Sorption Behavior of Flavors with Water Sensitive Ethylene-Vinyl Alcohol Copolymer Film in Aqueous Solution.
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概要
- 論文の詳細を見る
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 (<I>T</I><SUB>g</SUB>) 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 <I>T</I><SUB>g</SUB> 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 <I>T</I><SUB>g</SUB>, the sorption decreased with temperature.
- 社団法人 日本食品科学工学会の論文
著者
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Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
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Matsui Toshiro
Department Of Applied Chemistry Faculty Of Engineering Doshisha University
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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OSAJIMA Yutaka
Department of Food Science & Technology, Faculty of Agriculture, Kyushu University
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FUKAMACHI Masaomi
Department of Food Science & Technology, Faculty of Agriculture, Kyushu University
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KOYASE Jun-ichi
Department of Food Science & Technology, Faculty of Agriculture, Kyushu University
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TANAKA Yoshinari
Business & Research Development Dept. of EVAL, Kuraray Co., Ltd.
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KOYASE Jun-ichi
Department of Food Science & Technology, Faculty of Agriculture, Kyushu University
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TANAKA Yoshinari
Business & Research Development Dept. of EVAL, Kuraray Co., Ltd.
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