Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants
作者:
Jesus Simal-Gandara,
Miguel Sarria-Vidal,
Rinus Rijk,
期刊:
Food Additives & Contaminants
(Taylor Available online 2000)
卷期:
Volume 17,
issue 9
页码: 815-819
ISSN:0265-203X
年代: 2000
DOI:10.1080/026520300415372
出版商: Taylor & Francis Group
关键词: Functional Barrier Recycled Food Packaging Non-AUTHORIZED Substances In Food Packaging Food And Packaging Interactions
数据来源: Taylor
摘要:
Experiments were performed to characterize the kinetics of the permeation of di? erent medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25μm-thick orientated polypropylene—OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.
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