Abstract
SummaryA new method is presented for measuring the rates of permeation of organic vapours through flexible packing films with the specific intent of studying flavour deterioration from packaged foodstuffs. The method is convenient, relatively rapid, quantitative and the results are presented as first order rate constants for the permeation of individual chemicals through a film. This allows ready calculation of such potentially useful data as the temperature effects on permeation rates, the half‐life of retention of a vapour by a film barrier or the energy necessary for permeation through a particular film. As an example of the method, data for the permeation of eight organic compounds through 50 μm polyethylene film over the temperature range ‐25°C to +35°C are given as well as the half‐lives of retention of these compounds and the permeation energies required. The permeability constants may also be readily calculated from the rate data.
Published Version
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