Diffusion coefficient of orange juice flavor compounds into packaging materials: A mathematical model

The diffusion coefficient (D) for various flavor compounds in orange juice into packaging materials was determined as a function of time using a numerical approach (finite difference method). Experimental results shows that the D of ethyl butyrate and octanal have significant variations during the diffusion process, while diffusion coefficients of d-limonene and α-pinene do not change significantly with respect to time. It thus shows that care must be taken when one makes the assumption that the diffusion coefficient is constant.