[Gas-liquid chromatographic method of studying the migration into cheese of the volatile components of coatings based on aqueous polymer dispersions].
The Moscow Technological Institute of meat packing and dairy industries has developed in cooperation with a number of branch institutes a technology for obtaining coatings based on aqueous dispersions of BXBD-65 (a copolymer of vinyl and vinylidenchloride) but butyl rubber which posses physico-chemical properties required to ensure biochemical processes attending maturing of the cheese. Gas-liquid chromatography showed that the diffusion of the solvent remnants occurs only in the layer of the cheese in immediate contact with its coating and in amounts below the permissible concentration. At the same time, it was found that vinylchloride was absent both in the coating and in the cheese enclosed in the coating.
D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D020724:Elastomers; D005504:Food Analysis / Q000379:methods; D005519:Food Preservation; D011108:Polymers / Q000032:analysis*; D011145:Polyvinyls; D014835:Volatilization
D020724:Elastomers; D011108:Polymers; D011145:Polyvinyls; C017098:butyl rubber; C015498:Saran
Issledovanie metodom gazozhidkostnoĭ khromatografii migratsii v syr letuchikh komponentov pokrytiĭ na osnove vodnykh dispersiĭ polimerov.