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首页> 外文期刊>Mathematical Problems in Engineering >Release Mathematical Model of Active Agent from Packaging Material into Food
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Release Mathematical Model of Active Agent from Packaging Material into Food

机译：从包装材料到食品中释放活性剂的数学模型

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摘要

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 D_p and D_c of active ingredient in different packaging layers, partition coefficient k_(CP) at the interface of outer layer and inner layer, partition coefficient k_(FC) at the interface of inner layer and food, and mass transfer coefficient h_m at the interface of inner layer and food are considered in the model. The effects of k_(CP), thicknesses of outer layer and inner layer, C_(PO), D_p, D_c, k_(FC), and h_m on the release are discussed. Corresponding conclusions and analysis are given.
机译：活性包装是一种创新的包装技术，通过该技术可以从包装中释放出活性化合物，从而提高各种食品的质量和微生物安全性。从理论角度研究了通过双层包装食品系统释放活性成分的问题。建立了释放模型以提供活性成分浓度和数量的预测。基于Fickian扩散建立方程，并通过有限差分获得数值解。活性成分在不同包装层中的扩散系数D_p和D_c不同，外层和内层之间的界面的分配系数k_（CP），内层和食品之间的界面的分配系数k_（FC），以及传质系数h_m该模型考虑了内层与食物之间的界面处。讨论了k_（CP），外层和内层的厚度，C_（PO），D_p，D_c，k_（FC）和h_m对释放的影响。给出了相应的结论和分析。

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  • 来源
    《Mathematical Problems in Engineering》 |2013年第14期|607546.1-607546.10|共10页
  • 作者

    Xiuling Huang; Heng Ye; Kit L. Yam;

  • 作者单位

    School of Mechatronics Engineering and Automation, Shanghai University, Shanghai 200072, China;

    School of Mechatronics Engineering and Automation, Shanghai University, Shanghai 200072, China;

    School of Environment and Biological Sciences, Rutgers, The State University of New Jersey, NJ 08901, USA;

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