Q.56
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
According to the Bureau of Indian Standards (IS: 9845, 2016R), what is the maximum permissible limit of global migration from food contact materials for packaging applications?
भारतीय मानक ब्यूरो (IS: 9845, 2016R) के अनुसार, पैकेजिंग अनुप्रयोगों के लिए खाद्य संपर्क सामग्री से वैश्विक प्रवासन (global migration) की अधिकतम अनुमेय सीमा क्या है?

Overall (global) migration limits under BIS and FSSAI:

  • According to IS: 9845 (Determination of overall migration of constituents of plastics materials and articles intended to come into contact with foodstuffs) and FSSAI (Packaging) Regulations, the maximum permissible overall migration limit is $10\text{ mg/dm}^2$ on a surface area basis (or $60\text{ mg/kg}$ of food simulant on a volume/mass basis).
  • $60\text{ mg/dm}^2$ represents a confusion with the volumetric limit ($60\text{ mg/kg}$).
  • $75\text{ mg/dm}^2$ is incorrect.
  • $42\text{ mg/dm}^2$ is incorrect.
Therefore, option 1 ($10\text{ mg/dm}^2$) is the correct answer.

खाद्य संपर्क सामग्री हेतु वैश्विक प्रवासन (Global migration) मानक:

  • भारतीय मानक ब्यूरो (IS: 9845) और FSSAI (पैकेजिंग) नियमों के अनुसार, प्लास्टिक खाद्य संपर्क सामग्रियों से समग्र प्रवासन (overall migration) की अधिकतम कानूनी सीमा सतह क्षेत्रफल के आधार पर $10\text{ mg/dm}^2$ है (या मात्रा के आधार पर $60\text{ mg/kg}$)।
  • $60\text{ mg/dm}^2$ गलत इकाई है ($60\text{ mg/kg}$ होता है)।
  • $75\text{ mg/dm}^2$ गलत है।
  • $42\text{ mg/dm}^2$ गलत है।
अतः विकल्प 1 सही उत्तर है।
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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation सक्रिय Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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