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Concentration and interactive effects on the sorption of aroma liquids and vapors into polypropylene
1997 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 62, no 2, p. 355-358Article in journal (Refereed)
Abstract [en]

The sorption of hexyl acetate and ethyl butyrate into polypropylene from vapors and 40% ethanol solution was studied. The effect of concentration and interactions with co-sorbants was investigated. The vapors were sorbed in amounts that were related to feed concentrations, without any interactive effects of co-sorbants, in the concentration range (i.e. 0.12-3.4 ?g/mL) and the mixtures investigated Compounds from a dissolved mixture, on the other hand, were generally sorbed in smaller amounts than from a single compound solution. Hexyl acetate was sorbed in larger amounts from a mixture of five compounds at high concentration (i.e. 1000 ?g/mL each) than when it was the sole solute.

Place, publisher, year, edition, pages
1997. Vol. 62, no 2, p. 355-358
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8942OAI: oai:DiVA.org:ri-8942DiVA, id: diva2:966815
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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