Simple, Accurate Method for Evaluating the Amount of Fat and Protein Residue on a Food Contact Surface1,2
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The objective of this research was to evaluate a method for quantitatively removing pork fat and blood plasma from different food contact surfaces - glass, stainless steel, plastic and food grade belting. Two studies were conducted. In the first study, a mass balance procedure was used to determine whether the developed method could remove virtually all the fat or protein placed on stainless steel and glass. In the second study, a gravimetric method was used to verify that the amount of fat on test strips could be harvested and quantified as residue. A recovery rate of from 98% or 100% was achieved for the different types of food contact surfaces.
2014 ◽
Vol 11
(1)
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pp. 804-814
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2018 ◽
Vol 81
(4)
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pp. 582-592
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2002 ◽
Vol 65
(6)
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pp. 999-1004
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2017 ◽
Vol 81
(1)
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pp. 37-42
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2015 ◽
Vol 82
(1)
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pp. 116-123
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2012 ◽
Vol 78
(9)
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pp. 3037-3044
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2012 ◽
Vol 75
(6)
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pp. 1077-1082
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