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The effects of temperature, relative humidity (%RH) and permeant concentration on aroma permeability were investigated in edible whey protein isolate (WPI) films. An orthogonal regression was performed to ascertain significance of these factors. Temperature and %RH had exponential effects on d‐limonene permeability, interacting synergistically to influence aroma transport in WPI polymer films. Permeability of d‐limonene in WPI polymer films was not influenced by permeant concentration in the range 62 to 226 ppm (mol/mol). The predictive equation generated by regression analysis could be potentially useful for edible packaging design within the given temperature, %RH, and concentration ranges. The Arrhenius‐type format also provided insight into the temperature‐sensitivity of WPI films and confirmation of the influence of %RH on permeability activation energy.
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Miller et al. (1998) studied this question.
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