APPLICATION OF REGULAR SOLUTION THEORY IN PREDICTING EQUILIBRIUM SORPTION OF FLAVOR COMPOUNDS BY PACKAGING POLYMERS

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.