ポリ塩化ビニリデンフィルムの酸素透過性におよぼす加熱処理の影響

概要

論文の詳細を見る
Studies have been done to investigate how the heating conditions affect the change of the oxygen gas permeability of polyvinylidene chloride (PVDC) film. PVDC film was placed in contact with several kinds of food-simulating substances, suchas fish meat paste, olive oil, lard, distilled water, and n-heptane, and heated under variousconditions. A lowering in the oxygen gas permeability and new absorptions at 1700-1760cm-1 and 1050-1300cm-1 in the infrared spectrum of PVDC film were observed after the film was put in contact with some food-simulating substance on one side and heated. It was found that the lowering of the oxygen gas permeability of the PVDC film was caused by the migration of an additive in the film into the food-simulating substance. It was noted that the degree of the-migration was high in PVDC film containing large amounts of additive. A high degree of migration was noted also in the case of high temperature heating. The oxygen gas permeability of the PVDC film which was put in contact with fish meat pasto and heated at 120°C for 20 minutes was higher thatn that of an unheated film. Nevertheless, the additive residual in the film decreased. It seems that some ingredients in the food had penetrated into the film during the heating at high temperature and acted as a plasticizer.
日本水産學會の論文