کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4562058 1330701 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Experimental and theoretical study of LDPE versus different concentrations of Irganox 1076 and different thickness
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Experimental and theoretical study of LDPE versus different concentrations of Irganox 1076 and different thickness
چکیده انگلیسی

This work presents a theoretical and experimental study on the specific migration process, describing the mass transfer of a model migrant Octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate (I-1076), an antioxidant commonly used in the polyolefins processing. Film samples (LDPE), with initial concentration of Irganox between 1000 and 6000 (mg/kg), and thickness of 50–190 μm, were placed in contact with fatty (EtOH 95%) and aqueous (EtOH 10%) food simulants at 40 °C for 20 days, in order to obtain the concentration evolution in the food simulant which was measured by HPLC. On the other hand, a phenomenological model based on a resistances-in-series approach was developed considering the diffusion through the polymer film, natural convection in the food simulant and the thermodynamic equilibrium between the polymer and the liquid simulant phase. For the thickest films, the diffusion coefficient of I-1076 through the polymer phase was estimated varying between 1.95·10− 13 (m2 s− 1) and 2.0·10− 13 (m2 s− 1) at 40 ºC. On the contrary, the thinnest one shows a significant decrease of the diffusion coefficient value, which was evaluated in 1.0·10− 14 (m2 s− 1). This modification can be explained by means of a crystal distribution and size in the thinnest polymer film prepared by CAST extrusion. The mathematical model developed is a tool for prediction and analysis which can be used to facilitate the characterization of polymers, and it could predict the response as packaging for food in a specific application.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 2, March 2011, Pages 566–574
نویسندگان
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