstract

ObjectiveTo discover the appropriate temperature and time conditions for takeout containers using the specific migration test.MethodsThe time from ordering food to food delivery and finally food consumption was acquired from consumers through field surveys. Thereafter， the duration of the testing condition was assessed using the acquired data. Real foods were used to simulate the actual use of takeout containers， and temperature changes were recorded using an automatic recorder.ResultsBased on information from the field survey， the 2 h of food contact in takeout containers was simulated. The temperature recordings revealed that the average temperature in takeout containers ranged from 71-79 ℃.ConclusionTo analyze the specific migration volume of takeout containers， a specific migration test temperature of 100 ℃ or reflux temperature （95% ethanol） can be employed for 2 h.

Keywords

• migration test
• temperature
• time
• takeout container