The application of mass transport theory to flavor and aroma barrier measurement, TAPPI JOURNAL, November 1995, Vol. 78(11)

Jon A. Ylvisaker

The measurement of moisture and oxygen permeability values has been common technology for decades. These compounds transmit through most packaging materials at a fairly rapid rate, thereby allowing an accumulation of information to assist in material selection over a reasonable time frame. On the other hand, the rate at which most flavors, aromas, and solvents transmit through plastic polymers can be extremely slow, often requiring days or weeks before steady-state conditions are achieved. Obtaining measurement data on these compounds can therefore be extremely time-consuming and expensive. This paper focuses on the application of mass transport theory to the measurement of flavor and aroma barrier properties. Procedures are reviewed that can dramatically reduce the test time requirements of evaluating material interactions with flavor and aroma compounds. In particular, a review of desorption theory and new experimental data supporting these theories show that methods may now be used on film materials that were previously unmeasurable. KEYWORDS: Barrier properties, flavor, mass transfer, mea-surement, odors, packaging films, packaging materials, plastic films, test methods, theories.

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