Js. Paik et Ms. Writer, PREDICTION OF FLAVOR SORPTION USING THE FLORY-HUGGINS EQUATION, Journal of agricultural and food chemistry, 43(1), 1995, pp. 175-178
Prediction of flavor sorption by packaging polymers was compared betwe
en the. equation based on the regular solution theory and the Flory-Hu
ggins equation. The Flory-Huggins equation gave much better prediction
s of flavor sorption than the Scatchard-Hildebrand equation. This indi
cates the entropic contribution is a significant factor in the flavor
sorption by packaging polymers. The difference between the experimenta
l and calculated values from the Flory-Huggins equation was relatively
large. It seems the Flory-Huggins equation can provide only a qualita
tive prediction of flavor sorption, but this is potentially very usefu
l for selection and design of packaging polymers.