Effect of high hydrostatic pressure on the barrier properties of polyamide-6 films
Braz. j. med. biol. res
; 38(8): 1279-1283, Aug. 2005. ilus, graf
Article
en En
| LILACS
| ID: lil-405532
Biblioteca responsable:
BR1.1
RESUMO
Little is known about the barrier properties of polymer films during high pressure processing of prepackaged foods. In order to learn more about this, we examined the influence of high hydrostatic pressure on the permeation of raspberry ketone (dissolved in ethanol/water) through polyamide-6 films at temperatures between 20 and 60°C. Permeation was lowered by increasing pressure at all temperatures. At 23°C, the increasing pressure sequence 0.1, 50, 100, 150, and 200 MPa correlated with the decreasing permeation coefficients P/(10(9) cm² s-1) of 6.2, 3.8, 3.0, 2.2, and 1.6. Analysis of the permeation kinetics indicated that this effect was due to a reduced diffusion coefficient. Pressure and temperature acted antagonistically to each other. The decrease in permeation at 200 MPa was compensated for by a temperature increase of 20°C. After release of pressure, the former permeation coefficients were recovered, which suggests that this `pressure effect' is reversible. Taken together, our data revealed no detrimental effects of high hydrostatic pressure on the barrier properties of polymer films.
Texto completo:
1
Índice:
LILACS
Asunto principal:
Polímeros
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Butanonas
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Caprolactama
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Embalaje de Alimentos
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Presión Hidrostática
Idioma:
En
Revista:
Braz. j. med. biol. res
Asunto de la revista:
BIOLOGIA
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MEDICINA
Año:
2005
Tipo del documento:
Article
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Congress and conference
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Project document