Scalping from a Paste into a Series of Polyolefins

Comparison of sorption in orange flavor components by packaging films using the headspace technique

“…The results presented in Tables II and III show that percent crystallinity is not the reason for the PET film having very little capacity to sorb flavor compounds. This is in agreement with a conclusion made by Brant et al (1991).…”

“…Salame (1988) used Permachore values, which are related to cohesive energy density and free volume, to predict flavor loss by permeation. Brant et al (1991) reported that the equilibrium sorption is not proportional to percent amorphous polymers. The attraction of citrus flavor in an aqueous solution to polymers has been attributed to the difference in cohesive energy density (Halek and Luttmann, 1991).…”

Effect of amyl acetate sorption on mechanical and thermal properties of polypropylene packaging

“…Several factors such as chemical and physical structure of food or packaging influence the degree of sorption into polymers. [12][13][14][15][16] In a further study, 17 we have studied the sorption of different esters into PP packaging films using the Fourier transform infrared spectroscopy (FTIR) among different existing experimental techniques. [18][19][20][21][22][23][24] The results of this study indicate that diffusion coefficients decrease with an increase in the size of esters.…”

Application of regular solution theory in predicting equilibrium sorption of flavor compounds by packaging polymers

“…Several investigators have shown that the sorption of flavor compounds by packaging material is strongly affected by the type of flavor compounds and polymer materials (Kwapong and Hotchkiss, 1987;Imai et al, 1990;Brant et al, 1991;Paik and Kail, 1992). However, only a few studies on the factors affecting the sorption behavior of flavor compounds and polymer packaging materials were found in the literature.…”