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Abstract：
BACKGROUND: Aroma scalping is a very common problem and can affect the sensory quality of packaged food. To study the aroma scalping characteristics of polyethylene terephthalate laminated steel (PET-LS), the sorption kinetics of six common aroma compounds (2-pentanone, 2-heptanone, hexanal, citral, butyl acetate, isopentyl acetate) in foods were assessed for drawn-redrawn cans made with PET-LS.
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.
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.
摘要：
背景：香气剥皮是一个非常普遍的问题，会影响包装食品的感官质量。为研究聚对苯二甲酸乙二醇酯层压钢(PET-LS)的香气剥皮特性,六种常见香气化合物(2-戊酮，2-庚酮,己醛,柠檬醛,乙酸丁酯,评估了用PET-LS制成的拉制-再拉制罐的食品中的乙酸异戊酯）。
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。
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。
