کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562908 | 1330734 | 2007 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Time-temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A simplifying mathematical model based on Fick's diffusion equation for mass transport processes from plastics was used to derive effective diffusion coefficients which take also kinetic effects in the foods into account and to determine partition coefficients between plastic and food. With this model migration levels obtainable under other storage conditions can be predicted. The effective diffusion coefficients for both margarines stored at 5 °C (3.0-4.2 Ã 10â10 cm2 sâ1) and at 25 °C (3.7-5.1 Ã 10â9 cm2 sâ1) were similar to each other, lower than for chocolate spread stored at 5 °C (9.1 Ã 10â10 cm2 sâ1) and higher than the diffusion coefficient for chocolate stored at 25 °C (2.9 Ã 10â10 cm2 sâ1). Good agreement was found between the experimental and the estimated data, allowing validation of this model for predicting diffusion processes in foodstuffs with high fat contents.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 40, Issue 6, July 2007, Pages 679-686
Journal: Food Research International - Volume 40, Issue 6, July 2007, Pages 679-686
نویسندگان
A. Sanches Silva, J.M. Cruz Freire, R. Sendón GarcÃa, R. Franz, P. Paseiro Losada,