Release Mathematical Model of Active Agent from Packaging Material into Food (original) (raw)
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The migration of chemicals from packaging materials into food is predictable by various mathematical models. However, the loss of chemicals makes the predictions more complicated. In this article, a mathematical model considering chemical instability is developed to quantify the release of chemicals through double-layer packaging films based on Fick's diffusion and first order reaction. At the same time, two different loading modes are considered in the loss function. The release model is solved numerically to elucidate the effects of diffusivity value, distribution of chemical and mass transfer at the interface of material and food on the migration process, and the loss of the chemicals in food is also elucidated.
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Advances in controlled release devices for food packaging applications
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In recent years, the interest in food packaging with antimicrobial properties increased considerably, due to the fact that these systems are able to control the microbiological decay of perishable food products. Extensive research has been made to develop packaging strategies to retain the active agent in the polymeric network and control its release. Mathematical modeling plays an important role in facilitating polymeric network design by identifying key parameters and molecule release mechanisms. Therefore, in the current review the fundamental mechanisms involved in release phenomena as well as mathematical approaches aimed to describe controlled release systems are widespread discussed along with recent advances in delivery devices development.
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In protecting food, packagings are shifting from passive protection to taking an active role in improving food quality. The active packaging, consisting of a polymer liner with an active agent in it, is able to produce a desired eVect on the food. A wide variety of active agents exist, such as antimicrobials, which can improve the quality of the food. This packaging comprises at least two layers, one with the usual impermeable polymer protecting the system from the environment, and the other with a polymer liner containing the agent, bound to the inside of the packaging and in contact with the food. This study describes the process of agent release and consumption either by the food or by microorganisms located in the food. The agent diVuses through the polymer liner with a constant diVusivity into the liquid food, enters the food with a nite coeYcient of convective transfer at the interface, and reacts either with the food itself or with the microorganisms. The concentration of the agent in the liquid food is uniform, resulting from the high convective eVect in the liquid compared to the rate of diVusion through the liner. The rate of consumption of the agent is controlled by a rst order reaction with respect to its concentration in the liquid. As the process is highly complex, with the stages of diVusion followed by consumption, two new dimensionless numbers are introduced, connecting the rate of consumption of the agent either with the diVusivity, when the process is controlled by diVusion, or with the rate of convective coeYcient when it is controlled by convection. Thus from the values obtained for these two dimensionless numbers and the well known Sherwood number, it is possible to predict which factor, being limiting, the user must act upon to control the process in the desired way. PRC/1888
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