Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into Polypropylene
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 355–358, March 1997
How to Cite
JOHANSSON, F. and LEUFVÉN, A. (1997), Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into Polypropylene. Journal of Food Science, 62: 355–358. doi: 10.1111/j.1365-2621.1997.tb04000.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/18/96; revised 8/19/96; accepted 8/28/96.
- packaging materials;
The sorption of hexyl acetate and ethyl butyrate into polypropylene from vapors and 40% ethanol solution was studied. The effect of concentration and interactions with co-sorbants was investigated. The vapors were sorbed in amounts that were related to feed concentrations, without any interactive effects of co-sorbants, in the concentration range (i.e. 0.12–3.4 μg/mL) and the mixtures investigated. Compounds from a dissolved mixture, on the other hand, were generally sorbed in smaller amounts than from a single compound solution. Hexyl acetate was sorbed in larger amounts from a mixture of five compounds at high concentration (i.e. 1000 μg/mL each) than when it was the sole solute.