Js. Paik et Ma. Tigani, APPLICATION OF REGULAR SOLUTION THEORY IN PREDICTING EQUILIBRIUM SORPTION OF FLAVOR COMPOUNDS BY PACKAGING POLYMERS, Journal of agricultural and food chemistry, 41(5), 1993, pp. 806-808
Equilibrium sorption values of model flavor compounds and polymers use
d in packaging were determined by immersing polymer samples in liquid
flavor compounds. The equilibrium sorption values were normalized for
crystallinity and concentration differences. The plot of In S vs the s
quared difference between the solubility parameter of polymer and solv
ents (delta1-delta2)2 resulted in poor correlation. This seems to indi
cate that modifications are required in applying the Hildebrand-Scatch
ard concept of solution for the prediction of flavor sorption by polym
er packaging materials. Results indicate that the consideration of pol
ymer chain configurations and more reliable delta values for polymers
may improve the prediction.