Crosslinking Treatment of EVA Film To Improve Flavor Preservation

Masaomi Fukamachi, Toshiro Matsui, Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Surface cross-linking treatment of ethylene—vinyl acetate copolymer (EVA) film was performed by formalization in a moderate condition. This treatment led to a marked depression of flavor sorptions. Maximal sorption depression was observed for 18.8 mmol % formalized film, and the maximal depression ratio of solubility coefficient against the unformalized one was about 54% for decane. To elucidate this phenomenon, sorption depression ratios against molecular size were plotted. The sorption of flavors was linearly depressed with an increase in the molecular sizes of the compounds, and the plots for ethyl esters, aldehydes, and alcohols were on the same line (r = 0.842). According to the SEM analysis, which revealed the formation of cross-linkage in the formalized film, the depression effect may be attributed to a restriction of the chain mobility in amorphous regions.

Original languageEnglish
Pages (from-to)1989-1992
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume42
Issue number9
DOIs
Publication statusPublished - Sep 1 1994

Fingerprint

composite polymers
Flavors
crosslinking
films (materials)
Aldehydes
Crosslinking
Solubility
sorption
Sorption
Esters
Acetates
Copolymers
flavor
acetates
Alcohols
decane
aldehydes
solubility
alcohols
esters

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Crosslinking Treatment of EVA Film To Improve Flavor Preservation. / Fukamachi, Masaomi; Matsui, Toshiro; Shimoda, Mitsuya; Osajima, Yutaka.

In: Journal of Agricultural and Food Chemistry, Vol. 42, No. 9, 01.09.1994, p. 1989-1992.

Research output: Contribution to journalArticle

Fukamachi, Masaomi ; Matsui, Toshiro ; Shimoda, Mitsuya ; Osajima, Yutaka. / Crosslinking Treatment of EVA Film To Improve Flavor Preservation. In: Journal of Agricultural and Food Chemistry. 1994 ; Vol. 42, No. 9. pp. 1989-1992.
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