Food/Package Compatibility and Migration

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Abstract
Physical/chemical compatibility is discussed as the primary factor in minimizing the reaction and interaction of components of the food with components of the pack aging material. The key variables which determine the interaction are diffusion, par tition, sorption and desorption constants. Examples are given for the migration and permeation of volatile and non-volatile compounds. An example shows the impor tance of considering the possibility of harmless components of the packaging material reacting to form organoleptic-active substances.