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Influence de la durée et de la température d'entreposage sur l'absorption des composés de la flaveur par les emballages plastiques.

Influence of storage time and temperature on absorption of flavour compounds from solutions by plastic packaging materials.

Auteurs : WILLIGE R. van, SCHOOLMEESTER D., OOIJ A. van, et al.

Type d'article : Article

Résumé

Linear low-density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavour compounds at 4, 20, and 40 °C and flavour absorption by the plastic materials was monitored. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavour absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, from a flavour absorption viewpoint, polyesters are preferred over polyolefins as packaging material.

Détails

  • Titre original : Influence of storage time and temperature on absorption of flavour compounds from solutions by plastic packaging materials.
  • Identifiant de la fiche : 2003-2601
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 6
  • Date d'édition : 08/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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