Application of the Solubility Parameter in Estimating the Sorption Behavior of Flavor into Packaging Film

Toshiro Matsui, Kazufumi Nagashima, Masaomi Fukamachi, Mitsuya Shimoda, Yutaka Osajima

研究成果: ジャーナルへの寄稿学術誌査読

29 被引用数 (Scopus)

抄録

In order to estimate the sorption behaviors of flavors into film packaging, a two-dimensional approach based on the affinity of flavor for film was performed. When the solubility parameter (SP) value is divided into polar and nonpolar components, the affinity can be represented as a two-dimensional distance (δc) between two SP values of film and flavor. On the basis of this δc concept, the sorptions of flavors into MDPE and EVOH films in the aqueous phase were proved to depend on the δc value; the logarithms of the solubility coefficient decreased linearly with an increase in δc value, i.e., about one-sixth decrease for one δc value. In addition, a large negative slope of the line indicated that the sorption was remarkably influenced by affinity (δc).

本文言語英語
ページ(範囲)1902-1905
ページ数4
ジャーナルJournal of Agricultural and Food Chemistry
40
10
DOI
出版ステータス出版済み - 10月 1 1992

!!!All Science Journal Classification (ASJC) codes

  • 化学一般
  • 農業および生物科学一般

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