Model predicts polymer food packaging's propensity for absorbing aroma molecules from their contents
Thursday, August 16, 2018 - 08:50
in Physics & Chemistry
Your favorite foods and beverages could soon taste even better, thanks to new calculations developed at A*STAR. One significant source of flavor loss for food and beverage is from aroma molecules that are absorbed into the polymeric packaging materials used to store the products. Researchers have now developed a method to quickly predict aroma molecule absorption by packaging polymers.