Absorption of Menthol from Iranian yogurt drink into PET bottle
Chemical Product Design and Engineering (CPD&E)
Chemical Product Design & Engineering - Poster (CPD&E - P)
Keywords: Menthol, polyethylene terephthalate, Absorption, Yogurt Drink, Interactions
The interaction of menthol with polyethylene terephthalate bottles during storage time at three different temperatures was investigated. Menthol is a mint flavor agent and exists in low concentration in Iranian yoghurt drinks and considered as a consumer acceptability factor. In order to study the effects of environmental conditions on flavor, the yogurt drink samples were stored at 4°C, 25°C and 45°C for about 3 month.
After different time periods, absorbed flavor was extracted from PET bottles and quantified using gas chromatography. The sorption amount in various conditions was different. After 3 month, the absorption quantity at 4, 25 and 45°C were 0.04, 0.18 and 0.7 percent of initial concentration in yogurt drink, respectively.
It was concluded that the amounts of menthols absorbed into PET bottle are increasing based on storage time and temperature increase. On the other hand in comparison with other studies understood that the thickness of polymer and the food complex are significant factors affecting on equilibrium absorption time. Subsequently possessing the concentration of absorbed menthol, the diffusion coefficient of menthol into PET bottles was determined by mathematical model and concluded that Diffusion coefficient is a time independent factor but absolutely depends to temperature and follows Arrhenius relation.
Presented Wednesday 19, 13:30 to 15:00, in session Chemical Product Design & Engineering - Poster (CPD&E - P).
