ADSORPTION OF P-DICHLOROBENZENE BY FOODS AND RESIDUE AFTER COOKING

P-Dichlorobenzene (p-DCB) was reported as the causal substance of a mo th repellent-like unusual odor. In order to clarify the factors releva nt to adsorption of p-DCB by foods, we studied the effects of packagin g material and components of foods. Effects of cooking on residual amo unts of p-DCB was also studied. The following results were obtained. 1 . Non stretched polypropylene-polyethylene terephthalate laminated fil m prevented most of the permeation of p-DCB. 2. Lipid-rich foods adsor bed a larger quantity of p-DCB. In other words, the amounts of fat and lipid affected the adsorption of p-DCB by foods. The amount of p-DCB adsorbed was proportional to the surface area of foods. 3. Boiling for a long time was not effective for reduction of p-DCB in noodles and b eans. More than 60% of p-DCB remained after cooking.