Abstract
A model experiment was performed to study the behavior of pesticides in foods during cooking treatments, by means of introducing a sample piece of filter paper in stead of food, and it was carried out with 14 pesticides. Most of pesticides used showed little decrease in remainings by washing with or without detergent and the difference between the washing treatments was not distinguishable. Heating in water (boiling) and in oil (frying) reduced the pesticide remainings in the sample due to decomposition and migration into the solvents. During soaking, a certain amount of pesticide was released into the solvents. Residual amounts of pesticides after heating in air (baking) varied from one to another. Behavior of pesticides during cooking treatments was found to be associated with physicochemical properties of individual pesticides, such as molecular weight, boiling point and solubility in water or oil.
