JP6744015B2 - Method for estimating the time when foreign matter is mixed - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for determining the mixing time of a foreign substance that has been mixed in food, based on the degree of permeation of an organic substance, which is a food component, into the foreign substance measured by an infrared absorption analysis method.

Food is taken into the body and, of course, its safety must be ensured. Therefore, in quality control of food manufacturing, for example, matters that may cause foreign matter to be mixed must be thoroughly eliminated.

In order to thoroughly implement such quality control, it is necessary to accurately grasp the actual state of foreign matter contamination.For that reason, first of all, whether the foreign matter mixed in the food was mixed in the manufacturing process or after opening the product It is important to verify whether or not the foreign matter is mixed in and when the foreign matter is mixed.

Therefore, a method for determining the time when foreign matter such as hair and plastic is mixed has been developed and studied (Non-patent documents 1 and 2), and the inventors of the present invention have incorporated into the foreign matter that has been mixed in food so far. A method has been developed and reported that analyzes the degree of penetration of inorganic compounds (for example, sodium chloride) and the like in food ingredients, and based on the results, determines the time when foreign substances are mixed (Patent Document 1).

JP, 2005-83804, A

Gen Sato, "Method for Identifying Mixed Hair" Published by Science Forum Co., Ltd., 2000 Convertec, November 2002, published by Processing Technology Research Group, "Use of phase transition from smectic type to α crystal that shows history of retort heat treatment by DSC analysis of CPP film" (Ajinomoto Co., Inc. Development Center)

The method for determining the mixing time of a foreign substance described in Patent Document 1 is a degree of penetration position (permeation status) or amount (permeation amount) of a food component such as sodium chloride into a foreign substance that has been mixed into food (that is, , The degree of permeation), but the present inventors confirm that the inorganic compound such as sodium chloride in the food ingredient immediately permeates a large amount deep inside the contaminated foreign matter, and confirms the change in the degree of permeation. It has been found that, in such a case, it may be difficult to accurately determine the time when the foreign matter is mixed in, in the case of the mixed foreign matter that has been left for several days since the product was opened.

Therefore, it is an object of the present invention to provide a new determination method capable of accurately determining the mixing time, even if the mixed foreign material is obtained after a while after opening the product.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that organic substances having a molecular weight of about 50 to 700 in food components do not immediately penetrate deep into the foreign substances mixed after opening the product, and It was found that the change could be confirmed in long span of day by infrared absorption analysis method. Then, it was found that even when a foreign substance is mixed and obtained several days after the product is opened, the mixing time can be accurately determined by using the permeation degree of the organic substance as an index.

The present invention is based on these findings and includes the following inventions.
[1] A method for determining the time when a foreign substance mixed in food is mixed, in which the degree of permeation of an organic substance having a molecular weight of 50 to 700 in the food component into the mixed foreign substance is analyzed by an infrared absorption analysis method. The method as described above, including determining the mixing time of the foreign matter based on the analysis result.
[2] When the food is a food that is heat-treated in the manufacturing process,
A part of the mixed foreign matter is heat-treated under the same conditions as the heat treatment in the manufacturing process, the degree of permeation of the organic matter into the mixed foreign matter subjected to the heat treatment and the organic matter into the mixed foreign matter of the non-heat treatment. The method of [1], which comprises analyzing and comparing the degree of penetration with an infrared absorption analysis method.
[3] When the food is a food that has not been heat-treated in the manufacturing process,
A part of the mixed foreign matter is mixed into the food for a certain period of time to perform a preservation treatment for permeating the organic matter into the mixed foreign matter, and then the degree of penetration of the organic matter into the contaminated foreign matter subjected to the preservation treatment and The method of [1], which comprises analyzing and comparing the degree of permeation of the organic substance into the mixed foreign matter that has not been subjected to a storage treatment by an infrared absorption analysis method.
[4] The method according to any one of [1] to [3], wherein the organic substance is selected from the group consisting of glucose, lactose, and lactic acid.
[5] The method according to any one of [1] to [4], wherein the mixed foreign matter is hair.

According to the present invention, it is possible to more accurately determine whether the foreign matter mixed in the food is mixed in the manufacturing process or mixed after the product is opened, and the mixing timing.

FIG. 1 is a photograph showing the degree of glucose permeation after lapse of each storage period (0 days, 1 day, 7 days) at 25° C. in hair mixed with non-heat-treated and heat-treated samples (glucose water). .. FIG. 2 shows the degree of glucose penetration in hair mixed with non-heat-treated and heat-treated samples (6%, 30%, or 60% glucose water) after each storage period (0 days, 7 days) at 25° C. It is a photograph figure which shows. Figure 3 shows the degree of permeation of lactose in hair mixed with non-heat-treated and heat-treated samples (6% or 30% lactose water) after each storage period (0 days, 7 days) at 25°C or 4°C. It is a photograph figure which shows. FIG. 4 is a photograph showing the degree of permeation of lactic acid in hair mixed with non-heat-treated and heat-treated samples (lactic acid water) after each storage period (0 days, 7 days) at 25° C. or 4° C. .. FIG. 5 is a photographic diagram showing the degree of permeation of sugar in hair mixed with a non-heat-treated sample and a heat-treated sample (orange juice) after each storage period (0 days, 7 days) at 4° C. FIG. 6 is a photograph showing the degree of permeation of sugar in hair mixed with non-heat-treated and heat-treated samples (yokan) after each storage period (0 days, 7 days) at 4° C. FIG. 7 is a photograph showing the degree of permeation of sugar in hair mixed with non-heat-treated and heat-treated samples (blueberry jam) after each storage period (0 days, 7 days) at 4° C.

TECHNICAL FIELD The present invention relates to a method for determining the mixing time of a foreign substance mixed in food.
In the present invention, the “food” means various processed foods that can be distributed in dishes such as restaurants, frozen foods, chilled foods, and room temperature. Examples of processed foods include curry, stew, soups, retort products such as sauces, curry, roux products such as stews, frozen foods, kneaded wasabi, various spice products such as mustard, mayonnaise, seasonings such as dressings. Examples include products, dairy products such as yogurt, butter, cheese and ice cream, dessert products such as jellies and puddings, confectionery products such as chocolate and cookies, and beverage products such as tea, coffee and fruit drinks. Is not limited to.

In the present invention, the "foreign substance" includes any substance that can be mixed in the food, but the substance that can penetrate the organic substance in the food component is targeted, and the organic substance in the food component such as metal does not penetrate. The substance is not included in the "foreign substance" in the present invention. Examples of the “foreign matter” in the present invention include human hair such as hair, hair such as animal hair, nails, paper, cotton products (threads, cloths), wood chips, shavings of plant raw materials, stems, roots, of animal raw materials. Examples thereof include, but are not limited to, bone fragments, threads, ropes, strings, insects, plastics and rubbers.

According to the present invention, it is possible to determine when the above-mentioned foreign matter is mixed in food, that is, whether it is in the manufacturing process of the product or after the product is opened. The permeation position (permeation state) and amount (permeation amount) of the organic substance, ie, the permeation degree can be analyzed and determined by an infrared absorption analysis method.

In the present invention, the "organic substance" in the food ingredient means one having a molecular weight of about 50 to 700. Such organic substances have a molecular weight in the range selected from 50 or more, 60 or more, 70 or more, 80 or more, or 90 or more, and 400 or less, 500 or less, 600 or less, or 700 or less, for example, 60. To 500, preferably 90 to 500, and more preferably about 90 to 400. When the food component is an inorganic compound having a small molecular weight (for example, NaCl (molecular weight 58.5)), a large amount immediately penetrates deeply into the mixed foreign matter, and the degree of penetration when carrying out the method of the present invention May not be obtained, and it may be difficult to determine the mixing time. Further, in the case of a food component having a large molecular weight (for example, dextrin (molecular weight 3000 to )), the permeation into the mixed foreign matter is slow and the permeation into the interior is slow, and the change in the permeation degree when the method of the present invention is performed In some cases, it may not be obtained, and it may be difficult to determine the mixing time.

Examples of the “organic substance” that can be used in the present invention include sugars (monosaccharides such as glucose and fructose, disaccharides such as lactose and sucrose, oligosaccharides), lactic acid, citric acid, acetic acid, and the like ( (Not limited to these), one or more can be appropriately selected and used based on the type and properties of food, the manufacturing conditions and storage conditions of the food, the type and properties of foreign matter (infrared absorption region), etc. .. In order to clearly confirm the degree of permeation of the organic matter in the foreign matter by the infrared absorption analysis method, it is preferable that the foreign matter and the organic matter have different infrared absorption regions. When the foreign matter and the infrared absorption region of the organic matter overlap, it may be difficult to determine the degree of penetration of the organic matter in the foreign matter.

The infrared absorption analysis method can be performed by using a conventionally known general method, and can be performed by irradiating an object with infrared rays and measuring the absorbed infrared absorption spectrum. In the present invention, a device such as a Fourier transform infrared spectrophotometer can be used. In the present invention, the cross-section of a foreign matter is irradiated with infrared rays, and the infrared absorption spectrum absorbed by the organic matter that has penetrated into the foreign matter is measured to determine the permeation position (permeation status) and amount (permeation) of the organic matter in the cross-section of the foreign matter. Amount) (penetration degree) can be determined.

From the surface layer of the foreign substances mixed in the food, the food component containing the organic substance penetrates. Regarding the degree of permeation, generally, the permeation of the foreign matter from the surface layer portion to the central portion is observed, and the position (permeation state) and the amount (permeation amount) of the organic matter in the cross section of the foreign matter change with the passage of time. This degree of penetration, the length of time the foreign matter was mixed in the food, and the manufacturing conditions of the food, because it correlates with storage conditions, etc., the time the foreign matter was mixed in the food based on this degree of penetration, That is, it is possible to determine the time when the foreign matter is mixed in the food.

For example, when a food product containing a foreign substance is a food product that has been heat-treated in the manufacturing process, a part of the foreign substance is heat-treated in the same food product as the food product under the same conditions as the heat treatment process in the manufacturing process. However, the penetration degree of organic matter in the cross section of a part of the foreign matter is analyzed by using the infrared absorption analysis method, and the obtained result is the penetration degree in the cross section of a part of the foreign matter not subjected to the heat treatment. Can be compared with. Regarding a specific aspect, the foreign matter mixed in the food is first cut using a cutter or a knife, and a part of the obtained foreign matter is the same as the mixed food or the mixed food. In addition to food, heat treatment (for example, sterilization treatment, fermentation treatment, etc.) is performed under the same conditions given in the manufacturing process of the food. Then, after storing a portion of the foreign matter that has been heat-treated under refrigeration to room temperature conditions, the cross section of the foreign matter is irradiated with infrared rays based on the irradiation conditions according to the organic matter to be measured, and the degree of penetration of the organic matter in the cross section is measured. To do. On the other hand, as a control, a part of the foreign matter that has not been subjected to the heat treatment is similarly stored, and then the degree of permeation of the organic matter in the cross section is similarly measured. And the measurement results obtained from both are compared.

Further, when the food product containing the foreign matter is a food product that has not been heat-treated in the manufacturing process, a part of the foreign matter is mixed again in the same food product as the food product for a certain period of time, and then the foreign matter It is possible to analyze the penetration degree of organic matter in the cross section of the part using the infrared absorption analysis method, and compare the obtained result with the penetration degree in the cross section of a part of the foreign matter not subjected to the re-mixing. it can. Regarding a specific aspect, like the food that has been heat-treated in the manufacturing process described above, the foreign matter that has been mixed into the food is first cut, and the food that has been mixed with a portion of the obtained foreign matter or mixed Add to the same food as the old food again and mix/save for a certain period (remixing/preservation processing). Then, the cross section of the foreign matter is irradiated with infrared rays based on the irradiation condition according to the organic matter to be measured, and the penetration degree of the organic matter in the cross section is measured. On the other hand, as a control, the degree of permeation of organic matter in the cross section is similarly measured for a part of the foreign matter that has not been subjected to the re-mixing/preservation treatment. And the measurement results obtained from both are compared.

Also, other comparison methods can be used in addition to processing and storing a part of the foreign matter obtained by the above-mentioned cutting process and comparing them. For example, first, various types of data based on the relationship between foreign matter and food, food manufacturing conditions, etc. are prepared in advance. For example, a foreign matter control product in which hair is mixed with a specific food and heat-treated is prepared in advance. When a foreign substance (hair) mixed in a food corresponding to a specific food is obtained, the penetration degree of the organic matter in the cross section is measured by the infrared absorption analysis method without subjecting it to the heat treatment as described above. Similarly, for the foreign matter control product, the degree of penetration of organic matter in the cross section is measured. And the measurement results obtained from both can be compared. As a result, the measurement results can be obtained more quickly and more accurately and the comparison can be performed without the need for the above-mentioned cutting and heating processes. For foods that have not been heat-treated in the manufacturing process, by preparing in advance a foreign matter control product that has been mixed and stored again, it is possible to measure and compare the degree of penetration of each by the same method as above. it can.

In the above method, when measuring the degree of permeation of food components, it is preferable to set the same measurement conditions such as the size of foreign matter and the measurement portion so that the measurement result is not significantly affected.

The measurement results can be compared with each other by observing the distribution of signal intensities (shades) displayed by visualizing the infrared absorption spectrum absorbed by the permeated organic matter in the cross section of the foreign matter, the presence or absence of the signal portion, and the like. The distribution of signal intensity (shading), the presence/absence of the signal portion, etc. are confirmed using an imaging image represented by the ratio of the signal derived from an organic substance and the signal derived from a foreign substance, as described in detail in the Examples below. be able to.

In this case, in the food that has been heat-treated in the manufacturing process, a part of the foreign matter that has been subjected to the heat treatment and a part of the foreign matter that has not been subjected to the heat treatment as a control or a foreign matter control product are compared, When the two have almost the same distribution of signal intensity (shading) and the presence/absence of the signal portion, it can be determined that the foreign substances that were mixed in the food are likely mixed in the food manufacturing process. .. In the case of food that has not been heat-treated in the manufacturing process, a part of the foreign matter that has been subjected to the above-mentioned re-mixing/preservation treatment and a part of the foreign matter that has not been subjected to the re-mixing/preservation treatment as a control, or When compared with the foreign matter control product, if both have almost the same distribution of signal intensity (shading), the presence or absence of the signal part, etc., the foreign matter that was mixed in the food may have been mixed in the food manufacturing process. Can be judged to be high.

On the other hand, as compared with a part of the above-mentioned heat-treated foreign matter, a part of the foreign matter not subjected to the heat treatment as a control or a case where the signal intensity of the foreign matter control product is weak or there is almost no signal intensity Can determine that the foreign matter was mixed in after opening the product. In addition, compared to the above-mentioned part of the foreign matter that has been subjected to the re-mixing/preservation process, the signal intensity of the part of the foreign substance that has not been subjected to the re-mixing/preservation process as a control or the signal intensity of the foreign substance control product is weak or If there is almost no such a thing, it can be judged that the foreign matter was mixed in after opening the product.

Alternatively, the comparison of the measurement results can be performed based on the presence or difference of the detected value of the organic matter that has penetrated into the foreign matter in the chart displayed by a device such as a Fourier transform infrared spectrophotometer.

In this case, in foods that have been heat-treated in the manufacturing process, some of the foreign substances that have been subjected to the above-mentioned heat treatment are detected as some of the foreign substances that have not been subjected to heat treatment as a control or foreign substance control products. If it is larger than the value, it can be judged that there is a high possibility that the foreign matter is mixed in after opening the product.On the other hand, if the detected value is almost the same and the difference is small, the foreign matter is mixed in the food manufacturing process. It can be judged that it is highly possible that In addition, in foods that have not been heat-treated in the manufacturing process, some of the foreign substances that have been subjected to the above-mentioned re-mixing and storage treatment are more If it is larger than the detection value of the part or foreign matter control product, it can be judged that there is a high possibility that the foreign matter was mixed in after opening the product. It can be judged that there is a high possibility that the oil was mixed in the food manufacturing process.

When foreign matter is mixed in the food manufacturing process, even if a part of the foreign matter is heat-treated in the method of the present invention, no significant change is observed in the degree of permeation of organic matter into the foreign matter.
Hereinafter, the present invention will be described in more detail with reference to examples.

I. Test In the following tests, infrared spectroscopic analysis was performed using FT/IR-6600 and IRT-7200 (manufactured by JASCO Corporation).
Regarding the analysis result of the infrared spectroscopic analysis, the figure shows a cross section perpendicular to the long axis direction of the hair in each sample. Each figure is derived from the signal in the vicinity of 1074cm ^-1, which derived from the sugar backbone (1050~1115cm ^-1), or the signal and the hair proteins around 1046cm ^-1, which derived from lactic acid (1000~1260cm ^-1) 1650cm ^-1 is an imaging image expressed as a ratio with a signal in the vicinity of ^-1, showing that the closer to red, the higher the signal intensity derived from the target organic substance (sugar (glucose, lactose, etc.) or lactic acid), and more Indicates the presence of organic matter.

1. Glucose water (1)
Hair was cut with a knife and mixed into 60% glucose water to prepare samples.
Next, the non-heat-treated sample was stored at 25° C. for a predetermined time. On the other hand, the heat-treated sample was heat-treated at 100° C. for 10 minutes and then stored at 25° C. for a predetermined time.
After storage, the hair was taken out from each sample, and the degree of penetration of glucose into each hair was analyzed by infrared spectroscopy.
The analysis result is shown in FIG.
In the non-heat-treated sample, the permeation of glucose from the surface layer of the hair to the central portion was confirmed, and the longer the storage period, the more the degree of permeation into the surface layer and the central portion increased.
Further, in the heat-treated sample, unlike the non-heat-treated sample, permeation into the central part was already confirmed on day 0 of storage, and a significant difference was observed between the two after storage.

2. Glucose water (2)
The hair was cut with a knife and mixed with 6%, 30% or 60% glucose water to prepare a sample.
Next, the non-heat-treated sample was stored at 25° C. for a predetermined time. On the other hand, the heat-treated sample was heat-treated at 80° C. for 10 minutes or 121° C. for 30 minutes, and then stored at 25° C. for a predetermined time.
After storage, the hair was taken out from each sample, and the degree of penetration of glucose into each hair was analyzed by infrared spectroscopy.
The analysis results are shown in FIG.
In each sample, permeation of glucose from the surface layer of the hair to the central portion was confirmed depending on the conditions, and the degree of permeation into the surface layer and the central portion increased as the storage period became longer.
Moreover, the higher the glucose concentration in the sample, the greater the degree of permeation into the surface layer and the central portion.
Furthermore, in all the samples, the degree of glucose permeation in the heat-treated sample was higher than that in the non-heat-treated sample, and a remarkable difference was observed between the two.

3. Lactose water hair was cut with a knife and mixed with 6% or 30% lactose water to prepare samples.
Then, the non-heat-treated sample was stored at 25° C. or 4° C. for a predetermined time.
On the other hand, the heat-treated sample was subjected to heat treatment at 40° C. for 18 hours and then stored at 25° C. or 4° C. for a predetermined time.
After storage, the hair was taken out from each sample and the extent of lactose penetration into each hair was analyzed by infrared spectroscopy.
The analysis result is shown in FIG.
In each sample, lactose permeation from the surface layer of the hair to the central portion was confirmed depending on the conditions, and the longer the storage period, the greater the degree of permeation into the surface layer and the central portion.
Moreover, the higher the lactose concentration in the sample, the greater the degree of penetration into the surface layer and the central portion.
In addition, both when stored at 4° C. and when stored at 25° C., the degree of permeation of lactose in the heat-treated sample was higher than that in the non-heat-treated sample, and both were remarkable in the sample after storage. A difference was noticed.

4. Lactic acid water hair was cut with a knife and mixed with 6% lactic acid water to prepare a sample.
Then, the non-heat-treated sample was stored at 25° C. or 4° C. for a predetermined time.
On the other hand, the heat-treated sample was subjected to heat treatment at 40° C. for 18 hours and then stored at 25° C. or 4° C. for a predetermined time.
After storage, the hair was taken out from each sample, and the degree of permeation of lactic acid into each hair was analyzed by infrared spectroscopy.
The analysis result is shown in FIG.
In each sample, permeation of lactic acid from the surface layer of the hair to the central portion was confirmed depending on the conditions, and the longer the storage period, the greater the degree of permeation into the surface layer and the central portion.
In addition, a significant difference in the degree of permeation between the non-heat-treated sample and the heat-treated sample was observed, and both when stored at 4° C. and at 25° C., compared with the non-heat-treated sample, The degree of permeation of lactic acid in the heat-treated sample was large, and a difference was observed between the two after storage.

5. Orange juice hair was cut with a knife and mixed with orange juice to prepare samples.
Then, the non-heat-treated sample was stored at 4° C. for a predetermined time.
On the other hand, the heat-treated sample was heat-treated at 65° C. for 10 minutes and then stored at 4° C. for a predetermined time.
After storage, the hair was taken out from each sample, and the degree of permeation of sugar into each hair was analyzed by infrared spectroscopy.
The analysis result is shown in FIG.
In the heat-treated sample, unlike the non-heat-treated sample, permeation into the central portion was already confirmed on day 0 of storage, and no significant difference was observed in the degree of permeation on day 7 of storage.
Further, the degree of permeation of sugar in the heat-treated sample was larger than that in the non-heat-treated sample, and a remarkable difference was observed between the two.

6. Yokan hair was cut with a knife and mixed into yokan to prepare a sample.
Then, the non-heat-treated sample was stored at 4° C. for a predetermined time.
On the other hand, the heat-treated sample was heat-treated at 100° C. for 10 minutes and then stored at 4° C. for a predetermined time.
After storage, the hair was taken out from each sample, and the degree of permeation of sugar into each hair was analyzed by infrared spectroscopy.
The analysis result is shown in FIG.
In each of the samples, permeation of sugar from the surface layer of the hair to the central portion was confirmed over time, and the degree of permeation into the surface layer and the central portion increased as the storage period became longer.
Further, the degree of permeation of sugar in the heat-treated sample was larger than that in the non-heat-treated sample, and a remarkable difference was observed between the two.

7. Blueberry jam hair was cut with a knife, and each was mixed with blueberry jam to prepare a sample.
Then, the non-heat-treated sample was stored at 4° C. for a predetermined time.
On the other hand, the heat-treated sample was heat-treated at 90° C. for 10 minutes and then stored at 4° C. for a predetermined time.
After storage, the hair was taken out from each sample, and the degree of penetration of sugar into each hair was analyzed by infrared spectroscopy.
The analysis result is shown in FIG. 7.
In each sample, permeation of sugar from the surface layer of the hair to the central portion was confirmed, and the degree of permeation into the central portion increased as the storage period became longer.
In addition, the degree of permeation of sugar in the heat-treated sample was higher than that in the non-heat-treated sample, and a significant difference was observed between the two in each storage period.

II. Results From the above results, it was confirmed by infrared spectroscopy that the degree of permeation of organic substances such as glucose and lactose such as sugar and lactic acid into hair mixed in the sample changes with time over a long span of day. ..

In addition, it was confirmed that the degree of permeation of the organic substance into the hair in the sample subjected to the heat treatment and the degree of permeation into the hair in the sample not subjected to the heat treatment were significantly different. It shows that it is possible to determine whether or not the hair that has been mixed in has a history of being subjected to heat treatment, that is, whether or not the hair is mixed before the heat treatment in the manufacturing process of the sample (food). ..

Claims (3)

A method for determining the mixing time of a foreign substance that has been mixed in food, by measuring the degree of penetration of organic substances (excluding oils and fats) having a molecular weight of 50 to 700 in the food component into the mixed foreign substance by an infrared absorption analysis method. Permeation into the contaminant, visualized and displayed infrared absorption spectrum absorbed by the organic matter in the food component, the distribution of the signal intensity of the cross section of the contaminant, or by observing the presence or absence of the signal portion Including analyzing and determining the time of entry of foreign matter based on the analysis result,
The organic matter is selected from the group consisting of glucose, lactose, and lactic acid,
The above method, wherein the mixed foreign matter is hair . When the food is a food that has been heat-treated in the manufacturing process,
A part of the mixed foreign matter is heat-treated under the same conditions as the heat treatment in the manufacturing process, the degree of permeation of the organic matter into the mixed foreign matter subjected to the heat treatment and the organic matter into the mixed foreign matter of the non-heat treatment. The method according to claim 1, comprising analyzing and comparing the degree of penetration with an infrared absorption analysis method. When the food is a food that has not been heat-treated in the manufacturing process,
A part of the mixed foreign matter is mixed into the food for a certain period of time to perform a preservation treatment for permeating the organic matter into the mixed foreign matter, and then the degree of penetration of the organic matter into the contaminated foreign matter subjected to the preservation treatment and The method according to claim 1, further comprising analyzing by an infrared absorption analysis method and comparing the degree of permeation of the organic substance into the contaminants that have not been stored.

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