Thermodynamic analysis of water vapor sorption isotherms and mechanical properties of selected paper-based food packaging materials.
Adsorption isotherms of 3 selected paper-based packaging materials, that is, vegetable parchment (VP) paper, Kraft paper, and solid-bleached-sulfate (SBS) paperboard, were determined at 3 different temperatures (25, 40, and 50 degrees C). The GAB isotherm model was found to fit adequately for describing experimental adsorption isotherm data for the paper samples. The monolayer moisture content of the paper samples decreased with increase in temperature, which is in the range of 0.0345 to 0.0246, 0.0301 to 0.0238, and 0.0318 to 0.0243 g water/g solid for the MG paper, the Kraft paper, and the SBS paperboard, respectively. The net isosteric heats of sorption (q(st)) for the paper samples decreased exponentially with increase in moisture content after reaching the maximum values of 18.51, 27.39, and 26.80 kJ/mol for the VP paper, the Kraft paper, and the SBS paperboard, respectively, at low-moisture content. The differential enthalpy and entropy of 3 paper samples showed compensation phenomenon with the isokinetic temperature of 399.7 K indicating that water vapor had been adsorbed onto the paper samples with the same mechanism. Depending on the paper material, tensile strength of paper samples was affected by moisture content.
Rhim
Jong-Whan
JW
Dept. of Food Engineering, Mokpo National Univ., 61 Dorimri, Chungkyemyon, Muangun, Jeonnam 534-729, Republic of Korea. jwrhim@mokpo.ac.kr
Lee
Jun Ho
JH
D000327:Adsorption; D000465:Algorithms; D019277:Entropy; D018857:Food Packaging / Q000295:instrumentation; D055595:Mechanical Phenomena; D008855:Microscopy, Electron, Scanning; D008956:Models, Chemical; D010209:Paper; D010539:Permeability; D013227:Steam; D013499:Surface Properties; D013696:Temperature; D013718:Tensile Strength; D013816:Thermodynamics; D014675:Vegetables / Q000737:chemistry; D014867:Water / Q000032:analysis; D014934:Wood / Q000737:chemistry
D013227:Steam; D014867:Water