Cyclohexylamine residue in vegetables blanched with primary stem

The corrosion inhibitor cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green pepp...

Full description

Saved in:
Bibliographic Details
Published inJournal of food safety Vol. 12; no. 2
Main Authors Bache, C.A. (Cornell University, Ithaca, NY), Lisk, D.J, Stoewsand, G.S
Format Journal Article
LanguageEnglish
Published 1992
Subjects
ALIMENTOS
BLANCHIMENT
BLANQUEO
CONTAMINACION
CONTAMINANTES
CONTAMINATION
ENDUIT PROTECTEUR
HORTALIZAS
LEGUME
POLLUANT
PRODUIT ALIMENTAIRE
RESIDU
RESIDUOS
REVESTIMIENTO DE PROTECCION
VAPEUR D'EAU
VAPOR DE AGUA
Online AccessGet more information

Cover

More Information
Summary:The corrosion inhibitor cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green peppers were blanched with steam containing CHA. A gas chromatographic method was developed and used to show the presence of appreciable residues of CHA remaining in the post-blanched vegetables. The widespread replacement of primary steam generators with secondary systems for food blanching largely eliminates possible hazards to consumers. The known toxicologic properties of CHA are reviewed and the need for additional studies of possible food contamination or direct human exposure by other commonly used steam additives is emphasized
Bibliography:9305213
Q02
Q03
ISSN:0149-6085
1745-4565