Crosslinking Treatment of EVA Film To Improve Flavor Preservation

Masaomi Fukamachi, Toshiro Matsui, Mitsuya Shimoda, Yutaka Osajima

研究成果: ジャーナルへの寄稿記事

3 引用 (Scopus)

抄録

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.

元の言語英語
ページ(範囲)1989-1992
ページ数4
ジャーナルJournal of Agricultural and Food Chemistry
42
発行部数9
DOI
出版物ステータス出版済み - 9 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)

これを引用

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

:: Journal of Agricultural and Food Chemistry, 巻 42, 番号 9, 01.09.1994, p. 1989-1992.

研究成果: ジャーナルへの寄稿記事

Fukamachi, Masaomi ; Matsui, Toshiro ; Shimoda, Mitsuya ; Osajima, Yutaka. / Crosslinking Treatment of EVA Film To Improve Flavor Preservation. :: Journal of Agricultural and Food Chemistry. 1994 ; 巻 42, 番号 9. pp. 1989-1992.
@article{81544f6c52984061be72ef29956a2567,
title = "Crosslinking Treatment of EVA Film To Improve Flavor Preservation",
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.",
author = "Masaomi Fukamachi and Toshiro Matsui and Mitsuya Shimoda and Yutaka Osajima",
year = "1994",
month = "9",
day = "1",
doi = "10.1021/jf00045a029",
language = "English",
volume = "42",
pages = "1989--1992",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "9",

}

TY - JOUR

T1 - Crosslinking Treatment of EVA Film To Improve Flavor Preservation

AU - Fukamachi, Masaomi

AU - Matsui, Toshiro

AU - Shimoda, Mitsuya

AU - Osajima, Yutaka

PY - 1994/9/1

Y1 - 1994/9/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=23044492226&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=23044492226&partnerID=8YFLogxK

U2 - 10.1021/jf00045a029

DO - 10.1021/jf00045a029

M3 - Article

AN - SCOPUS:23044492226

VL - 42

SP - 1989

EP - 1992

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 9

ER -