Release Mathematical Model of Active Agent from Packaging Material into Food

الملخص EN

Active packaging is an innovative packaging technology by which active compounds are released from the package to enhance the quality and microbial safety for a wide range of foods.

The problem of active ingredient release through the bilayer packaging food system is studied from a theoretical viewpoint.

A release model is built to provide predictions of concentration and amount of active ingredient.

The equations are built based on Fickian diffusion, and numerical solutions are obtained through finite difference.

Different diffusion coefficients DP and DC of active ingredient in different packaging layers, partition coefficient kCP at the interface of outer layer and inner layer, partition coefficient kFC at the interface of inner layer and food, and mass transfer coefficient hm at the interface of inner layer and food are considered in the model.

The effects of kCP, thicknesses of outer layer and inner layer, CP0, DP, DC, kFC, and hm on the release are discussed.

Corresponding conclusions and analysis are given.