نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی دکتری، پردیس کشاورزی و منابع طبیعی دانشگاه تهران
2 استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران
3 دانشیار پژوهشکدۀ پلیمر و پتروشیمی ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Absorption of flavor compounds from food into the package is one of the interactions which occur
between food and packaging material. This phenomenon is of high importance, because absorption
of flavors into the packaging material could diminish the flavor intensity of the product as well as
loss of mechanical/border properties of the packaging material, so the final loss of quality in the
food product will be appear. Absorption of menthol (mint flavor agent) from yogurt drink into the
PET was studied at three storage temperature (4, 25 and 45°C). Solvent extraction method used for
extraction of menthol from PET bottle and dispersive liquid-liquid mixroextraction used for preconcentration
of extracted solution before instrumental analysis by GC. Quantification of menthol
performed using gas chromatograph coupled with FID detector. The results showed that the
absorption of menthol into the packaging material is a time and temperature dependent phenomenon
so that the content of menthol absorbed into bottle increases with elevation in time and
temperatures. The mathematical model represented fickian diffusion in the absorption of menthol
into polyethylene terephthalate bottles.
کلیدواژه‌ها [English]
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