| Abstract: | This work deals with mass transfers between liquid food and PVC packaging. A treatment which reduces the migration both of plasticizer toward a liquid food simulant and the liquid has been investigated. The treatment is a two step process: (1) soaking in a liquid and (2) drying at various temperatures. Some process parameters, such as time and temperature of soaking, temperature and time of drying, influence the treatment efficacy. The best values consider in from these factors were found due to experimental designs and the physical significance of the results is discussed. © 2003 Society of Chemical Industry |
