FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13): 64-67.doi: 10.7506/spkx1002-6630-200913014

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Calculation of Diffusion Coefficient of 3 Polyolefin Antioxidants Migrating into Edible Oils under Microwave Conditions

LIU Zhi-gang1,2，LU Li-xin1.2，WANG Zhi-wei3，LIU Quan-xiao4，XU Wen-cai4   

  1. 1. Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China；2. Key Laboratory of Food Packaging
    Techniques and Safety, China National Packaging Corporation, Wuxi 214122, China；3. Zhuhai College, Jinan University,
    Zhuhai 519070, China；4. Beijing Key Laboratory of Printing and Packaging Materials and Technology, Beijing Institute of
    Graphic Communication, Beijing 102600, China
  • Received:2008-11-07 Revised:2009-02-04 Online:2009-07-01 Published:2010-12-29
  • Contact: LIU Zhi-gang E-mail:Liuzg0000@yahoo.com.cn

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Abstract:

This study investigated the migrations of 3 polyolefin antioxidants including BHT, Irganox 1076 and Irgafos 168 with different molecular weights (MWs) and chemical structures in PE films into 6 kinds of edible oils under microwave radiation of 100 W power for different periods of time, and calculated the average diffusion coefficients of the 3 polyolefin antioxidants migrating into 6 kinds of edible oils under microwave radiation of different powers. The results indicated that the migrations of the antioxidants from PE into edible oils elevated with the increase of microwave power and the prolongation of treatment time. No significant correlations were found between the average diffusion coefficients of the antioxidants and their MWs. However, the differences in relationships between diffusion coefficient and microwave power were observed for the 3 antioxidants. A hypothesis for construction of new models for predicting the diffusion coefficient was proposed based on the particularity of migration under microwave radiation.

Key words: diffusion coefficient, microwave heating, migration, polyolefin, antioxidants

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