Packaging tortilla

When applying the conventional food contact ratio the worst-case migration potential did not exceed the SML for any of the substances derived from plastics nor did the calculated worst-case exposure exceed the ADI/TDI or other exposure restriction value in any products. However, when the actual food contact ratio was applied the ADI/TDI or other exposure restriction value of several substances could theoretically be exceeded. The worst-case calculations assume that intimate contact is made with the entire surface of the packaging. This is not the case for the majority of snack foods that are solids or semi-solids and so the actual area of contact made will be less than the total area available for contact (e.g. crisps). The levels of those migrants (diisobutyl phthalate, dicyclohexyl phthalate, dibutyl sebacate, diphenyl 2-ethylhexyl phosphate and 2-ethyl-1-hexanol) that had the potential to exceed the assigned restrictions, assuming 100% migration, were determined in foods. Of the five substances tested for, only one, dicyclohexyl phthalate, was detected in one of the foodstuffs (tortilla corn chips), at a concentration of 0.60 ppm. 

This is an important consideration for designing the fryer. For example, tortilla chips show some increase in specific volume after frying. However, the pellets expand tremendously in volume during frying. The internal design of the fryer must accommodate for this increase in volume. Product bulk density also impacts the size of packaging. 

Last September, I moved away from the United States-Mexico border for the first time. Friends were sure I d miss the visible evidence of Mexico s proximity found in cities like my native El Paso, Texas. Friends smiled that I d soon be back for good Mexican food, for the delicate taste and smell of fresh cilantro, for fresh, soft tortillas. There was joking about the care packages that would be flying to the Midwest. 

Potato chips are fried to a final moisture level of 3% or less, which accounts to an of about 0.2. Tortilla chips, corn chips, and other snacks have a final moisture content of <3%. From a study on potato chips a moisture content of 3.57% was the point at which a taste panel rejected the chips because of their texture deterioration [39]. Moisture absorption and the consequent deteriorative changes can be prevented by the use of packaging materials with appropriate moisture barrier properties. In this case the shelf life of the products can be extended to several months. If the packaging material is not transmitted by light and if the air inside the packaging is replaced by an inert gas, e.g., nitrogen, a considerably longer shelf life can be obtained. 

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