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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.16 No.3
- 발행연도
- 2011.9
- 수록면
- 267 - 271 (5page)
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초록· 키워드
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Static Headspace Gas Chromatographic analysis was used to study the partitioning behavior of five organic printing ink solvents between chocolate cookie/air systems. Three cookie sample formulations varied with respect to chocolate type and overall percentage of constituents. Major considerations involved differences in fat content and type and resulting variability in chemical and physical structure. Each of the solvents studied (ethyl acetate, hexane, isopropanol, methyl ethyl ketone, toluene) represents a general class of printing ink solvents based on predominate functional group. Values of the partitioning coefficient (Kp) were determined at equilibrium using measured quantities of both solvent and cookie sample in closed systems at temperature of 25, 35, and 45˚C.
In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ΔHmix (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.
In each of the three cookies at the three test temperatures, toluene always exhibited the greatest value of partitioning to cookie and hexane always exhibited the least. Results also showed that the partitioning behavior of solvents is generally inversely related to temperature and that solvent affinity, though constant for a particular cookie type over all test temperatures, varies significantly among the three cookie types. The preference of each of the five solvents for each cookie sample was also found to vary with temperature. No correlation was found between the extent of partitioning and cookie formulation or physical characteristic of solvent. The Hildebrand parameter, related to ΔHmix (heat of mixing), may be used to describe differences in partitioning based on the overall potential of a solvent/cookie interaction to occur. The potential for interaction is dependent upon the chemical structure of the cookie sample and thus the availability of 'active-sites' required for a given solvent.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (15)
참고문헌 신청
1. [학술지(정기간행물)] - Gilbert SG / 1976 / Migration of minor constituents from food packaging materials / J Food Sci 41 : 955 ~ 958
2. [학술지(정기간행물)] - Halek GW / 1989 / Partitioning and absolute flavor threshold interaction of aliphatic and aromatic food packaging solvents in high fat cookies / J Food Sci 54 : 173 ~ 176
3. [학술지(정기간행물)] - Vivek G / 1997 / Migration and sorption phenomena in packaged foods / Crtit Rev Food Sci Nutr 37 : 519 ~ 559
4. [학술지(정기간행물)] - Charara ZN / 1992 / Orange flavor absorption into various polymeric packaging materials / J Food Sci 57 : 963 ~ 966
5. [학술지(정기간행물)] - Konczal JB / 1992 / Apple juice flavor compounds sorption by seleant films / J Food Sci 57 : 967 ~ 970
2. [학술지(정기간행물)] - Halek GW / 1989 / Partitioning and absolute flavor threshold interaction of aliphatic and aromatic food packaging solvents in high fat cookies / J Food Sci 54 : 173 ~ 176
3. [학술지(정기간행물)] - Vivek G / 1997 / Migration and sorption phenomena in packaged foods / Crtit Rev Food Sci Nutr 37 : 519 ~ 559
4. [학술지(정기간행물)] - Charara ZN / 1992 / Orange flavor absorption into various polymeric packaging materials / J Food Sci 57 : 963 ~ 966
5. [학술지(정기간행물)] - Konczal JB / 1992 / Apple juice flavor compounds sorption by seleant films / J Food Sci 57 : 967 ~ 970
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