PREDICTION OF FLAVOR SORPTION USING THE FLORY-HUGGINS EQUATION

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.