Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1392
9
1
gregorian
2013
12
1
15
7
online
1
fulltext
en
Effect of Menthol Absorption by Packaging Material on the Quality of Yogurt Drink during Storage Time
Interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. Menthol is a mint flavor agent added to yogurt drinks in Iran and is considered as a factor affecting consumer acceptance. Absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. Tests were done on the effects of environmental conditions (storage for three months at temperatures of 4, 25, and 45°C) on flavor stability of yogurt drink samples. Absorbed flavor was extracted from PET bottles after the specified time periods and quantified using gas chromatography coupled with FID detector. Then, the diffusion coefficient of menthol into PET bottles (D<sub>p</sub>) was determined using concentrations of absorbed menthol. Results showed different absorption levels under various conditions. After 90 days, the absorption quantities at 4, 25, and 45°C were 38.21, 186.66 and 700.50 ng g<sup>-1</sup> of PET bottle, respectively. It was concluded that amounts of menthol absorption into PET bottles increased with storage time and higher temperature. Elevation of storage temperature resulted in significant increase in diffusion coefficient of menthol in PET bottle.
Absorption,Diffusion coefficient,Menthol,PET bottle,Yogurt drink
1373
1380
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-1696&slc_lang=en&sid=23
M.
Farhoodi
M.
Farhoodi
100319475328460050033
100319475328460050033
Yes
Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
Z.
Emam-Djomeh
Z.
Emam-Djomeh
100319475328460050032
100319475328460050032
No
Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
A.
Falah
A.
Falah
100319475328460050031
100319475328460050031
No
Food and Drug Deputy, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
Food and Drug Deputy, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
S.
Sabetghadam
S.
Sabetghadam
100319475328460050030
100319475328460050030
No
Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
M.
Nemati
M.
Nemati
100319475328460050029
100319475328460050029
No
College of Agriculture and Natural Resources, Islamic Azad University of Science and Research of Tehran, Tehran, Islamic Republic of Iran.
College of Agriculture and Natural Resources, Islamic Azad University of Science and Research of Tehran, Tehran, Islamic Republic of Iran.