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Diffusion Analysis and Modeling of Potassium Sorbate in Gelatin Based Antimicrobial Film
Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China
Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China
Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China
- 1 Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China
- 2 Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China
- 3 Department of Food Science and Technology, Hainan Tropic Ocean University, Sanya, China
Journal of Materials Science and Chemical Engineering·Volume 04 (2016)·Pages 1–7·Published 25 July 2016·DOI10.4236/msce.2016.47001
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Abstract
The diffusion of potassium sorbate incorporated into gelatin based antimicrobial film was measured. Fick’s second law was applied to investigate the mechanism of potassium sorbate released from the films. The mathematical model was established. The result showed that the diffusion coefficient D increased with the increase of potassium sorbate concentration. The effects of temperature 5?C, 25?C and 35?C on diffusion were investigated. The mechanisms of potassium sorbate diffusion through gelatin films were mainly Fickian and determined by the power law model M t /M ∞ = k × t n . A decrease in temperature from 35?C to 5?C resulted in a reduction of diffusion coefficients from 5.20 × 10 ? 12 to 1.36 × 10 ?12 m 2 /s. The diffusion coefficient of potassium sorbate is influenced by receiving solution pH values.
KeywordsPotassium SorbateGelatinDiffusivityFick’s Mathematical Model
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