Abstract
Water sorption into ethylene-vinyl alcohol copolymer (EVOH) film largely affected the sorption behavior of flavors in aqueous solution. For EVOH-F (vinyl alcohol content; 68 mol%), the sorptions of flavors increased with temperature up to 20°C (10°C for EVOH-E; vinyl alcohol content; 56 mol%), and afterwards decreased. On the basis of the behavior of the water sorption and the corresponding glass transition temperature (Tg) changes in EVOH films, the signbell-type sorption behavior was considered to result from the flexibility change due to water sorption. Namely, the increase in sorption up to 20°C-storage for EVOH-F (10°C for EVOH-E) would be caused by the increasing free volume in EVOH films with decreasing Tg due to water sorption. On the other hand, at >20°C (EVOH-F)- and 10°C (EVOH-E)-storage, because the EVOH would behave as a rubbery polymer and have a roughly constant Tg, the sorption decreased with temperature.
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