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。
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.