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Food Packaging Polymer Films as Aroma Vapor Barriers at Different Relative Humidities
Author(s) -
JOHANSSON F.,
LEUFVEN A.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14708.x
Subject(s) - linear low density polyethylene , high density polyethylene , polyethylene , relative humidity , crystallinity , polymer , sorption , low density polyethylene , vinyl alcohol , materials science , chemical engineering , aroma , ethylene , food packaging , diffusion , water vapor , humidity , polymer chemistry , chemistry , composite material , organic chemistry , adsorption , food science , catalysis , thermodynamics , physics , engineering
The influence of humidity on the sorption, diffusion and permeation of alcohols and aldehydes in three common food packaging polymers (linear low density polyethylene, LLDPE; high density polyethylene, HDPE; and ethylene vinyl alcohol copolymer, EVOH) was investigated. Higher humidity decreased diffusion of alcohols, and increased diffusion of aldehydes. This might be explained by the combination of the plasticizing effect of water with the interaction between aroma and water vapors. Relative humidity (RH%) had a greater influence on barrier properties of polyethylene film with lower crystallinity (i.e. LLDPE) than on more crystalline film (i.e. HDPE). The effect of water was more pronounced on polar EVOH film.