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Cross-linking treatment of EVA film to improve flavor preservation

FUKAMACHI, M ; MATSUI, T ; SHIMODA, M ; OSAJIMA, Y

Journal of agricultural and food chemistry, 1994-01, Vol.42 (9), p.1989-1992 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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Título:
Cross-linking treatment of EVA film to improve flavor preservation
Autor: FUKAMACHI, M ; MATSUI, T ; SHIMODA, M ; OSAJIMA, Y
Assuntos: alimentos ; aroma ; Biological and medical sciences ; chemical reactions ; conditionnement ; empaquetado ; film plastique ; flaveur ; flavour ; Food industries ; foods ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; packaging ; pelicula plastica ; plastic film ; polietileno ; polyethylene ; produit alimentaire ; reacciones quimicas ; reaction chimique ; sorcion ; sorption
É parte de: Journal of agricultural and food chemistry, 1994-01, Vol.42 (9), p.1989-1992
Notas: Q
Q02
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
Descrição: Surface cross-linking treatment of ethylene-vinyl acetate copolymer (EVA) film was performed by formalization in a moderate condition. This treatment led to a marked depression of flavor sorptions. Maximal sorption depression was observed for 18.8 mmol % formalized film, and the maximal depression ratio of solubility coefficient against the unformalized one was about 54% for decane. To elucidate this phenomenon, sorption depression ratios against molecular size were plotted. The sorption of flavors was linearly depressed with an increase in the molecular sizes of the compounds, and the plots for ethyl esters, aldehydes, and alcohols were on the same line (r = 0.842). According to the SEM analysis, which revealed the formation of cross-linkage in the formalized film, the depression effect may be attributed to a restriction of the chain mobility in amorphous regions.
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

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Cross-linking treatment of EVA film to improve flavor preservation

FUKAMACHI, M ; MATSUI, T ; SHIMODA, M ; OSAJIMA, Y

Washington, DC: American Chemical Society

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