Earticle

초록

영어

Migration behavior of selected solvents and food samples showed differences of the chemical structures and polarities, the food samples which have similar polar expresses more higher affinity than different polar degrees. Water which is polar has a highest partitioning coefficient values on polar isopropanol, and oil which is nonpolar has highest partitioning value on non-polar toluene. The increasing order of partitioning values was accord with increasing water contents in food samples. It is showed that the wheat flour with 13.2% moisture content has the highest partitioning coefficient values on the isopropanol with -OH. Kp value of sugar showed remarkable lower partitioning coefficient values than other food samples due to high degree crystallinity. This phenomenon can be predictable with ${\delta}$ values, because order of partitioning coefficient values which comes out through the experiment and the sequence of Hildebrand solubility parameter value difference between food sample and printing ink solvent correspond almost. This Hildebrand solubility parameter value can be easily applied to the food package industry because the effect of food-safety can be considered without passing through complicated steps by using this method.

목차

Abstract
 서론
 재료 및 방법
  재료
  밀가루의 수분함량 측정
  인쇄 잉크 용매의 Calibration curves 측정 
  식품 sample과 인쇄 잉크 용제의 분배계수 측정
 결과 및 고찰
  밀가루 수분 함량 측정
  인쇄 잉크 용제의 Calibration curves 측정
  식품 sample에서 용매의 분배계수측정
 결론
 문헌

키워드

저자

• 안덕준 [ Duek Jun An | 선문대학교 응용생물과학부 식품과학 전공 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620