Metoda obvladovanja tveganja uporabe tiskarskih barv za tiskanje površine živil : magistrsko delo

Srnjak, Mateja (author), Fink, Rok (mentor), Jevšnik, Mojca (co-mentor), Ovca, Andrej (reviewer)

Uvod: 2D tiskanje na površino živila je okrasitev živilskih površin z uporabo različnih tiskarskih metod. Ker je 2D tiskanje na površino živila zelo zahteven postopek, so trenutno v uporabi predvsem brizgalni oziroma ink-jet tiskalniki. Brizgalni tiskalnik tiska jedilno barvo neposredno na površino hrane (npr. piškotov, torte ali sladkarij). Barvila, ki se uporabljajo pri tiskanju, imajo običajno kot topilo vodo ter živilska barvila. Barvilo je sestavljeno iz jedilne barve ter iz vode, etanola, glikola in/ali glicerola, ki so topila. Namen: Namen magistrske naloge je ugotoviti, ali količina posameznega barvila na enoto izdelka presega mejno vrednost, določeno v tehnični specifikaciji barvila; in prikazati pristop, na podlagi katerega lahko proizvajalci sami obvladujejo tveganja, povezana s količino barvila v izdelku. Metode dela: Znotraj raziskovalnega dela smo s tehtanjem steklenih ploščic pred in po tiskanju z 2D živilskim tiskalnikom ugotavljali količino posameznega barvila na stekleni ploščici. Pri raziskovalnem delu smo uporabili fizikalno analizo merjenja mase z analitsko tehtnico. Rezultati: V najslabšem možnem scenariju, če bi bila celotna površina potiskana s črno barvo, bi dosegli zgolj 0,0869 g/kg oz. 1,2421 % glede na mejno vrednost. V najboljšem možnem scenariju, če bi bila celotna površina potiskana s svetlo modro barvo, pa bi dosegli zgolj 0,0041 g/kg oz. 0,0036 % glede na mejno vrednost. Pri tortah z nižjo maso bo količina barvila na enoto izdelka večja kot pri tortah z višjo maso. Posamezni odstotek barvila glede na enoto izdelka se zmanjša, če celotno površino tiskamo s kombinacijo različnih barvil. Razprava in zaključek: Uživanje torte, potiskane z 2D tiskalnikom s katerokoli izmed šestih barv, ki smo jih uporabili v raziskavi (škrlatno, svetlo škrlatno, modro, svetlo modro, rumeno, črno), ali njihovo kombinacijo, je varno in ne predstavlja tveganja za zdravje potrošnika.

• Language: Slovenian
• Keywords: magistrska dela, sanitarno inženirstvo, živilska barvila, 2D tiskalniki, zdravstvena ustreznost živil, potrošniki
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: ZF - Faculty of Health Sciences
• Place of publishing: Ljubljana
• Publisher: [M. Srnjak]
• Year: 2022
• Number of pages: 67 str.
• PID: 20.500.12556/RUL-136765
• UDC: 614
• COBISS.SI-ID: 108487427
• Publication date in RUL: 20.05.2022

Secondary language

• Language: English
• Title: Risk management method of using printing inks for printing the food surface : master thesis

Abstract

Introduction: Two-dimensional printing on food is the decoration of food surfaces by using printing methods. As food as a printing substrate is a very demanding one, typically, only inkjet printing is considered a suitable printing method. Inkjet printers prints edible ink directly onto different food surfaces such as cookies, cakes, and sweets. Inks contain water as a solvent and food colourants. Typical edible ink composition consists of water, ethanol, glycol and/or glycerol as solvents and an edible colourant. Purpose: The purpose of the master's thesis is to determine if the amount of individual food colourant per unit of the product exceeds the limit value specified in the technical specification of the individual food colourant. In the next step, we developed the principal for manufacturers so they will be able to manage the risks associated with the amount of food colourants on the food surface on their own. Methods: According to the scope of the research work we determined the amount of individual food colourant on the microscope glass slide by weighing the microscope glass slides before and after printing with a 2D food printer. In our research, we used physical analysis of mass measurement with an analytical scale. Results: In the worst-case scenario, if the entire surface were printed in black, we would have reached only 0.0869 g/kg or 1.2421% of the food colourant limit value. In the best-case scenario, if the entire surface were printed in light blue, we would have reached only 0.0041 g / kg or 0.0036% of the food colourant limit value. For cakes with a lower weight, the amount of food colourants per unit will be higher than for heavier cakes. The individual percentage of food colourant per unit is lower if the entire surface is printed with a combination of different food colourants. Discussion and conclusion: Eating a cake printed with a 2D printer with any of the six food colourants (purple, light purple, blue, light blue, yellow, black) used in research or with a combination of those is safe and does not pose risks to consumer health.

• Keywords: master's theses, sanitary engineering, food colourants, 2D printers, food safety, consumers