RESULTS: Storage temperature and initial concentration were proved as important factors to affect compound sorption and diffusion for flavors. The correlation between logarithm of equilibrium absorption ln M∞ and reciprocal of absolute temperature 1/T showed good linear relationship (R2 = 0.9380-0.9998) at 4 °C, 20 °C and 50 °C, and the M∞ obtained by the experiment was very close to the predicted value at 37 °C. At low initial concentration (below 500 µL L-1 ), the absorption capacity and initial concentration showed a slow linear growth trend, whereas there was a rapid change at high initial concentration. The values of diffusion coefficient D were on the order of 10-11 -10-12 m2 day-1 , which were lower than reported for other polymer materials (linear low-density polyethylene, polybutylene succinate, polylactic acid).
CONCLUSIONS: The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L-1 ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R2 = 0.9158-0.9885). © 2019 Society of Chemical Industry.
结果:储存温度和初始浓度是影响香料吸附和扩散的重要因素。平衡吸收的对数lnM∞与绝对温度1/T的倒数之间的相关性在4°C时显示出良好的线性关系(R2=0.9380-0.9998),20°C和50°C,实验得到的M∞在37℃时与预测值非常接近。在低初始浓度(低于500微升L-1)下,吸收能力和初始浓度呈缓慢的线性增长趋势,而在高初始浓度时变化迅速。扩散系数D的值约为10-11-10-12m2第1天,低于其他聚合物材料的报道(线性低密度聚乙烯,聚丁二酸丁二醇酯,聚乳酸)。
结论:在相同浓度(500µLL-1)下,每种风味成分的平衡吸收量取决于温度。Fickian扩散模型用于令人满意地拟合实验动力学值(R2=0.9158-0.9885)。©2019化学工业学会。