| Autor: |
ZOU Xiaona, CHEN Junqi, LIANG Weifeng, LI Dan, YAO Haocheng, LIU Bin, CHEN Jie, CHEN Caixia |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Zhongguo shipin weisheng zazhi, Vol 36, Iss 1, Pp 21-25 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1004-8456 |
| DOI: |
10.13590/j.cjfh.2024.01.004 |
| Popis: |
ObjectiveTo study test time and temperature of specific migration tests for hot drink cup through a questionnaire and a laboratory real temperature measurement method.MethodsThe consumption habits of consumers were investigated by means of questionnaires， the estimated time of contact with food during the general actual use of the hot drink cup was obtained， and the migration time required for the specific migration quantity test of the hot drink cup was obtained. Using real food to reproduce the actual use of the hot drink cup in a simulated consumption environment， and using an automatic temperature recorder to record the temperature changes during the test， the migration temperature required for the specific migration test of the hot drink cup was obtained.ResultsAccording to the survey results of consumers’ consumption habits in a restaurant， most consumers， in the process of eating in the restaurant， had an actual contact time with a hot drink cup of 1 h. According to the temperature measurement results during the actual use of the hot drink cup， its average temperature in different conditions within 1 h was 60 ℃-66 ℃.ConclusionAccording to a questionnaire and measured temperatures， it is recommended that a specific migration test condition of 70 ℃ for 1 h is selected. This study on specified migration conditions， including duration and temperature， was conducted through investigation and measurements and can be used as a reference to relevant testing institutions and laboratories when testing dine-in hot drink cups. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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