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Determination of water uptake and moisture sorption isotherms of PVC‐based food packaging materials: Effect of plasticizer content and temperature
Author(s) -
Kalaouzis Panagiotis J.,
Demertzis Panagiotis G.,
Kontominas Michael G.
Publication year - 1993
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770060506
Subject(s) - sorption , plasticizer , water activity , thermodynamics , water content , moisture , chemistry , materials science , chemical engineering , adsorption , organic chemistry , physics , geotechnical engineering , engineering
Sorption isotherms of three polymeric mixtures were constructed with the use of a computerized inverse gas chromatographic technique at temperatures of 32°C and 50°C. It was observed that the water uptake increases with decreasing temperature and increasing amount of plasticizer in the polymeric mixtures. The sorption data were applied to the BET and GAB isotherm models. It was found that the two‐parameter BET equation fits the sorption data up to a water activity value of 0.6 and the three‐parameter GAB equation fits the sorption data up to a water activity value of 0.7. The thermodynamics of the above interaction were studied further by application of the Zimm‐Lundberg cluster theory. Results indicate a strong tendency for water molecules to cluster even at low water activity values.