PERMEABILITY OF D-LIMONENE IN WHEY-PROTEIN FILMS

The effects of temperature, relative humidity (%RH) and permeant conce ntration on aroma permeability were investigated in edible whey protei n isolate (WPI) films, An orthogonal regression was performed to ascer tain significance of these factors. Temperature and %RH had exponentia l effects on d-limonene permeability, interacting synergistically to i nfluence aroma transport in WPI polymer films. Permeability of d-limon ene in WPI polymer films was not influenced by permeant concentration in the range 62 to 226 ppm (mol/mol), The predictive equation generate d by regression analysis could be potentially useful for edible packag ing design within the given temperature, %RH, and concentration ranges . The Arrhenius-type format also provided insight into the temperature -sensitivity of WPI films and confirmation of the influence of %RH on permeability activation energy.