Microwave popcorn

Annatto provides color in cheese, butter, margarine, and microwave popcorn. It is often used as a substitute for the expensive herb saffron. It also has antioxidant properties. 

FIGURE 3.1 Sentinel microwave popcorn plant with holding tanks in the mezzanine above microwave popcorn packaging line. 

In 2002, 14 cases of flavoring-related BO among microwave popcorn workers and flavor-manufacturing workers were reported (CDC, 2002 Kreiss et ah, 2002a Lockey et ah, 2002 Parmet and von Essen, 2002). The NIOSH Alert on flavoring-related lung disease was disseminated in 2004 to flavor and food manufacturers and regional OSHA offices (CDC, 2004). 

Centers for Disease Control and Prevention (CDC) (2002). Fixed obstructive lung disease in workers at a microwave popcorn factory—Missouri, 2000-2002. MMWR. Morb. Mortal. Wkly. Rep. 51,345-347. 

Harris, G. (2007). Doctor links a man s illness to a microwave popcorn habit. N.Y. Times. September 5,2007. 

Kanwal, R., Kullman, G., Piacitelli, C., Boylstein, R., Sahakian, N., Martin, S., Fedan, K., and Kreiss, K. (2006). Evaluation of flavorings-related lung disease risk at six microwave popcorn plants. /. Occup. Environ. Med. 48, 149-157. 

Packaged food containers are sometimes coated with PFCs (perfluorochemicals, the same stuff that s in Teflon) to prevent leaking. If you buy these, take the food out of the box and place it in glass or ceramic jars. Microwave popcorn often comes in PFC-coated bags. Stick to good old-fashioned do-it-yourself popcorn instead. 

Equation 8.4) 1/ — = constant T You probably have some familiarity with this law. Perhaps you have observed a balloon expanding on a hot day or a bag of microwave popcorn swelling as the contents begin to heat up. 

Thermal burns are less common than chemical burns. The cornea may be exposed to thermal burns from a variety of sources.The nature of the resultant injury is determined by the form and temperature of the causative agent. Open flame burns are the most common cause of severe thermal burns. Other causes of thermal burns include hot objects or Uquid, such as molten metal or glass that continues to radiate heat while in contact with the eye boiling fluids firecracker particles Ut match heads curling irons and steam from boiling water or after the preparation of microwave popcorn. 

Relating Cause and Effect A chemistry student decided to weigh a bag of microwave popcorn before and after popping it. Following the directions on the bag, she opened it immediately after microwaving it to let the steam escape and then weighed it. She noticed that the mass of the unpopped popcorn was 0.5 g more than the mass of the popped popcorn. Was matter destroyed when the popcorn popped Explain your answer. 

In this context, another polymeric material that has (and is) been used in packaging should also be cited. This material is the paper , which is made of natural polymer (not a plastic) cellulose, which is an inert chemical. Although paper is inert, it is still claimed that the coating on the paper used to give grease resistance to microwave popcorn bags, fast food and candy wrappers, as well as in pizza box liners, can leach out certain toxic chemicals to the food in contact with it. When ingested (with the food), these chemicals are shown to break down into perfluoro-octanic acid, a chemical that an EPA expert... 

When PFC-coated paper and board is in direct contact with food, PEOA and other PFCs can migrate to the food, and packaging becomes a direct source of human exposure. Migration of PFOA from packaging paper into popcorn resulted in mg/kg levels in microwave-produced popcorn, and PFCA was also found in the gas phase of microwaved popcorn [62-64], Also the presence of di-substituted thioether phosphate surfactants (S-diPAPs) was observed in several microwave popcorn migrates but their quantitation was impossible, due to the lack of di-PAPS standard (manufactured by Ciba under the name Lodyne P208E) [32]. 

Sinclair, E., Kim, S. K., Akinleye, H. B., and Kannan, K. 2007. Quantitation of gas-phase perfluoroalkyl surfactants and fluorotelomer alcohols released from nonstick cookware and microwave popcorn bags. Environ. Sci. Technol. 41 1180-1185. 

What s the secret to getting all those kernels in a bag of microwave popcorn to pop Food scientists have looked at all sorts of things to improve the poppabil-ity of popcorn. In every kernel of popcorn there is starch and a little moisture. As the kernel heats up, the water vaporizes and the pressure builds up in the kernel. Finally, the kernel bursts and the starch expands into the white foam of popped com. 

This result were in contrast to the results of a more recent smdy of Sinclair et al. [16], where gas-phase release of PFOA, 6 2 FTOH and 8 2 FTOH was measured from heating non-stick frying pans and microwave popcorn bags. Gas-phase PFOA was measured in all four non-stick fi ying pan brands. PFOA was reported to vaporize at 189°C and decompose at temperatures higher than 234°C. 

Draw a chemical structure for diacetyl (2,3-butanedione), a diketone (see Table 1.6) with the C4H6O2 chemical formula. Diacetyl is used as a flavoring for microwave popcorn, but has been under scrutiny of late as a possible causative agent for bronchiolitis obliterans, often referred to as popcorn lung disease. 

The compound above is an artificial flavor added to microwave popcorn and movie-theater popcorn to simulate the butter flavor. Interestingly, this very same compound is also known to contribute to body odor. Name the following compounds ... 

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