Permeation of Water and Volatile Flavors through Packaging Films

抄録

An experimental study has been carried out on the permeation of water and various flavors through packaging films used in commercial tobacco products. The permeation coefficients of these films were measured using a flow-type permeation system by means of steady-state transmission. The permeation coefficients of all the tested agents, including L-menthol, through three types of films could be systematically obtained over wide ranges of concentration and temperature. As the concentration of the tested agents in the upstream was increased, the permeation coefficients of water remained constant, while those of ethanol and the flavors increased. The concentration dependence of the permeation coefficients for ethanol and the flavors was caused by a plastic effect, leading to the structural loosening of the molecular chains of the films, and then markedly increased with an increase in the sorbed amounts of ethanol and the flavors on the films and decreased with an increase in temperature. The permeation coefficients of ethanol and the flavors mainly depended on their sorbed amounts by the films and governed by the affinity between the films and the flavors. Finally, a film having a polyvinylidene chloride or an aluminum layer was confirmed to be effective for depressing the permeation of ethanol and the flavors through them during storage.