? ? ? ?
? ? ? ?
? ? ? ?
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
กกก<br />
กกกก<br />
DETERMINATION OF ACTIVATION ENERGY FOR WATER<br />
VAPOR PERMEABILITY OF PLASTIC FILMS AND<br />
APPLICATIONS IN MOISTURE SENSITIVE FOOD<br />
PACKAGING<br />
ก<br />
ก<br />
.. 2551
กกกกก<br />
กก<br />
Determination of Activation Energy for Water Vapor Permeability of Plastic Films and<br />
Applications in Moisture Sensitive Food Packaging<br />
<br />
ก<br />
<br />
ก<br />
<br />
(ก)<br />
.. 2551
กกก<br />
<br />
. ก ก<br />
ก <br />
. ก<br />
กก<br />
ก<br />
ก <br />
กกก<br />
<br />
<br />
ก กก<br />
<br />
กกก<br />
<br />
ก ก<br />
กก<br />
ก ก ก<br />
ก ก<br />
ก<br />
ก<br />
กก กก<br />
<br />
<br />
ก ก () <br />
ก ก ก ก<br />
<br />
ก<br />
<br />
กก<br />
ก<br />
ก<br />
ก <br />
ก<br />
2551
(1)<br />
(2)<br />
(3)<br />
ก (6)<br />
1<br />
3<br />
กก 4<br />
กก 39<br />
ก 39<br />
ก 40<br />
50<br />
89<br />
89<br />
92<br />
ก<br />
93<br />
ก 107<br />
ก ก ก 108<br />
ก กกก<br />
111<br />
ก ก 114<br />
ก ก<br />
116<br />
ก กกก 118<br />
ก <br />
126<br />
ก ก 128<br />
กก ก 130<br />
<br />
(1)
1 ก<br />
50<br />
2 กก<br />
51<br />
3 ก<br />
54<br />
4 กก กกกก<br />
60<br />
5 กกกก<br />
<br />
<br />
30±1 R 2 <br />
<br />
64<br />
6 ก ก<br />
R 2 % RMS 66<br />
7 ก 68<br />
8 <br />
69<br />
9 ก<br />
70<br />
10 ก<br />
77<br />
11 กกกก<br />
82<br />
12 ก<br />
LDPE OPP <br />
กก 84<br />
13 กก LDPE OPP กก<br />
87<br />
<br />
ก<br />
ก1 <br />
5 <br />
45 110<br />
1 <br />
127<br />
(2)
1 กกกกก 29<br />
2 ln (k) ก 1/T ก 30<br />
3 ก<br />
56<br />
4 ln (P) ก 1/T ก 61<br />
5 กกก<br />
11.3 32.4<br />
51.5 75.1 92.3 <br />
30±1 63<br />
6 ก<br />
<br />
<br />
30±1 65<br />
7 กกกกก<br />
67<br />
8 กก<br />
กกก<br />
กกก<br />
68<br />
9 กก<br />
0.058±0.016 71<br />
10 1 ก<br />
0.058±0.016 71<br />
11 กก<br />
2.447±0.039 72<br />
12 1 ก<br />
2.447±0.039 72<br />
13 กก<br />
2.809±0.052 73<br />
14 1 ก<br />
2.809±0.052 73<br />
15 กก<br />
6.262±0.051 74<br />
16 1 ก<br />
6.262±0.051 74<br />
17 กก<br />
12.649±0.150 75<br />
(3)
()<br />
<br />
<br />
<br />
<br />
18 1 ก<br />
12.649±0.150 75<br />
19 กก<br />
36.046±0.314<br />
76<br />
20 1 ก<br />
36.046±0.314 76<br />
21 ก<br />
<br />
ก 78<br />
22 ก <br />
<br />
0.234-0.670 80<br />
23 กก<br />
4 81<br />
24 กก<br />
5 81<br />
25 ก<br />
ก<br />
ก<br />
LDPE 85<br />
26 ก<br />
ก<br />
ก<br />
OPP 85<br />
(4)
ก<br />
ALU = aluminium foil<br />
A w = water activity<br />
APET = amorphous polyethylene terephthalate<br />
BET = Brunauer-Emmett-Teller<br />
CH 2COOK = potassium acetate<br />
CPET = crystallized polyethylene terephthalate<br />
D = diffusion coefficient<br />
DSC = differencetial scanning calorimetry<br />
E a = activation energy<br />
Ej = environmental factors<br />
EVA = ethylene vinyl acetate<br />
EVOH = ethylene vinyl alcohol<br />
GAB = Guggenheim-Anderson-de Boer<br />
GPPS = general purpose polystyrene<br />
HDPE = high density polyethylene<br />
HIPS = high impact polystyrene<br />
HPLC = high - performance liquid chromatography<br />
KCl = potassium chloride<br />
K 2CO 3 = potassium carbonate<br />
K 2NO 3 = potassium nitrate<br />
KI = potassium iodide<br />
LDPE = low density polyethylene<br />
LiCl = lithium chloride<br />
LLDPE = linear low density polyethylene<br />
Mg(NO 3) 2 = magnesium nitrate<br />
MgCl 2 = magnesium chloride<br />
(5)
ก ()<br />
MPET = metallized polyethylene terephthalate<br />
MCPP = metallized cast polypropylene<br />
MOPP = metallized oriented polypropylene<br />
NaCl = sodium chloride<br />
OPP = oriented polypropylene<br />
P = permeability coefficient<br />
PE = polyethylene<br />
PEN = polyethylene naphthalate<br />
PET = polyethylene terephthalate<br />
PETG = glycol modified polyethylene terephthalate<br />
PP = polypropylene<br />
PS = polystyrene<br />
PVC = polyvinyl chloride<br />
PVDC = polyvinylidene chloride<br />
R 2 = coefficient of determination<br />
RH = relative humidity<br />
%RMS = root mean square percent error<br />
S = solubility coefficient<br />
T g = glass transition temperature<br />
WVTR = water vapor transmission rate<br />
(6)
กกกก<br />
กกก<br />
Determination of Activation Energy for Water Vapor Permeability of Plastic<br />
Films and Applications in Moisture Sensitive Food Packaging<br />
<br />
กก<br />
ก<br />
ก<br />
กกก<br />
กกกกก<br />
ก<br />
(Paine and Paine, 1992) กก<br />
ก<br />
<br />
<br />
กก<br />
<br />
ก ก<br />
กกกก<br />
กกก<br />
<br />
กกกก<br />
ก<br />
ก<br />
ก กกก<br />
ก<br />
<br />
กกกกก ก<br />
ก กก<br />
ก<br />
กกกก กกกกก<br />
<br />
<br />
กกก<br />
ก<br />
<br />
<br />
ก<br />
<br />
กกก<br />
กก<br />
กก<br />
ก<br />
กกก
กก (activation energy, Ea) <br />
(water<br />
vapor permeability) ก ก<br />
กก<br />
กกกกก<br />
(Hernandez et al., 2000) ก<br />
Ea <br />
กกกก<br />
<br />
กกกก<br />
<br />
กกกกกกกก<br />
กก<br />
2
1. กก<br />
2. กกก<br />
ก<br />
ก<br />
3. กกกก<br />
<br />
กก กก:
กก<br />
กก<br />
กก<br />
ก<br />
กก กก<br />
<br />
1. <br />
<br />
ก<br />
1 <br />
(instant beverages) ก ก<br />
ก<br />
1-3<br />
ก<br />
2 ก<br />
ก <br />
<br />
<br />
(breakfast cereals) ก <br />
<br />
2-8<br />
ก<br />
3 ก<br />
<br />
<br />
6-30<br />
ก<br />
4 ก<br />
<br />
25- 40 ก <br />
ก<br />
(sugar confectionary) (salami) <br />
(Paine and Paine, 1992)<br />
2. กก<br />
ก<br />
<br />
<br />
<br />
กกก<br />
ก ก ก ก<br />
กก กก Paine and Paine (1992) <br />
ก
ก<br />
1 ก<br />
1-3 <br />
ก<br />
ก<br />
กกก<br />
ก<br />
<br />
กกกก<br />
กก<br />
ก <br />
ก<br />
2 ก<br />
2-8 กก<br />
กก<br />
1 กก ก<br />
ก<br />
(water vapor transmission rate, WVTR) <br />
<br />
กกก<br />
กก<br />
กกกกกก<br />
ก ก กก<br />
กก<br />
กกกก<br />
ก กกก<br />
500 2000 ก<br />
กก กกก<br />
<br />
กกก<br />
ก<br />
ก ก<br />
<br />
กกกกกก<br />
กกก<br />
ก กก<br />
<br />
ก<br />
ก<br />
ก Streptococcus<br />
thermophilus กกก (metabolism) กกก<br />
กก<br />
<br />
ก<br />
กกก<br />
ก<br />
5
กก <br />
ก กกก<br />
ก<br />
กกกกก<br />
ก กกก<br />
กก<br />
กก<br />
กก<br />
กก<br />
ก ก<br />
(metallized film) <br />
กกกกก<br />
<br />
กกก<br />
<br />
ก<br />
ก<br />
<br />
กก <br />
ก<br />
3 ก<br />
ก กก กก ก<br />
<br />
กกก<br />
<br />
<br />
<br />
กก<br />
<br />
<br />
กกกก<br />
Dried extruded products ก ก<br />
ก<br />
กก<br />
ก<br />
กกก<br />
กกกกกก<br />
ก<br />
17-20 <br />
ก<br />
ก ก<br />
ก กกกกก<br />
กกก (amino acids) กก<br />
ก<br />
6
ก<br />
4 ก<br />
ก กก<br />
<br />
กกก<br />
3. กก<br />
ก<br />
ก<br />
1 2 ก<br />
กกกก<br />
<br />
กก 2005 กก<br />
กก<br />
4-8 2.88 <br />
<br />
14,000 <br />
ก กก (Dissayanun, 2006)<br />
4. <br />
กกก<br />
(free water) ก<br />
กก<br />
(bound water) กกกก<br />
กกก<br />
ก<br />
<br />
กกก<br />
ก<br />
กกกก<br />
ก<br />
กกก<br />
กกก<br />
<br />
<br />
กกก<br />
ก<br />
<br />
(water activity, Aw) <br />
กกก กก<br />
กก<br />
Aw ก<br />
0.91 ก<br />
ก<br />
Aw ก<br />
0.80 กก Aw <br />
<br />
Aw ก<br />
7
กก<br />
Aw กก <br />
ก<br />
ก<br />
<br />
Aw ก<br />
ก ก<br />
4.1 A w ก<br />
กกกกก<br />
กกก<br />
กก<br />
Aw ก<br />
<br />
Aw <br />
0.6 0.7 <br />
Aw กกก<br />
กก<br />
(millard reaction) ก<br />
Aw <br />
กกก<br />
Aw ก<br />
กกก<br />
ก<br />
กก<br />
Aw กก<br />
ก<br />
กกก<br />
<br />
Aw ก 0.8 ก กกกก<br />
Aw ก<br />
กกก<br />
กกกกกกกก<br />
ก<br />
4.2 Aw ก<br />
ก<br />
ก<br />
ก<br />
<br />
Aw ก<br />
0.6 กก<br />
<br />
ก Aw กก<br />
กก ก ก<br />
กก<br />
8
4.3 <br />
Aw ก<br />
กกก<br />
ก<br />
กกก<br />
<br />
กก กก<br />
ก<br />
กกก<br />
Aw ก 0.45 (Xiong, 2002)<br />
กกกก<br />
<br />
กก<br />
ก<br />
<br />
(mobility enhancer) กกกก<br />
<br />
<br />
(free volume) ก<br />
กก<br />
<br />
(Slade and Levine, 1991)<br />
<br />
Aw <br />
Aw ก<br />
ก<br />
Aw ก<br />
กก<br />
ก<br />
<br />
(moisture sorption isotherm) <br />
ก<br />
กกก<br />
<br />
ก<br />
ก Aw ก<br />
กกกก<br />
ก<br />
<br />
กก (sigmoidal) กก<br />
ก J กกกก<br />
<br />
กกก<br />
กกก<br />
กก<br />
กกกก <br />
ก ก<br />
กกก กกก<br />
กกกก<br />
กกก<br />
กกก<br />
กกก<br />
(Jamali et al., 2006; Ngoddy and Bakker-<br />
9
Arkema, 1975; Ertugay and Certel, 2000; Kumar, 2000; Aviara and Ajibola, 2002; Viswanathan<br />
et al., 2003; Akanbi et al., 2006; Samapundo et al., 2007)<br />
ก<br />
กก<br />
<br />
ก (crystallinity) กกก<br />
ก<br />
ก<br />
ก<br />
ก<br />
ก ก<br />
(Perez-Alonso et al., 2006)<br />
3 <br />
4.4 กก<br />
กก<br />
Gal (1987) กก<br />
<br />
4.4.1 กก (gravimetric) กกก<br />
กก<br />
(ก<br />
)<br />
กก<br />
<br />
กกกกก<br />
<br />
<br />
4.4.2 ก (manometric) ก<br />
<br />
ก <br />
ก<br />
4.4.3 กก (hygrometric) ก<br />
ก<br />
กกก<br />
ก <br />
ก<br />
กกกกกกก<br />
<br />
<br />
ก<br />
2-3 ก <br />
กก<br />
10
ก<br />
ก<br />
<br />
ก<br />
ก<br />
3-6 กกก<br />
(Rahman and Al-Belushi, 2006)<br />
กกก (static gravimetric technique) ก<br />
ก<br />
European COST 90 (Wolf et al., 1985) <br />
(Wang<br />
and Brennan, 1991; Kaymak-Ertekin and Sultanoglu, 2001; McMinn and Magee, 1999; McMinn<br />
et al., 2007; Simal et al., 2007; Goula et al., 2008) ก<br />
ก (empirical model) กกก<br />
<br />
<br />
กกก<br />
Aw (Iglesias and Chirife, 1976) Labuza (1975) ก<br />
Aw <br />
กกก<br />
(matrix) <br />
กก<br />
Aw ก<br />
Al-Muhtaseb et al. (2002) <br />
กกก Brunauer-Emmett-Teller (BET)ก<br />
<br />
(multilayer sorption isotherms) <br />
(monolayer) Halsey ก<br />
ก<br />
Henderson <br />
Oswin ก<br />
กกกกก<br />
Guggenheim-<br />
Anderson-de Boer (GAB) ก<br />
BET GAB <br />
Aw 0.9 ก<br />
BET <br />
ก Aw <br />
0 0.5 กก<br />
Van den Berg (1981)<br />
กก<br />
77 ก<br />
BET กก<br />
GAB กก<br />
<br />
กกกกกก<br />
Peleg Oswin Ferro-Fontan McLaughlin and Magee (1998) ก<br />
กก BET GAP ก <br />
GAB กกก BET<br />
ก<br />
(Ayranci et al, 1990; Iguedjtal et al.,<br />
2008; Goula et al., 2008; Cervenka et al., 2008; Garcia-Perez et al.,2007; Simal et al., 2007)<br />
11
5. กกก<br />
กกก<br />
<br />
ก<br />
กกกกก<br />
ก<br />
กก<br />
<br />
กก<br />
<br />
กกก<br />
(ก<br />
ก, 2548) กก<br />
ก<br />
กกก<br />
<br />
กกก<br />
กกกก กก<br />
กก<br />
(Hudson and<br />
Ogunsua, 1976; Holt et al., 1992; Pachico, 1997; Afolabi et al., 2001; Lopez et al., 2004;<br />
Mohamed et al., 2006) ก<br />
ก<br />
(Szczesniak and Kleyn, 1963;<br />
Szczesniak and Kleyn, 1971; Rohm, 1990) กกกกก<br />
กกก<br />
(Van den Berg et al., 1975; Chang et al.,<br />
2000; Chang et al., 2006) กก<br />
กกกกก<br />
กกกกกกก<br />
(Duizer et al.,<br />
1998) กกก<br />
ก<br />
(Roudaut et al., 2002) ก<br />
กก<br />
กก<br />
ก (Roudaut et al., 2002) 2-3 ก<br />
ก<br />
(Mohamed et al., 1993; Hecke et al., 1995; Ferriola and Stone,<br />
1998; Roudaut et al., 2002; Thakur and Saxena, 2000)<br />
12
กกก<br />
(Roudaut et al., 2002) ก<br />
(Roudaut<br />
et al., 2002) กกก กกก<br />
ก<br />
กกก กก<br />
(Nicholls et al., 1995)<br />
กก<br />
<br />
(Van<br />
den berg et al., 1975; Fontanet et al., 1997) กก<br />
(glass<br />
transition temperature, Tg) กกกกก<br />
Tg กกก<br />
<br />
ก<br />
ก<br />
(Slade and Levine, 1995) กกก<br />
ก<br />
Tg <br />
ก<br />
6. ก<br />
กกกกก<br />
(thermoplastics) ก<br />
6.1 (polyethylene, PE)<br />
PE กก (polyolefins) กก<br />
ก<br />
(branched chain)<br />
(linear chain) <br />
<br />
<br />
PE ก (CH2) PE <br />
กกก PE ก<br />
ก<br />
<br />
<br />
ก<br />
กกก<br />
PE <br />
<br />
(non polar) กก<br />
<br />
ก กก<br />
ก<br />
PE ก กกกก ก Tg <br />
(<br />
120 ) <br />
<br />
<br />
PE ก<br />
ก<br />
13
6.1.1 <br />
(low density polyethylene, LDPE) <br />
ก 50-70 <br />
ก <br />
กก<br />
กกก<br />
ก ก<br />
(softening point) <br />
(80-130 ) <br />
ก<br />
106-112 (Soroka, 2002)<br />
6.1.2 (high density polyethylene, HDPE) <br />
ก HDPE กก (ก 65-90) <br />
กกก <br />
ก<br />
ก LDPE ก<br />
( 100-121 <br />
) HDPE <br />
<br />
<br />
ก<br />
<br />
(retortable pouches) HDPE ก<br />
ก<br />
6.1.3 <br />
(linear low density polyethylene,<br />
LLDPE) กกก<br />
กก<br />
LLDPE ก<br />
LDPE 10 15 ก<br />
LDPE LLDPE ก <br />
<br />
กก กก<br />
LDPE ก (Robertson, 2006)<br />
6.2 (polypropylene, PP)<br />
PP ก PE กกก ก<br />
ก <br />
<br />
กก (-CH3) 3 <br />
ก PP กกก<br />
(isotactic)<br />
<br />
-CH3 -CH3 กกก<br />
14
ก กก <br />
PP ก<br />
กก<br />
(syndiotactic) -CH3<br />
ก<br />
-CH3 กกก<br />
ก กก กก (Robertson,<br />
2006)<br />
PP ก<br />
(140-150 ) ก PE <br />
ก <br />
<br />
<br />
PP กก<br />
(oriented film) <br />
(cast film) CPP กก<br />
กก<br />
ก<br />
CPP กก <br />
(Robertson, 2006)<br />
OPP กก<br />
(oriented polypropylene, OPP) <br />
<br />
กกกก <br />
ก<br />
กก<br />
กก <br />
<br />
ก PP กก<br />
<br />
<br />
กกก (nucleating agent) ก ก<br />
ก <br />
ก<br />
<br />
กก ก<br />
กก ก<br />
LDPE LLDPE (, 2550)<br />
PP ก ก<br />
(metallized oriented polypropylene, MOPP) กกกก<br />
ก <br />
กก <br />
ก กกก<br />
CPP (metallized<br />
cast polyethylene, MCPP)<br />
15
PP กกก<br />
ก กกก<br />
กก<br />
<br />
<br />
<br />
<br />
<br />
กก<br />
<br />
PP ก <br />
กก<br />
<br />
กก<br />
PP ก <br />
<br />
กก<br />
กก ก CD <br />
6.3 (polystyrene, PS)<br />
PS <br />
( atactic) ก<br />
(amorphous) กก<br />
ก<br />
กก กก<br />
ก<br />
PS กกกก<br />
PS ก ก กกก<br />
<br />
ก กก<br />
PS <br />
ก Tg (74-105 ) (90-95 )<br />
PS ก<br />
4 <br />
6.3.1 GPPS (general purpose polystyrene) ก PS <br />
<br />
ก <br />
ก<br />
ก<br />
ก<br />
ก ก<br />
<br />
6.3.2 OPS ก ก<br />
PS ก ก ก <br />
16
6.3.3 HIPS (high impact polystyrene) กก<br />
<br />
กก<br />
6.3.4 PS<br />
6.4 (polyvinyl chloride, PVC)<br />
PVC กก <br />
ก<br />
PVC <br />
กกก<br />
PVC กก<br />
กก<br />
ก<br />
ก<br />
C-Cl กก<br />
PVC Tg (75-105 ) ก<br />
กก<br />
ก กกก กกก<br />
(<br />
, 2550)<br />
6.5 (polyvinylidene chloride, PVDC)<br />
PVDC กก<br />
กกก PVC ก ก CL 2 <br />
ก PVDC ก PVC<br />
ก PVDC กก <br />
(388-401 ) ก (205 ) <br />
ก ก<br />
140-175 <br />
<br />
PVDC ก<br />
<br />
17
2-10 di-butyl sebacate di-isobutyl adipate <br />
ก<br />
PVDC HCl ก PVC<br />
Dow Chemical <br />
PVDC กก<br />
<br />
ก Saran ® กก<br />
PVDC <br />
PVDC กกก<br />
ก <br />
ก<br />
กก <br />
PVDC ก (Robertson, 2006) PVDC ก EVOH <br />
PVDC กกกกก<br />
(, 2550)<br />
PVDC กกกก<br />
กกกกก<br />
<br />
ก<br />
กก<br />
PVDC ก K ก<br />
K-OPP K-OPET (, 2550)<br />
6.6 (polyethylene terephthalate, PET)<br />
PET ก<br />
กก<br />
(condensation polymerization) ก ( terephthalic acid)<br />
(dimethyl terephthalate) ก ก (ethylene glycol) PET<br />
กกก<br />
กกกก<br />
ก<br />
กก<br />
ก <br />
PET กก<br />
6.6.1 PET <br />
(amorphous polyethylene terephthalate,<br />
APET) ก กก <br />
ก ก<br />
APET กกก<br />
ก<br />
2 (biaxial orientation) <br />
กก<br />
ก กกกกกกก<br />
18
PVDC กก ( SiOx coating) ก PET <br />
( laminate) ก ( extrusion coated) ก LDPE ก<br />
ก<br />
MPET (metallized polyethylene terephthalate) ก<br />
ก<br />
ก<br />
กกก <br />
12 (Fowle, 2005)<br />
6.6.2 PET ก<br />
(crystallized polyethylene terephthalate, CPET)<br />
ก<br />
CPET กกก กกกก<br />
ก<br />
ก<br />
CPET <br />
ก<br />
<br />
<br />
<br />
<br />
6.6.3 PET ก<br />
(glycol modified polyethylene terephthalate, PETG)<br />
ก (cyclohexene dimethylanol) กก<br />
ก (terephthalic acid) กก <br />
<br />
ก PET <br />
PETG<br />
ก<br />
ก ก <br />
<br />
<br />
6.7 (polyethylene naphthalate, PEN)<br />
PEN กกก<br />
ก ก (naphthalate dicarboxylate) <br />
ก PEN ก PET ก ก<br />
- กกกก<br />
ก<br />
- ก<br />
- ก<br />
19
- กก<br />
- กก<br />
- ก <br />
- ก<br />
PEN ก PET ก 3-4 ก <br />
ก PET (PET/PEN blend) กก<br />
(transesterification) ก<br />
PET/PEN <br />
ก US-FDA ก<br />
6.8 (polyamide or nylon)<br />
Nylon ก<br />
(-OCNH-) ก กก<br />
-<br />
(di-amine) ก<br />
ก- (di-carboxylic acid) กกก (self<br />
condensation) กก<br />
กก<br />
กก<br />
Nylon กก<br />
Nylon กก<br />
- กก- -<br />
ก-<br />
Nylon 66 ก<br />
กก (hexamethylene diamine) กก (adipic acid)<br />
Nylon กกก<br />
กก<br />
กก ก<br />
Nylon Nylon 6 Nylon 11 <br />
Nylon กกก<br />
<br />
ก ก<br />
กก<br />
(thermoforming) Nylon กกกก<br />
2 <br />
(ก ON ONY BON) กกกก<br />
20
กก<br />
กก<br />
ก<br />
ก KON/PE BON/LDPE BON/Ionomer BON/AL/EVA <br />
Nylon กกก<br />
<br />
กกก ก<br />
<br />
ก<br />
กก<br />
ก Nylon ก PET ก<br />
PE ก<br />
ก ก<br />
กก<br />
Nylon กก<br />
(ethylene<br />
oxide) <br />
ก<br />
6.9 (ethylene vinyl acetate, EVA)<br />
EVA <br />
(random copolymer) กก<br />
2 ก ก EVA <br />
ก EVA <br />
5-<br />
50 ก<br />
5 กก<br />
ก<br />
EVA ก<br />
<br />
EVA <br />
15-18<br />
กกก<br />
EVA <br />
กกก<br />
<br />
กกก<br />
<br />
กก<br />
ก (adhesion strength) <br />
<br />
<br />
EVA ก (extrusion<br />
coating) ก<br />
(co-extruded heat sealant) ก<br />
<br />
(tie layer) <br />
ก<br />
Tm <br />
<br />
ก กก<br />
(adhesive)<br />
21
6.10 ก (ethylene vinyl alcohol, EVOH)<br />
EVOH กก กก<br />
EVA กก ก<br />
OH ก EVOH <br />
ก<br />
ก Tg (55-70 ) EVOH กก<br />
<br />
ก<br />
OH (isomorphous) <br />
EVOH <br />
EVOH ก<br />
27-48 <br />
EVOH กกกก ก<br />
<br />
ก<br />
<br />
EVOH <br />
กกกกก<br />
EVOH <br />
ก EVOH กก<br />
EVOH <br />
<br />
กก<br />
PET/EVOH/LDPE <br />
EVOH ก<br />
กก<br />
กก<br />
กกก<br />
EVOH <br />
ก<br />
<br />
ก<br />
ก<br />
<br />
EVOH กก<br />
ก<br />
<br />
ก EVOH ก<br />
- ก (cast co-extrusion) PET/EVOH/EVA <br />
<br />
<br />
- ก (blow co-extrusion) LLDPE/EVOH/LLPE <br />
<br />
- ก OPP/EVOH/LDPE <br />
- ก (co-extrusion coating) LDPE/Paperboard/<br />
EVOH/Ionomer กก<br />
- ก<br />
PP/EVOH/PP ก<br />
22
- ก<br />
(co-extrusion blow moulding ) <br />
PET/EVOH/PET <br />
7. ก<br />
<br />
ก<br />
4 ก<br />
ก<br />
7.1 <br />
ก กกก<br />
กกก<br />
ก กก<br />
ก ก<br />
7-12 กก<br />
<br />
กกก<br />
กก<br />
ก<br />
(Fowle, 2005) ก<br />
กก<br />
กก<br />
PET OPP PET <br />
ก <br />
(Massey, 2002) กก<br />
กก<br />
(high mechanical strength) <br />
ก<br />
ก ก 150 (MacDonald et<br />
al., 2002) ก<br />
LDPE LLDPE <br />
<br />
ก (Robertson, 2006)<br />
7.2 ก<br />
<br />
2<br />
PET CPP <br />
PET ก<br />
(Fowle, 2005) ก<br />
กกก<br />
ก<br />
PET OPP กกก<br />
<br />
PE CPP ก<br />
<br />
CPP ก ก ก CPP ก ก<br />
CPP ก<br />
<br />
23
กกกก<br />
ก <br />
กก ก (bag in box) <br />
(lidding) (Fowle, 2005)<br />
7.3 <br />
กก<br />
<br />
ก กก<br />
กกก<br />
ก<br />
OPP<br />
ก CPP LLDPE กก<br />
ก<br />
กกกกกกก<br />
กกก<br />
ก<br />
กกกกก ก<br />
7.4 <br />
กกกก<br />
ก<br />
กกกก<br />
กก<br />
8. กกก<br />
<br />
<br />
กกก<br />
<br />
(permeability coefficient, P) กกก<br />
(diffusion coefficient, D) ก<br />
(solubility coefficient, S) <br />
ก (1)<br />
<br />
P = <br />
D = ก<br />
S = ก<br />
P = DS<br />
(1)<br />
24
D ก<br />
<br />
กก<br />
ก<br />
กก<br />
กก กก-<br />
<br />
(Langmuir-Henry) ก (2) ก P ก<br />
<br />
P = kD<br />
D<br />
C'<br />
H bD<br />
+<br />
1+<br />
b<br />
P = <br />
k = <br />
DD = กก<br />
DH = กก<br />
CH = <br />
bp = <br />
ก กกก (permeation) กก<br />
1) กก<br />
2) ก<br />
3) กก<br />
ก<br />
P ก<br />
D S <br />
กก D S <br />
<br />
D S<br />
<br />
P <br />
กก (Hernandez et al., 2000)<br />
8.1 กก<br />
กก ก<br />
<br />
p<br />
H<br />
(2)<br />
25
8.1.1 ก (isostatic method)<br />
กกก<br />
<br />
กกก<br />
กก<br />
ก (carrier gas) <br />
<br />
(detector)<br />
กก<br />
ก<br />
<br />
<br />
ก <br />
ก D <br />
ก S ก P<br />
ก P D ก กก<br />
กก<br />
P กก (3)<br />
<br />
l<br />
P RSS<br />
A∆p<br />
= (3)<br />
P = <br />
RSS= ก <br />
D กก (4)<br />
2<br />
l<br />
D = (4)<br />
7. 2t<br />
1/<br />
2<br />
26
D = ก<br />
l = <br />
t1/2 = <br />
<br />
(Hernandez et al., 2000)<br />
8.1.2 ก (quasi isostatic method)<br />
กกก <br />
กก<br />
ก<br />
<br />
กก<br />
<br />
<br />
<br />
ก<br />
กกก<br />
<br />
กก<br />
(∆p) <br />
ก<br />
<br />
ก<br />
ก P D กก<br />
ก<br />
P กก (6)<br />
D กก (5)<br />
<br />
2<br />
l<br />
D = (5)<br />
6θ<br />
θ = ก<br />
(Hernandez et al., 2000)<br />
27
8.2 <br />
<br />
P WVTR ก<br />
กก<br />
<br />
(relative humidity, RH) กกก<br />
<br />
<br />
(desiccant) กก<br />
<br />
ก WVTR P กก (6)<br />
<br />
P<br />
l<br />
WVTR<br />
∆p<br />
= (6)<br />
P = <br />
WVTR = ก<br />
l = <br />
∆p = ก (Hernandez et al., 2000)<br />
ก WVTR ก ASTM E 96-<br />
00 กก<br />
ก ก ก <br />
ก<br />
ก<br />
32 (ASTM, 2000) ASTM D 3079-94 (Reapproved<br />
2003) กก<br />
(ASTM, 2003a) ASTM E 398-<br />
03 ก<br />
ก (ASTM, 2003b)<br />
9. กกก<br />
9.1 ก E a<br />
9.1.1 E a<br />
28
Ea กก<br />
กกก<br />
<br />
กก<br />
<br />
1<br />
<br />
1 กกกกก<br />
:<br />
Chasin and Mowshowitz (2006)<br />
กกกก<br />
กกก<br />
<br />
กกกก<br />
ก<br />
<br />
กก<br />
Ea ก ก<br />
ก<br />
กกกก ก<br />
กก<br />
(Anonymous, n.d.) ก (7)-(10)<br />
<br />
k k Ea<br />
/ RT<br />
= (7)<br />
0 −<br />
k = <br />
(กก)<br />
Ea = กก ()<br />
ko = ก<br />
0 <br />
R = ก<br />
( )<br />
29
T = ()<br />
กก<br />
<br />
<br />
9.1.2 ก E a<br />
k k Ea<br />
RT / ln ln 0 −<br />
= (8)<br />
k = −Ea<br />
RT + / ln constant (9)<br />
ln = −(<br />
E / R)(<br />
1/<br />
T ) +<br />
k a constant (10)<br />
ก Ea กก ln (k) ก 1/T <br />
ก กกกกกก <br />
<br />
- Ea/R <br />
2<br />
<br />
2 ln (k) ก 1/T ก<br />
กกกกก <br />
กก (11)<br />
30
ln( k) −E<br />
a /( R)(<br />
1/<br />
T ) + ln k<br />
= (11)<br />
y = m x + b<br />
กก Ea ก กก<br />
กกกก<br />
กกกก<br />
กกกกก<br />
กกกก กก<br />
ก<br />
Ea กก<br />
กกก Ea กกก<br />
กกกก<br />
กก<br />
(Van Boekel and Tijskens,<br />
2001) ก กกก<br />
กกกก<br />
ก <br />
(Xianda et al.,<br />
1987; Jenekhe and Lin, 1983; Aggarwal et al., 1988; Yilgor and Yilgor, 1999; Bertuzzi et al.,<br />
2007) ก (Semenova et al., 1992; Compan et al., 1993; Wang and<br />
Mattes, 1999; Kapanin and Lemanik, 2003)<br />
9.1.3 กกก E a<br />
กกกก<br />
กกก<br />
<br />
กก<br />
กกก<br />
ก ก ก<br />
ก<br />
กกกก<br />
Hernandez et al. (2000) กก ก P <br />
ก<br />
(12) ก<br />
<br />
ก<br />
0<br />
( E p / RT )<br />
P = P0e<br />
(2)<br />
31
P = <br />
Po = ก<br />
0 <br />
Ep = กก ()<br />
R = ก<br />
( )<br />
T = ()<br />
<br />
P <br />
Ea <br />
ก ln (P) ก 1/T ก ก Ea/R <br />
กก<br />
กกก<br />
ก<br />
(13) <br />
P<br />
2<br />
−E<br />
p / R(<br />
1/<br />
T2<br />
−1/<br />
T1<br />
) E p / R(<br />
1/<br />
T1<br />
−1/<br />
T2<br />
)<br />
1e<br />
= P1e<br />
= P<br />
(13)<br />
<br />
P1 = <br />
<br />
P2 = <br />
<br />
Ep = กก ()<br />
R = ก<br />
( )<br />
T = ()<br />
กกกก<br />
<br />
กกกก (14)<br />
t<br />
ql<br />
AP∆p<br />
= (14)<br />
32
))<br />
<br />
<br />
t = กก ()<br />
q = ก<br />
(ก)<br />
= ก<br />
(ก<br />
x (ก-<br />
<br />
l = ()<br />
A = <br />
( )<br />
P = <br />
∆p = ก ก<br />
กก<br />
กก<br />
กกกก กก<br />
ก<br />
กกกก<br />
ก กก<br />
ก<br />
กก<br />
กกก<br />
กกก<br />
กกกกก<br />
ก<br />
กกกกกกกก<br />
<br />
ก (peroxide) <br />
ก (hexanal) <br />
<br />
ก กกกก<br />
กก<br />
<br />
กก<br />
ก<br />
กก<br />
<br />
<br />
ก<br />
ก<br />
กก<br />
<br />
กก<br />
Aw กก<br />
<br />
<br />
กกก<br />
Ea <br />
<br />
P <br />
Xiong (2002) ก<br />
33
กกก Post ® Shreded Wheat Cereal Ea <br />
P กก<br />
กก<br />
<br />
กก<br />
กกก<br />
กกก<br />
ก<br />
Ea ก Ea ก<br />
<br />
Marino et al. (2005) กกกกก<br />
PVC MOPP<br />
กก<br />
25 35 45 <br />
75 <br />
<br />
Aw <br />
<br />
กกกก<br />
กกก<br />
(kinetic) ก<br />
ก Ea ก<br />
กกกก<br />
ก<br />
<br />
กกกก Wang et al. (2004) Ea ก<br />
<br />
<br />
10. กกก<br />
10.1 กกก<br />
กกกก<br />
กกก กกกกกก<br />
ก กกกกก<br />
ก<br />
กก rQ = phi (Ci, Ej) <br />
rQ ก<br />
กก (composition factors) <br />
ก ก<br />
กกก<br />
pH Aw <br />
(environmental factors, Ej) <br />
ก (mechanical<br />
stress) <br />
<br />
<br />
ก <br />
34
กกกก<br />
<br />
กกก <br />
ก<br />
กก<br />
กกก<br />
กกก<br />
<br />
ก<br />
ก<br />
ก<br />
กกกก<br />
<br />
กกก กกกกก<br />
<br />
<br />
ก<br />
กก<br />
ก<br />
(thermodynamic law) กก<br />
กก<br />
ก ก <br />
10.2 ก Q 10 กก<br />
กกกก<br />
Q 10 กกกก<br />
10<br />
ก<br />
<br />
<br />
ก<br />
ก<br />
ก<br />
<br />
กกก<br />
10.3 กกก (accelerated shelf life testing)<br />
กก กกกก<br />
ก กก<br />
<br />
<br />
9-13 ก<br />
กก<br />
ก<br />
<br />
<br />
กก กกก<br />
<br />
กก กกกก<br />
กก<br />
ก<br />
กกก<br />
กกก<br />
กก<br />
ก ±10 ก<br />
35
กก<br />
กกกก<br />
ก<br />
กกกก<br />
กกกก<br />
(Labuza, 2000)<br />
กกก<br />
Aw <br />
กกกกกกก<br />
Aw (thermodynamic energy ) <br />
<br />
กกก<br />
Aw กกก<br />
Aw กก<br />
กกกก<br />
<br />
(Taoukis et al., 1988) ก กก<br />
ก<br />
Aw ก <br />
Aw กก 0.6-0.8 กกกก<br />
กก Aw <br />
กกก<br />
กกก<br />
กกกก<br />
Azanha and Faria (2005) กกกก<br />
ก (cornflakes) ก ก<br />
ก 3 ก ก (linear) กกก<br />
(middle point) ก<br />
(logarithm interval) กกกก<br />
<br />
ก ก<br />
<br />
Nielsen et al. (1997) กกกก ก<br />
(multiple regression) กกก (principal component<br />
analysis) กกกก<br />
(<br />
<br />
8 6 ก 15 0) กกก<br />
<br />
<br />
กกกก<br />
(coefficient of determination, R 2 )<br />
36
11. กกก<br />
กกกกก<br />
กกก<br />
ก<br />
กกก <br />
ก<br />
(Labuza, 2000) กก<br />
11.1 ก<br />
กก<br />
กก<br />
ก<br />
ก<br />
ก<br />
ก<br />
กกก<br />
กก<br />
<br />
0 <br />
100 กก<br />
0 <br />
<br />
11.2 ก Weibull Hazard Method<br />
กกกก<br />
<br />
<br />
<br />
กกกก<br />
กกก<br />
ก<br />
กกก กก<br />
50 <br />
11.3 ก<br />
(instrument measurement)<br />
กกก<br />
กกกก<br />
ก<br />
ก<br />
กก<br />
(Kilcast et al., 2000) ก<br />
กกก<br />
กก กก<br />
ก<br />
<br />
37
กกก<br />
กกก ก<br />
tests )<br />
11.4 กก (chemical and physical property<br />
กกกก<br />
<br />
<br />
กก <br />
ก (headspace) กก<br />
( high - performance liquid chromatography, HPLC) ก<br />
กกกก<br />
(electronic nose) ก<br />
<br />
Aw <br />
<br />
11.5 ก (microbiological test)<br />
กกกก<br />
กกก<br />
กก<br />
กกก<br />
(standard plate count) <br />
<br />
38
1. <br />
1.1 กก<br />
1.2 <br />
2. ก<br />
3. <br />
กก<br />
ก<br />
2.1 ก<br />
2.2 <br />
2.3 ก<br />
2.4 ก<br />
2.5 ก<br />
(moisture can)<br />
2.6 <br />
(desiccator)<br />
2.7 กก<br />
3.1 (lithium chloride, LiCl)<br />
3.2 (potassium acetate, CH2COOK) 3.3 ก (magnesium chloride, MgCl2) 3.4 (potassium carbonate, K2CO3) 3.5 ก (magnesium nitrate, Mg(NO3) 2)<br />
3.6 (potassium iodide, KI)<br />
3.7 (sodium chloride, NaCl)<br />
3.8 (potassium chloride, KCl)<br />
3.9 (potassium nitrate, K2NO3) 3.10 <br />
(desiccant)
4. <br />
4.1 ก<br />
(Sartorius CP 2245, Germany)<br />
4.2 <br />
(WTW TS 1006-1, Green Banyan Co Ltd., Thailand)<br />
4.3 <br />
(SUNDEN INTERCOOL SRC-680 SAD, <br />
() ก ()<br />
4.4 <br />
(Kenwood KM 410, Kenwood Ltd., UK)<br />
4.5 <br />
(Lloyd TM LRX S/N 10313, Lloyd Instruments Ltd., UK)<br />
4.6 <br />
ก (NETZSCH DSC 204 F1, LMS<br />
Instruments Company Co. Ltd., Germany)<br />
4.7 <br />
Aw (TESTO 650, Germany)<br />
4.8 <br />
(BINDER FD 115, Korea)<br />
4.9 ก<br />
(EYELA VOS 450 SD, Tokyo Rikakikai Co, Japan )<br />
4.10 <br />
( TESTO 608-H1, Germany)<br />
ก<br />
1. กกก<br />
กกกกก<br />
กก <br />
ก<br />
กกก<br />
2. กกกกก<br />
ก<br />
2.1 ก WVTR<br />
40
WVTR ASTM E 96 ( ASTM, 2005) <br />
20±1 25±1 30±1 35±1 38±1 ก<br />
ก<br />
90±2 <br />
ก ก (, 2539) WVTR <br />
ก <br />
2.2 ก P<br />
P <br />
WVTR <br />
ก 2.1 P ก<br />
(6)<br />
P<br />
l<br />
WVTR<br />
∆p<br />
= <br />
l ∆P ก (Hernandez<br />
et al., 2000)<br />
ก (ANOVA) <br />
ก<br />
Duncans New Multiple Rang Test<br />
2.3 ก E a<br />
Ea ก<br />
ln (P) ก 1/T<br />
ก Ea <br />
ก<br />
ก (slope) = Ea/R R ก<br />
Ea ก (Hernandez et al.,<br />
2000) กก<br />
cluster analysis<br />
3. กกกกก<br />
<br />
กก กก: <br />
3.1 กก<br />
3.1.1 ก<br />
41
กก<br />
(moisture kinetic) <br />
ก<br />
กก<br />
ก<br />
กก<br />
2 <br />
ก<br />
4 ก ก<br />
กก<br />
กก <br />
กกกก<br />
ก<br />
ก<br />
5 ก LiCl MgCl2 Mg(NO3) 2<br />
NaCl K2NO3 <br />
ก 11.3 32.4 51.4<br />
75.1 92.3 (Bell and Labuza, 2000) ก<br />
30±1 ก<br />
<br />
AOAC (Lane, 1998) ก 2 <br />
ก<br />
<br />
<br />
ก<br />
ก<br />
กกกก<br />
ก Peleg (1988) ก<br />
<br />
t<br />
M ( t)<br />
= M 0<br />
(15)<br />
k + k t<br />
1<br />
M (t) = <br />
t t >0<br />
M0 = <br />
(=0)<br />
k1, k2 = <br />
3.1.2 ก<br />
<br />
<br />
(ก ) ก<br />
<br />
2 ก<br />
4 ก กกก<br />
กกก<br />
ก<br />
30 ±1 กก (Spiess and Wolf, 1983; Labuza, 2000) <br />
กก<br />
กก<br />
กก<br />
9 <br />
11.3 21.6 32.4 43.2 51.4 67.9 75.1 83.6<br />
2<br />
42
92.3 LiCl CH2COOK MgCl2 K2CO3 Mg (NO3) 2 KI NaCl KCl <br />
K2NO3 (Greenspan, 1977; Palipane and Driscoll, 1992; Young, 1967; Bell and Labuza,<br />
2000) ก<br />
4 ก<br />
<br />
AOAC (Lane, 1998) Aw ก<br />
<br />
(equilibrium moisture content)<br />
ก<br />
(ก)<br />
ก Y ก Aw <br />
ก X กก<br />
<br />
<br />
ก<br />
<br />
<br />
- ก GAB ก<br />
m<br />
C km<br />
a<br />
1<br />
0 w<br />
e = (16)<br />
( 1−<br />
kaw<br />
)( 1−<br />
kaw<br />
+ C1kaw<br />
)<br />
me = <br />
(ก)<br />
C1, k = <br />
m0 = <br />
Aw = <br />
กก<br />
aw<br />
m<br />
e<br />
k<br />
m<br />
0<br />
1<br />
( −1)<br />
a<br />
c<br />
= w 2 +<br />
aw 2<br />
= w w<br />
me<br />
α a + βa<br />
+ ε<br />
1<br />
m<br />
0<br />
( 1<br />
2<br />
) a<br />
c<br />
k 1<br />
α = ( −1)<br />
)<br />
m c<br />
2 1<br />
β = ( 1−<br />
m c<br />
0<br />
0<br />
w<br />
1<br />
+<br />
m kc<br />
− (17)<br />
0<br />
m 0<br />
(18)<br />
1<br />
ε =<br />
(19)<br />
kc<br />
43
กก<br />
(linear regression analysis)<br />
ก กก (sum of squares methods) α β ε ก m 0 c k <br />
(Van den Berg and Bruin, 1981)<br />
- ก<br />
me<br />
=<br />
F<br />
( ) ( ) H<br />
G<br />
1−<br />
a 1+<br />
a<br />
<br />
F G H = <br />
(Lewicki, 1998)<br />
- ก Oswin<br />
<br />
⎡<br />
= k<br />
w<br />
a<br />
−<br />
⎤<br />
w<br />
me ⎢ ⎥<br />
⎣(<br />
1−<br />
aw<br />
) ⎦<br />
กกก log( e )<br />
c<br />
F<br />
w<br />
(20)<br />
(21)<br />
k c = <br />
ก<br />
ก<br />
(intercept)<br />
- ก Peleg<br />
<br />
a<br />
w<br />
m ก log (Oswin, 1946)<br />
b<br />
w<br />
m aa + ca<br />
e<br />
d<br />
w<br />
1−<br />
a<br />
w<br />
= (22)<br />
a b c d = <br />
(Peleg, 1993)<br />
44
- ก BET<br />
<br />
m<br />
m Ca<br />
0 w<br />
e = (23)<br />
( 1−<br />
aw<br />
)( 1+<br />
( C −1)<br />
aw<br />
)<br />
m0 = <br />
C = <br />
(Brunauer et al., 1938)<br />
ก<br />
ก<br />
Kyplot 2.0 (Kyence Inc., Japan) R 2 ก<br />
ก<br />
(root mean square percent error, % RMS) ก<br />
<br />
R 2 ก<br />
1 ก<br />
% RMS <br />
<br />
<br />
ก ก<br />
กก<br />
กกก<br />
<br />
กก % RMS <br />
<br />
% RMS ก<br />
∑<br />
⎛ X exp−<br />
X mod el ⎞<br />
⎜<br />
⎟<br />
⎝ X exp ⎠<br />
n −1<br />
% RMS = x100%<br />
<br />
Xexp = กก<br />
X model = กก<br />
n = <br />
กกกก<br />
ก<br />
กก<br />
(diagonal) ก Aw ก<br />
(residual errors) <br />
<br />
2<br />
(24)<br />
45
3.2 <br />
3.2.1 กก<br />
<br />
(ก ) ก<br />
<br />
<br />
ก 3 <br />
AOAC (AOAC, 1980)<br />
3.2.2 ก<br />
<br />
(ก ) <br />
<br />
<br />
2 ก<br />
กก<br />
ก 9 ก LiCl CH2COOK MgCl2 K2CO3 Mg (NO3) 2 KI NaCl KCl K2NO3 ก<br />
<br />
11.3 21.6 32.4 43.2 51.4 67.9 75.1 83.6 92.3 <br />
<br />
<br />
<br />
กก<br />
Li et al. (1998) กกก<br />
กกก ก<br />
ก 5 ½ ก (probe) <br />
กก ก<br />
4.77 (crosshead<br />
speed) 10 ก (load) 50 กก ก<br />
กกกกกก<br />
(Brennan, 1980) ก<br />
(hardness) ก (work) ก<br />
กก<br />
<br />
3.2.3 ก<br />
<br />
<br />
(ก 0 ) กก<br />
<br />
70 76<br />
48 <br />
<br />
กก<br />
46
กก<br />
ก 4 ก LiCl K2CO3 NaCl K2NO3 <br />
ก<br />
4 <br />
11.3 43.2 75.1 92.3 <br />
<br />
กก<br />
<br />
(Lane, 1998) ก <br />
Tg <br />
Tg <br />
DSC<br />
กก<br />
Li et al. (1998) 11-15 ก <br />
กก (dynamic mode)<br />
กก (scan rate) ก 5 <br />
50 230<br />
ก (amplitude) ก 1 <br />
ก<br />
(equilibrating period) 30 <br />
1 (1 st derivative)<br />
<br />
ก<br />
<br />
Tg <br />
3.2.4 ก<br />
กก<br />
ก<br />
90 กก<br />
ก<br />
<br />
(Lane, 1998) ก กก<br />
6 <br />
<br />
4.055 4.968 5.819 7.299 7.973 9.223 ก<br />
ก<br />
ก ก<br />
ก 12 กกก<br />
(Duizer et al.,1998) ก 9 ( 1= ก/ ก,<br />
9 = ก<br />
ก) <br />
3 <br />
กก<br />
กก<br />
47
3.3 กกก<br />
3.3.1 กกก<br />
ก. กกก<br />
1) <br />
<br />
<br />
<br />
(Lane, 1998) ก <br />
2) <br />
<br />
ก<br />
3) กก<br />
กก<br />
. กกก<br />
P <br />
ก<br />
กก P <br />
38±1 <br />
90±2 ก<br />
(กกก)<br />
กก<br />
กก<br />
<br />
ก<br />
ก<br />
( 3.2 3.3.1)<br />
กก<br />
กก กก<br />
กก (14)<br />
factor)<br />
3.2.2 กกก E a ก (correction<br />
กก Ea <br />
<br />
P <br />
กก<br />
<br />
48
กก (13) ก<br />
กกกก (14)<br />
ก<br />
3.3.3 กกกกกกกก<br />
กกกก ก <br />
50 ก กก<br />
30±1 ก<br />
ก <br />
<br />
<br />
Aw กกก<br />
กกกก<br />
กกก 3.3.2 3.3.3<br />
49
1. กกก<br />
กกกกก<br />
<br />
กกกกก ก ก<br />
<br />
(<br />
1) <br />
(<br />
2) กกกก<br />
(lamination)<br />
<br />
1 ก<br />
()<br />
PE<br />
15 80<br />
OPP<br />
20, 28, 30, 40, 60<br />
PET<br />
12<br />
Nylon<br />
15<br />
PS<br />
23-150<br />
MPET<br />
12<br />
MCPP<br />
15-25<br />
MOPP<br />
: PE = <br />
OPP = ก<br />
PET = <br />
Nylon = <br />
12-20<br />
PS = <br />
MPET = ก<br />
MCPP = <br />
MOPP = ก
2 กก<br />
ก ()<br />
PET12/PE20/ALU20/LLDPE65<br />
OPP-MATT20/PE20/ALU7/PE20/LLDPE50<br />
PET12/PE22/ALU7/PE40<br />
PET12/ALU9/PE60<br />
OPP20/PE15/MPET12/PE18/CPP20<br />
PET12/PE20/UMPET12/PE28<br />
PET12/MPET12/PE25/VMX25<br />
OPP20/MPET12/PE20/CPP20<br />
OPP20/MPET12/LLDPE40<br />
MPET12/LLDPE60<br />
MPET12/LLDPE80<br />
OPP20/MCPP25<br />
OPP28/MCPP25<br />
OPP30/MCPP25<br />
OPP30/PE15/CPP20<br />
OPP40/CPP30<br />
OPP30/LLDPE50<br />
OPP20/CPP25<br />
OPP20/CPP20<br />
Nylon15/LLDPE65<br />
Nylon15/LLDPE60<br />
Nylon15/LLDPE50<br />
Nylon15/LLDPE75<br />
PP150<br />
PP140<br />
PP70<br />
PE50<br />
OPP50<br />
: - ก <br />
ก ก () ก<br />
ก ก กก<br />
- ALU = (aluminium foil)<br />
117<br />
117<br />
81<br />
81<br />
85<br />
72<br />
74<br />
72<br />
72<br />
72<br />
92<br />
45<br />
53<br />
55<br />
65<br />
70<br />
80<br />
45<br />
40<br />
80<br />
75<br />
65<br />
90<br />
150<br />
140<br />
70<br />
50<br />
50<br />
51
กก<br />
กก <br />
ก<br />
<br />
กกก ก<br />
กก<br />
กก<br />
<br />
กก<br />
<br />
<br />
(Massey, 2002) ก<br />
<br />
ก<br />
PE<br />
OPP PET Nylon PS (ก) <br />
ก กกกก<br />
(Massey, 2002) กกกก<br />
MPET MCPP MOPP <br />
กกกกก<br />
<br />
กกกก<br />
กก<br />
กก<br />
ก<br />
ก <br />
ก<br />
2 กก<br />
กก ก<br />
<br />
ก <br />
<br />
ก<br />
ก EVOH PVDC กก<br />
กกก<br />
<br />
ก กก<br />
2 <br />
กกก<br />
3-5 <br />
<br />
<br />
ก<br />
PE ก<br />
<br />
กกกก<br />
ก ก<br />
ก<br />
(Fowle, 2005)<br />
ก<br />
ก<br />
2 <br />
ก<br />
MPET 12 <br />
MCPP 25 <br />
PET <br />
52
กกกก (Fowle, 2005)<br />
ก MCPP กกกกก<br />
<br />
<br />
กก<br />
( <br />
2) ก<br />
กกกกกก<br />
ก<br />
2 <br />
กกกกกก<br />
ก กกกก<br />
OPP <br />
กกกก <br />
(, 2550) ก<br />
ก<br />
/ ก กก<br />
Nylon กก<br />
ก กก<br />
ก<br />
Nylon กกก ก<br />
(, 2550) ก<br />
กก LLDPE กกกก<br />
ก (Robertson, 2006)<br />
<br />
กก<br />
<br />
ก <br />
<br />
กกก<br />
กกกก<br />
ก<br />
ก<br />
กกก<br />
(Massey,<br />
2002)<br />
2. กกกกก<br />
ก<br />
กกก P ก<br />
<br />
3 P <br />
กก<br />
ก<br />
<br />
ก<br />
ก<br />
53
3 ก<br />
<br />
()<br />
1. กกก<br />
1.1 PET12/PE20/ALU20/LLDPE65<br />
1.2 OPP-MATT20/PE20/ALU7/PE20/LLDPE50<br />
1.3 PET12/PE22/ALU7/PE40<br />
1.4 OPP20/PE15/MPET12/PE18/CPP20<br />
1.5 PET12/PE20/UMPET12/PE28<br />
1.6 OPP20/MPET12/PE20/CPP20<br />
1.7 OPP20/MPET12/LLDPE40<br />
1.8 OPP20/MPET12/CPP40<br />
1.9 OPP20/MCPP25<br />
1.10 OPP28/MCPP25<br />
1.11 OPP30/MCPP25<br />
2. กก<br />
2.1 PET12/MPET12/PE25/VMX25<br />
2.2 MPET12/LLDPE80<br />
<br />
<br />
()<br />
4.606<br />
4.606<br />
3.189<br />
3.346<br />
2.835<br />
2.835<br />
2.835<br />
3.622<br />
1.772<br />
2.087<br />
2.165<br />
2.913<br />
2.835<br />
20±1<br />
<br />
-<br />
-<br />
-<br />
0.0150±0.0000 BC<br />
0.0148±0.0037 BC<br />
0.0127±0.0000 B<br />
0.0318±0.0000 D<br />
0.0286±0.0045 D<br />
0.0079±0.0000 A<br />
0.0171±0.0027 C<br />
0.0178±0.0028 C<br />
0.0435±0.0075 A<br />
0.0649±0.0000 B<br />
P (ก )<br />
25±1<br />
<br />
0.0069±0.0008 AB<br />
0.0069±0.0000 AB<br />
0.0053±0.0000 A<br />
0.0166±0.0000 CD<br />
0.0156±0.0027 C<br />
0.0141±0.0000 C<br />
0.0328±0.0000 F<br />
0.0305±0.0023 F<br />
0.0088±0.0000 B<br />
0.0196±0.0020 D<br />
0.0239±0.0041 E<br />
0.0578±0.000 A<br />
0.0799±0.0069 BC<br />
30±1<br />
<br />
0.0085±0.0028 AB<br />
0.0057±0.0000 A<br />
0.0066±0.0045 A<br />
0.0193±0.0048 D<br />
0.0163±0.0020 BCD<br />
0.0163±0.0040 CD<br />
0.0332±0.0025 F<br />
0.0315±0.0070 F<br />
0.0099±0.0015 ABC<br />
0.0206±0.0026 DE<br />
0.0267±0.0071 EF<br />
0.0701±0.0280 A<br />
0.0849±0.0118 AB<br />
35±1<br />
<br />
0.0086±0.0000 A<br />
0.0086±0.0000 A<br />
0.0069±0.0000 A<br />
0.0208±0.0036 BC<br />
0.0167±0.0015 B<br />
0176±0.0030 BC<br />
0.0343± 0.0046 E<br />
0.0326±0.0015 E<br />
0.0105±0.0010 A<br />
0.0214±0.0000 C<br />
0.0262±0.0035 D<br />
0.0624±0.0000 A<br />
0.0900±0.0019 C<br />
38±1<br />
<br />
0.0097±0.0021 A<br />
0.0097±0.0021 A<br />
0.0076±0.0000 A<br />
0.0212±0.0000b BC<br />
0.0179±0.0000 B<br />
0.0179±0.0000 B<br />
0.0351±0.0013 E<br />
0.0347±0.0034 E<br />
0.0105±0.0007 A<br />
0.0231±0.0061 C<br />
0.0291±0.0034 D<br />
0.0760±0.0000 A<br />
0.0935±0.0044 B<br />
54<br />
54
3 ()<br />
<br />
()<br />
2.3 OPP30/PE15/CPP20<br />
2.4 OPP40/CPP30<br />
2.5 OPP30/LLDPE50<br />
2.6 OPP20/CPP25<br />
2.7 OPP20/CPP20<br />
2.8 OPP50<br />
3. กกก<br />
3.1 Nylon15/LLDPE60<br />
3.2 Nylon15/LLDPE50<br />
3.3 PP150<br />
3.4 PP140<br />
3.5 PP70<br />
3.5 PE50<br />
<br />
<br />
()<br />
2.559<br />
2.756<br />
3.150<br />
1.772<br />
1.575<br />
1.969<br />
2.953<br />
2.559<br />
5.906<br />
5.512<br />
2.756<br />
1.969<br />
20±1<br />
<br />
0.0975±0.0057D 0.0597±0.0036B 0.0988±0.0071D 0.0953±0.0000D 0.0741±0.0035C 0.0514±0.0025A 0.2315±0.0000 B<br />
0.3115±0.0033 D<br />
0.2822±0.0076 C<br />
0.2017±0.0143 A<br />
0.2099±0.0123 A<br />
0.2852±0.0142 C<br />
P (ก )<br />
25±1<br />
30±1<br />
35±1<br />
<br />
0.1072±0.0065D 0.0820±0.0046BC 0.1094±0.0156D 0.1055±0.0192D 0.0851±0.0066C 0.0651±0.0033AB 0.1190±0.0102C 0.0907±0.0039B 0.1218±0.0022C 0.1181±0.0000C 0.0920±0.0022B 0.0705±0.0000A 0.1208±0.0014E 0.1061±0.0015D 0.1389±0.0045G 0.1287±0.0000F 0.0924±0.0059C 0.0831±0.0074B 0.2604±0.0123 C<br />
0.3569±0.0049 D<br />
0.3125±0.0000 C<br />
0.2491±0.0053 B<br />
0.2598±0.0079 B<br />
0.1986±0.0000 A<br />
: A-G กก<br />
กก<br />
95<br />
0.3037±0.0476 C<br />
0.4275±0.0483 A<br />
0.3693±0.0111 B<br />
0.2789±0.0136 CD<br />
0.2880±0.0275 CD<br />
0.2406±0.0172 D<br />
0.3319±0.0538 B<br />
0.4497±0.0050 C<br />
0.4492±0.0114 C<br />
0.3251±0.0078 B<br />
0.3132±0.0133 AB<br />
0.2805±0.0110 A<br />
38±1<br />
<br />
0.1285±0.0012D 0.1068±0.0022C 0.1519±0.0129E 0.1494±0.0095E 0.1054±0.0040C 0.0861±0.0056AB 0.3688±0.0751 B<br />
0.4660±0.152 C<br />
0.4653±0.0350 C<br />
0.3369±0.0126 AB<br />
0.3420±0.0278 AB<br />
0.2785±0.0000 A<br />
55<br />
55
(ก )<br />
0.5<br />
0.45<br />
0.4<br />
0.35<br />
0.3<br />
0.25<br />
0.2<br />
0.15<br />
0.1<br />
0.05<br />
0<br />
15 20 25 30 35 40<br />
()<br />
1.1 (PET12/PE20/ALU20/LLDPE65) 1.2 (OPP-MATT20/PE20/ALU7/PE20/LLDPE50)<br />
1.3 (PET12/PE22/ALU7/PE40) 1.4 (OPP20/PE15/MPET12/PE18/CPP20)<br />
1.5 (PET12/PE20/UMPET12/PE28 1.6 (OPP20/MPET12/PE20/CPP20)<br />
1.7 (OPP20/MPET12/LLDPE40) 1.8 (OPP20/MPET12/CPP40)<br />
1.9 (OPP20/MCPP25) 1.10 (OPP28/MCPP25)<br />
1.11 (OPP30/MCPP25) 2.1 (PET12/MPET12/PE25/VMX25)<br />
2.2 (MPET12/LLDPE80) 2.3 (OPP30/PE15/CPP20)<br />
2.4 (OPP40/CPP30) 2.5 (OPP30/LLDPE50)<br />
2.6 (OPP20/CPP25) 2.7 (OPP20/CPP20)<br />
2.8 (OPP50) 3.1 (Nylon15/LLDPE60)<br />
3.2 (Nylon15/LLDPE50) 3.3 (PP150)<br />
3.4 (PP140) 3.5 (PP 70)<br />
3.6 (PE 50)<br />
<br />
3 ก<br />
3.2<br />
3.3<br />
3.1<br />
3.4<br />
3.5<br />
3.6<br />
2.5<br />
2.6<br />
2.3<br />
2.4<br />
2.7<br />
2.8<br />
2.2<br />
2.1<br />
1.1- 1.11<br />
56
(Hernandez et al., 2000) กก<br />
กก<br />
P ก<br />
Fowle (2005) กกกกก<br />
ก 4 ก<br />
1) <br />
(WVTR>100 ก) 2) <br />
ก ( WVTR 6-100 ก) 3) ( WVTR 1-5 ก<br />
) 4) ก (WVTR
ก OPP28/MCPP25 กก<br />
กกก<br />
กกก<br />
2.2 กกก<br />
P 0.0760 0.1519 ก <br />
<br />
38±1 <br />
90±2<br />
ก<br />
2-3 <br />
กก<br />
กก<br />
OPP กกก<br />
ก<br />
กกกกกกก<br />
(,<br />
2550) OPP กก<br />
P ก<br />
ก กกกก<br />
<br />
กกกก<br />
<br />
กกกกกก<br />
ก<br />
2.3 กกก<br />
ก<br />
P 0.2785-0.3688 ก <br />
38±1<br />
<br />
90±2 กกก<br />
PP PE <br />
<br />
กกกกกก <br />
ก<br />
<br />
กกกกกก<br />
กกก ก<br />
ก<br />
ก<br />
Nylon P กก <br />
LLDPE <br />
<br />
Nylon <br />
<br />
กก <br />
ก<br />
กก<br />
ก<br />
กกก<br />
<br />
<br />
Ea ก<br />
(<br />
4) Ea กก ก<br />
P <br />
58
ก<br />
กกก P กก<br />
กก<br />
(Ea/R) กก Ea <br />
กกก กก<br />
Ea <br />
ก<br />
ก<br />
Ea <br />
กก<br />
Ea <br />
Ea ก<br />
ก<br />
3 ก<br />
1) <br />
Ea <br />
<br />
4.0490-7.4739 ก 2) <br />
Ea ก 11.1990-15.3967 ก<br />
3) <br />
Ea 18.1278-24.6344 ก กก<br />
ก 15 ก<br />
( Ea ) <br />
7 ก<br />
3 <br />
( Ea )<br />
กกก<br />
P<br />
กกกก<br />
<br />
Ea ก<br />
(<br />
4) ก<br />
<br />
PP150 PP140 PP70 PE50 OPP50 Ea ก<br />
<br />
กกก<br />
ก<br />
ก<br />
Ea <br />
Ea <br />
OPP30/MCPP25 (18.16 ก) ก Ea OPP20/MCPP25 (12.42<br />
ก) Ea OPP20/CPP25 (17.96 ก) ก Ea <br />
OPP20/CPP20 (12.93 ก) ก<br />
ก OPP40/CPP30 Ea ก OPP20/CPP20 <br />
ก <br />
Ea ก<br />
กก Ea <br />
ก<br />
ก P ก ก<br />
ln (P) ก1/T <br />
4 ก<br />
P กก<br />
กกก กกก<br />
( 3.1-3.6) <br />
Ea กก<br />
กกก<br />
( 1.1-1.11)<br />
( 2.1-2.8) กก <br />
<br />
P กก<br />
Ea กก<br />
59
4 กก กกกก<br />
<br />
ก/<br />
Ea (ก)<br />
ก<br />
1<br />
OPP20/MPET12/LLDPE40<br />
PET12/PE20/UMPET12/PE28<br />
OPP20/MPET12/CPP40<br />
ก<br />
2<br />
OPP20/PE15/MPET12/PE18/CPP20<br />
OPP20/MPET12/PE20/CPP20<br />
OPP20/MCPP25<br />
OPP28/MCPP25<br />
MPET12/LLDPE80<br />
OPP30/PE15/CPP20<br />
OPP20/CPP20<br />
ก<br />
3<br />
PET12/PE20/ALU20/LLDPE65<br />
OPP-MATT20/PE20/ALU7/PE20/LLDPE50<br />
PET12/PE22/ALU7/PE40<br />
PET12/MPET12/PE25/VMX25<br />
OPP30/MCPP25<br />
OPP40/CPP30<br />
OPP30/LLDPE50<br />
OPP20/CPP25<br />
Nylon15/LLDPE60<br />
Nylon15/LLDPE50<br />
PP150<br />
PP140<br />
PP 70<br />
PE 50<br />
OPP 50<br />
4.0490<br />
7.3271<br />
7.4739<br />
15.3967<br />
15.3967<br />
12.4170<br />
11.3594<br />
14.3408<br />
11.1990<br />
12.9308<br />
18.4538<br />
24.6344<br />
20.2122<br />
19.8738<br />
18.1594<br />
24.0857<br />
18.1278<br />
17.9591<br />
19.4223<br />
17.4868<br />
22.7230<br />
21.7070<br />
19.4149<br />
21.3171<br />
21.3911<br />
60
ln (P)<br />
0<br />
0.00315 0.0032 0.00325 0.0033 0.00335 0.0034 0.00345<br />
-1<br />
-2<br />
-3<br />
-4<br />
-5<br />
-6<br />
1/T<br />
3.1<br />
3.6<br />
3.4<br />
3.3<br />
3.2<br />
3.5<br />
2.3<br />
2.5<br />
2.6<br />
2.7<br />
2.4<br />
2.2<br />
2.8<br />
2.1<br />
1.11<br />
1.10<br />
1.4<br />
1.5<br />
1.6<br />
1.9<br />
1.1<br />
1.2<br />
1.3<br />
1.1 (PET12/PE20/ALU20/LLDPE65) 1.2 (OPP-MATT20/PE20/ALU7/PE20/LLDPE50)<br />
1.3 (PET12/PE22/ALU7/PE40) 1.4 (OPP20/PE15/MPET12/PE18/CPP20)<br />
1.5 (PET12/PE20/UMPET12/PE28 1.6 (OPP20/MPET12/PE20/CPP20)<br />
1.7 (OPP20/MPET12/LLDPE40) 1.8 (OPP20/MPET12/CPP40)<br />
1.9 (OPP20/MCPP25) 1.10 (OPP28/MCPP25)<br />
1.11 (OPP30/MCPP25) 2.1 (PET12/MPET12/PE25/VMX25)<br />
2.2 (MPET12/LLDPE80) 2.3 (OPP30/PE15/CPP20)<br />
2.4 (OPP40/CPP30) 2.5 (OPP30/LLDPE50)<br />
2.6 (OPP20/CPP25) 2.7 (OPP20/CPP20)<br />
2.8 (OPP50) 3.1 (Nylon15/LLDPE60)<br />
3.2 (Nylon15/LLDPE50) 3.3 (PP150)<br />
3.4 (PP140) 3.5 (PP 70)<br />
3.6 (PE 50)<br />
<br />
4 ln (P) ก 1/T ก<br />
1.7<br />
1.8<br />
61
Ea ก<br />
P <br />
กก<br />
P <br />
ก<br />
(13) <br />
กกก<br />
ก Ea กก<br />
กก<br />
3.3<br />
ก<br />
Ea ก<br />
ก<br />
กกก<br />
P <br />
<br />
3. กกกกก<br />
<br />
กก กก: <br />
3.1 กก<br />
3.1.1 ก<br />
ก<br />
กก<br />
30±1<br />
<br />
5 กก<br />
ก<br />
กก<br />
<br />
ก<br />
<br />
<br />
11.3 32.4 51.4 ก<br />
กก<br />
กก<br />
กก<br />
34 60 76 100 <br />
ก<br />
<br />
92.5 384 <br />
ก<br />
กก<br />
กกก<br />
กก (mass transfer) กก<br />
(Baucour and Daudin, 2000; Wolf et<br />
al.,1985; Trujillo et al., 2003) กกก Peleg (1988)<br />
ก<br />
(15) <br />
k1 k2 R 2 ก<br />
5 ก<br />
62
( กก)<br />
30<br />
25<br />
20<br />
15<br />
10<br />
5<br />
0<br />
0 50 100 150 200 250 300 350 400<br />
()<br />
<br />
5 กกก<br />
11.3 32.4 51.4 75.1 92.3 <br />
30±1 <br />
92.3 %RH<br />
75.1 %RH<br />
51.4 %RH<br />
32.4 %RH<br />
11.3 %RH<br />
63<br />
63
กก <br />
(1/k2) ก<br />
<br />
(1/k1) ก<br />
k1 k2 <br />
5 ก<br />
<br />
11.3 32.4 51.4 75.7 <br />
<br />
(k1 k2 ) ก<br />
95.5 <br />
ก<br />
(k1 ) <br />
(k2 )<br />
ก<br />
กก<br />
(Pinto and Esin, 2004)<br />
<br />
R 2 <br />
5 กก<br />
0.920.97 กก<br />
<br />
5 กกกก<br />
<br />
<br />
30±1 R 2 <br />
<br />
() <br />
k 1 k 2 R 2<br />
11.3 3.3244 0.7654 0.9286<br />
32.4 1.8622 0.3047 0.9429<br />
51.4 1.0940 0.1652 0.9391<br />
75.7 0.6435 0.0913 0.9634<br />
92.5 1.7978 0.0278 0.9650<br />
3.1.2 ก<br />
<br />
กกก<br />
<br />
<br />
30±1<br />
<br />
6 กกก<br />
Aw ก<br />
ก 9 <br />
0.1130.923 ก Aw ก<br />
2<br />
กก<br />
ก<br />
ก<br />
ก <br />
2 4 ก<br />
(Brunauer et al., 1940;<br />
Mathlouthi and Roge, 2001) ก<br />
กก<br />
<br />
(Van den Berg, 1981) กกก<br />
64
(Palou et al., 1997) ก (Cadden, 1988; Durakova and Menkov, 2005; Erbas et al, 2005)<br />
กกกกก<br />
<br />
Aw <br />
กกกก<br />
<br />
<br />
30±1 ก<br />
<br />
Aw ก 7.3 <br />
Aw 0.5-0.73 ก<br />
กก <br />
Aw 0.5-0.75 (Arogba, 2001) <br />
กกก<br />
(Chang et al., 2006) ก<br />
ก<br />
Aw ก ก<br />
Iglesias and Chirife (1982) <br />
กก<br />
กก<br />
<br />
<br />
( ก<br />
)<br />
40<br />
35<br />
30<br />
25<br />
20<br />
15<br />
10<br />
5<br />
0<br />
0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9<br />
aw<br />
<br />
6 ก<br />
<br />
<br />
30±1 <br />
กกก<br />
ก <br />
6 GAB กก<br />
<br />
<br />
R 2 ก 0.9976 % RMS <br />
<br />
ก 3.1309 ก<br />
GAB กกกก<br />
<br />
<br />
Aw กก 0.10 ก 0.90 (Timmerman et al., 2001)<br />
Peleg Lewicki กกก<br />
<br />
กก<br />
R 2 ก 0.9991 0.9888 <br />
ก<br />
1 ก ก % RMS <br />
ก 3.6487 4.7429<br />
65
Peleg ก<br />
<br />
กกกก<br />
<br />
Lewicki ก<br />
Aw x ก 0 <br />
Aw ก 0 x ก ∞ <br />
Aw ก 1 (Lewicki, 1998) กก<br />
<br />
<br />
(x) <br />
<br />
Aw ก 1 ก กกก<br />
Aw ก 0.60<br />
0.90 (Trujillo et al, 2003)<br />
<br />
6 ก ก<br />
R 2 <br />
% RMS <br />
ก <br />
R 2 %RMS<br />
GAB m o = 2.4598 0.9976 3.1309<br />
C = 49.0599<br />
k = 1.0904<br />
Lewicki F = 1.6765 0.9888 4.7429<br />
G = 1.5727<br />
H = -3.9982<br />
Oswin k = 4.3764 0.9668 13.9072<br />
c = 1.1409<br />
Peleg a = 335.0922 0.9991 3.6487<br />
b = 16.6709<br />
c = 13.6947<br />
d = 1.1218<br />
BET m o = 2.3867 0.9481 6.6812<br />
C = 4.6705<br />
Oswin BET ก 3 ก<br />
ก<br />
R 2 <br />
ก 0.9668 0.9481 % RMS ก 13.9072 6.6812 <br />
ก<br />
66
กกกกก<br />
ก<br />
<br />
7 ก<br />
GAB<br />
Peleg Lewicki ก กกกก<br />
ก ก<br />
<br />
8 ก<br />
ก<br />
GAB Peleg Lewicki ก<br />
3 <br />
ก<br />
30±1 <br />
กก<br />
( ก<br />
)<br />
40<br />
35<br />
30<br />
25<br />
20<br />
15<br />
10<br />
5<br />
0<br />
GAB Lewicki Oswin Peleg BET<br />
0 5 10 15 20 25 30 35 40<br />
กก<br />
( ก)<br />
<br />
7 กกกกก<br />
67
20<br />
15<br />
10<br />
5<br />
0<br />
GAB Lewicki Oswin Peleg BET<br />
0.0 0.2 0.4 0.6 0.8 1.0<br />
-5<br />
<br />
8 กก<br />
กกก<br />
กกก<br />
3.2 <br />
3.2.1 กก<br />
Aw<br />
กกก<br />
<br />
7<br />
<br />
7 ก<br />
ก ( กก)<br />
±<br />
<br />
84.78±0.09<br />
<br />
0.63±0.07<br />
<br />
10.24±0.09<br />
<br />
3.74±0.05<br />
<br />
0.32±0.01<br />
<br />
0.29±0.03<br />
ก<br />
Calculation<br />
Kjeldahls Method<br />
AOAC<br />
AOAC<br />
AOAC<br />
AOAC<br />
68
กก<br />
<br />
ก<br />
7 <br />
84.78 10.24 <br />
กก<br />
(glassy stage) <br />
Aw <br />
Tg ก 0.38 3.9 148<br />
<br />
3.2.2 <br />
ก<br />
ก <br />
8<br />
<br />
8 <br />
<br />
Aw <br />
<br />
( ก)<br />
(กก) (กก- )<br />
3.114±0.12<br />
0.234<br />
2.028±0.17<br />
4.048±0.02<br />
0.376<br />
5.240±0.08<br />
0.494<br />
6.343±0.07<br />
0.566<br />
7.567±0.13<br />
0.622<br />
9.072±0.06<br />
0.670<br />
13.381±0.08<br />
0.749<br />
B<br />
2.699±0.16 C<br />
2.717±0.13 C<br />
3.083±0.46 D<br />
2.139±0.18 B<br />
0.852±0.07 A<br />
0.637±0.18 A<br />
4.041±2.11 AB<br />
5.302±3.09 B<br />
5.467±2.26 B<br />
5.329±1.50 B<br />
5.592±3.46 B<br />
3.137±1.16 AB<br />
1.761±1.09 A<br />
: A-D กก<br />
กก<br />
<br />
95<br />
ก<br />
3.114 Aw ก 0.234 <br />
<br />
<br />
ก<br />
6 กก<br />
<br />
<br />
Aw <br />
(0.23 0.54) <br />
Aw <br />
69
3.2.3 <br />
กก Tg กก<br />
<br />
9 กก <br />
1 กก<br />
9-20 ก<br />
0.058 Tg ก 173.7 <br />
กก<br />
<br />
Tg <br />
ก <br />
12.649 (Aw ก 0.740) Tg <br />
102.7 ก<br />
Tg ก 10.1 ก<br />
<br />
36.046 Aw ก 0.855 ก<br />
ก<br />
<br />
9 ก<br />
<br />
( ก)<br />
Aw Tg ()<br />
0.058±0.016<br />
-<br />
173.7<br />
2.447±0.039<br />
0.112<br />
160.2<br />
2.809±0.052<br />
0.177<br />
157.6<br />
6.262±0.051<br />
0.561<br />
124.8<br />
12.649±0.150<br />
0.740<br />
102.7<br />
36.046±0.314<br />
0.855<br />
-10.1<br />
70
DSC/ (ก )<br />
0<br />
-5<br />
-10<br />
-15<br />
-20<br />
<br />
9 กก<br />
0.058±0.016<br />
<br />
1 (<br />
ก )<br />
(50) 0 50 100 150 200<br />
()<br />
3<br />
2<br />
1<br />
0<br />
160 165 170 175 180 185<br />
-1<br />
( )<br />
<br />
10 <br />
1 ก<br />
0.058±0.016<br />
71
DSC/ (ก )<br />
0<br />
-5<br />
-10<br />
-15<br />
-20<br />
(50) 0 50 100 150 200<br />
()<br />
<br />
11 กก<br />
2.447±0.039<br />
<br />
1 (<br />
ก )<br />
2<br />
1.5<br />
1<br />
0.5<br />
0<br />
-0.5 150 152 154 156 158 160 162 164 166 168<br />
-1<br />
()<br />
<br />
12 <br />
1 ก<br />
2.447±0.039<br />
72
DSC/ (ก )<br />
0<br />
-5<br />
-10<br />
-15<br />
-20<br />
-50 0 50 100 150 200<br />
()<br />
<br />
13 กก<br />
2.809±0.052<br />
<br />
1 (<br />
ก )<br />
1.00<br />
0.50<br />
0.00<br />
-0.50<br />
148 150 152 154 156 158 160 162 164 166<br />
-1.00<br />
-1.50<br />
()<br />
<br />
14 <br />
1 ก<br />
2.809±0.052<br />
73
DSC/ (ก )<br />
0<br />
-5<br />
-10<br />
-15<br />
-20<br />
-40 -20 0 20 40 60 80 100 120 140 160<br />
()<br />
<br />
15 กก<br />
6.262±0.051<br />
<br />
1 (<br />
ก )<br />
1<br />
1<br />
0<br />
0<br />
0<br />
0<br />
0<br />
-1<br />
115 117 119 121 123 125 127 129 131<br />
()<br />
<br />
16 <br />
1 ก<br />
6.262±0.051<br />
74
DSC/ (ก )<br />
0<br />
-2<br />
-4<br />
-6<br />
-8<br />
-10<br />
-12<br />
-14<br />
-16<br />
-40 -20 0 20 40 60 80 100 120 140 160<br />
( )<br />
<br />
17 กก<br />
12.649±0.150<br />
<br />
1 (<br />
ก )<br />
0.20<br />
0.10<br />
0.00<br />
-0.10<br />
-0.20<br />
-0.30<br />
-0.40<br />
96 98 100 102 104 106 108 110 112<br />
()<br />
<br />
18 <br />
1 ก<br />
12.649±0.150<br />
75
DSC/ (ก )<br />
0<br />
-5<br />
-10<br />
-15<br />
-20<br />
-40 -20 0 20 40 60 80 100 120 140<br />
()<br />
<br />
19 กก<br />
36.046±0.314<br />
<br />
1 (<br />
ก )<br />
-20 -18 -16 -14 -12 -10 -8 -6 -4 -2 -0.20 0<br />
()<br />
<br />
20 <br />
1 ก<br />
36.046±0.314<br />
0.60<br />
0.40<br />
0.20<br />
0.00<br />
-0.40<br />
-0.60<br />
76
3.2.3 <br />
กกกก<br />
<br />
ก<br />
<br />
<br />
กก กก<br />
7.8 (<br />
10) <br />
<br />
<br />
<br />
10 ก<br />
<br />
( ก)<br />
Aw ก ()<br />
4.055±0.05<br />
0.377<br />
7.81±0.32<br />
4.968±0.41<br />
0.472<br />
6.56±0.87<br />
5.819±0.59<br />
0.535<br />
5.50±0.93<br />
7.299±0.51<br />
0.611<br />
3.72±0.71<br />
7.973±0.67<br />
0.637<br />
2.50±0.46<br />
9.223±0.66<br />
0.674<br />
1.92±0.36<br />
<br />
Aw Tg <br />
<br />
21 กก<br />
Aw <br />
ก<br />
<br />
กกกกก<br />
5 Aw ก 0.54<br />
ก<br />
6 (ก)<br />
ก ก<br />
ก<br />
<br />
<br />
Aw ก 0.54 <br />
6 กกกกก<br />
<br />
Aw ก<br />
ก<br />
ก<br />
ก Aw ก 0.5 (Katz and Labuza, 1981; Roos et al., 1998; Hough et<br />
al., 2001) กก<br />
กก<br />
ก<br />
ก<br />
(Katz and Labuza, 1981; Martinez-Navarrete et al., 2004)<br />
77
ก () (กก )<br />
(กก - )<br />
9<br />
8<br />
7<br />
6<br />
5<br />
4<br />
3<br />
2<br />
1<br />
0<br />
ก <br />
Tg<br />
0 0.2 0.4 0.6 0.8 1<br />
Aw<br />
250<br />
200<br />
150<br />
100<br />
50<br />
0<br />
-50<br />
-100<br />
-150<br />
-200<br />
<br />
( ก<br />
)<br />
Tg ( )<br />
<br />
21 ก<br />
ก<br />
<br />
ก Aw กกก<br />
0.54 <br />
<br />
6 ก<br />
ก<br />
<br />
Aw ก 0.112 <br />
2.5 (ก)<br />
ก<br />
ก กก<br />
Tg ก 160.2 <br />
ก<br />
<br />
กกก (<br />
21) ก<br />
<br />
ก<br />
Aw 0.54 (ก) <br />
Aw ก 0.54 ก<br />
ก<br />
<br />
ก ก (Aw 0.54) ก 5 <br />
<br />
กกก<br />
78
ก<br />
กกก<br />
Roudaut et al. (1998) <br />
กก<br />
Tg ก Aw <br />
21<br />
ก 173.7 102.7 ก<br />
0.058 12.649 <br />
Aw ก 0.74 <br />
ก<br />
(กกกก<br />
)<br />
<br />
Tg <br />
21 <br />
Aw ก<br />
0.74 0.85 Tg <br />
ก 102.7 <br />
Aw ก 0.74 ก<br />
-10.1 <br />
Aw ก 0.85 ก<br />
Tg กก<br />
กกก<br />
Tg <br />
<br />
กกกก<br />
<br />
Tg (Bhandari et al., 1997; Roos and Karel, 1991)<br />
ก<br />
( Aw ) <br />
ก Tg ก <br />
Aw <br />
<br />
Aw 0.54 <br />
<br />
Aw ก 0.54 ก<br />
กกกกก<br />
<br />
(Roudaut et al., 2002) ก<br />
Aw <br />
(ก 0.23-0.54) <br />
<br />
Aw <br />
กกก<br />
ก<br />
Aw ก 0.23 กก<br />
0.112 <br />
กก<br />
ก<br />
กก<br />
ก<br />
(Benczedi, 1999; Seow et al.,<br />
1999; Vrentas et al., 1988) กกกก<br />
<br />
(Roudaut et al., 2002) กกกกก<br />
<br />
กก<br />
กก<br />
<br />
22-24<br />
79
กก<br />
Aw <br />
0.234 0.670 ก <br />
20 ก<br />
<br />
Aw ก<br />
Aw 0.54 ก ก<br />
<br />
Aw <br />
ก<br />
กก<br />
4 (<br />
21) <br />
ก (ก) ก<br />
4 ( <br />
<br />
22) (กก)<br />
<br />
กกกก<br />
กกกก<br />
(= 5) <br />
กก<br />
กก<br />
<br />
(Szczesniak and Kleyn, 1963; Rohm, 1990)<br />
(กก)<br />
4<br />
3<br />
2<br />
1<br />
0<br />
y = -0.1788x 2 + 1.8515x - 1.6813<br />
R 2 = 0.835<br />
0 2 4 6 8 10<br />
ก ()<br />
<br />
22 ก <br />
0.234-0.670<br />
80
(กก)<br />
4<br />
3<br />
3<br />
2<br />
2<br />
1<br />
1<br />
0<br />
y = 1.165x - 1.1355<br />
R 2 = 0.9183<br />
0 1 2 3 4<br />
ก ()<br />
<br />
23 กก<br />
4<br />
(กก)<br />
4<br />
3<br />
2<br />
1<br />
0<br />
y = -0.2371x + 4.03<br />
R 2 = 0.8672<br />
0 2 4 6 8 10<br />
ก ()<br />
<br />
24 กก<br />
5<br />
3.3 กกก<br />
กกกกกก<br />
กก P ก<br />
ก<br />
Ea <br />
P กก กกกก<br />
ก <br />
11<br />
81
11 กกกก<br />
LDPE OPP<br />
<br />
()<br />
()<br />
<br />
ก<br />
(ก)<br />
<br />
( ก)<br />
ก<br />
( ก)<br />
กก<br />
()<br />
<br />
()<br />
1.969<br />
0.103 x 0.156<br />
52.065<br />
4.096<br />
6 (A w=0.54)<br />
30±1<br />
50±2<br />
3.3.1 กกก<br />
1.969<br />
0.103 x 0.156<br />
51.682<br />
4.096<br />
6 (A w=0.54)<br />
30±1<br />
50±2<br />
กกก<br />
WVTR กกก<br />
<br />
กก<br />
WVTR <br />
ASTM ก<br />
38±1 <br />
90±2 <br />
ก<br />
ก<br />
กกกก<br />
ก<br />
(14) ( ก ) กกก<br />
LDPE ก 30.47 <br />
OPP ก 97.84 <br />
82
factor)<br />
3.3.2 กกก E a ก (correction<br />
ก Ea ก<br />
2<br />
(<br />
4) Hernandez et al. (2000) กก ก<br />
(13) Ea ก<br />
P <br />
ก<br />
<br />
กก<br />
กกก<br />
ก<br />
P กกก<br />
<br />
กกกก<br />
ก P กกก<br />
LDPE OPP ก P <br />
30±1 ก<br />
0.22885 0.06874 ก LDPE OPP<br />
กกกก<br />
กก<br />
LDPE<br />
OPP ก 37.085 122.562 <br />
3.3.3 กกกกกกกก<br />
ก. กกกก<br />
กกกกก 2<br />
LDPE OPP 50 ก ก<br />
0.103 x<br />
0.156 กก<br />
30±1 <br />
50±2 กก<br />
3-4 <br />
กกก<br />
<br />
ก<br />
12 <br />
25 26<br />
83
84<br />
<br />
12 <br />
ก LDPE OPP <br />
กก<br />
LDPE OPP<br />
กก<br />
()<br />
<br />
<br />
( <br />
ก)<br />
A w<br />
กก<br />
()<br />
<br />
<br />
( <br />
ก)<br />
A w<br />
0<br />
3<br />
7<br />
10<br />
14<br />
18<br />
21<br />
24<br />
28<br />
31<br />
35<br />
4.096<br />
3.946<br />
4.289<br />
4.431<br />
4.537<br />
4.916<br />
5.321<br />
5.557<br />
5.793<br />
5.912<br />
6.029<br />
0.397<br />
0.384<br />
0.414<br />
0.426<br />
0.434<br />
0.463<br />
0.492<br />
0.507<br />
0.522<br />
0.529<br />
0.536<br />
0<br />
3<br />
7<br />
10<br />
14<br />
18<br />
21<br />
24<br />
28<br />
31<br />
35<br />
38<br />
43<br />
45<br />
49<br />
52<br />
56<br />
59<br />
63<br />
66<br />
70<br />
73<br />
77<br />
80<br />
84<br />
87<br />
91<br />
94<br />
98<br />
101<br />
105<br />
108<br />
112<br />
116<br />
119<br />
4.096<br />
4.121<br />
4.182<br />
4.234<br />
4.276<br />
4.340<br />
4.382<br />
4.436<br />
4.490<br />
4.511<br />
4.555<br />
4.585<br />
4.663<br />
4.706<br />
4.740<br />
4.809<br />
4.853<br />
4.901<br />
4.925<br />
4.987<br />
5.044<br />
5.083<br />
5.141<br />
5.195<br />
5.219<br />
5.303<br />
5.324<br />
5.392<br />
5.501<br />
5.538<br />
5.629<br />
5.734<br />
5.814<br />
5.946<br />
6.004<br />
0.397<br />
0.400<br />
0.405<br />
0.409<br />
0.413<br />
0.418<br />
0.422<br />
0.426<br />
0.430<br />
0.432<br />
0.436<br />
0.438<br />
0.444<br />
0.447<br />
0.450<br />
0.455<br />
0.458<br />
0.462<br />
0.464<br />
0.468<br />
0.472<br />
0.475<br />
0.479<br />
0.483<br />
0.485<br />
0.490<br />
0.492<br />
0.496<br />
0.503<br />
0.506<br />
0.512<br />
0.518<br />
0.523<br />
0.531<br />
0.535
(กก )<br />
(กก-)<br />
8<br />
7<br />
6<br />
5<br />
4<br />
3<br />
2<br />
1<br />
0<br />
ก ก<br />
8<br />
0.40 0.43 0.46 0.51 0.54 0.57 0.59 0.61<br />
<br />
25 ก<br />
ก<br />
ก<br />
LDPE<br />
( กก )<br />
(กก -)<br />
8<br />
7<br />
6<br />
5<br />
4<br />
3<br />
2<br />
1<br />
0<br />
Aw<br />
ก ก<br />
8<br />
0.40 0.44 0.47 0.50 0.54 0.56 0.58<br />
Aw<br />
<br />
26 ก<br />
ก<br />
ก<br />
OPP<br />
7<br />
6<br />
5<br />
4<br />
3<br />
2<br />
1<br />
0<br />
7<br />
6<br />
5<br />
4<br />
3<br />
2<br />
1<br />
0<br />
ก () ก ()<br />
ก () ก ()<br />
85
ก<br />
<br />
ก<br />
LDPE ก<br />
OPP ก<br />
LDPE กก<br />
ก<br />
LDPE กกก<br />
ก 35 ก<br />
OPP ก<br />
119 ก<br />
( 6 ก<br />
Aw 0.54 ก<br />
3.2)<br />
ก<br />
<br />
ก<br />
LDPE OPP ก<br />
4.096 (ก)<br />
Aw ก 0.397 <br />
<br />
<br />
ก<br />
6 Aw ก 0.54 <br />
กก<br />
3.2.3 กก<br />
กก<br />
3.2.3 <br />
Aw <br />
(0.23 0.54) <br />
Aw <br />
ก<br />
ก<br />
<br />
(Benczedi, 1999; Seow et al., 1999; Vrentas et al., 1988) <br />
กกก<br />
(<br />
6 Aw ก<br />
0.54) กกก<br />
(Roudaut et al., 2002) <br />
<br />
กก<br />
ก<br />
<br />
( 4.096 Aw ก 0.397 )<br />
กก<br />
(7.42 6.37<br />
) <br />
กก<br />
<br />
<br />
<br />
LDPE กก 35 OPP ก<br />
119 <br />
ก<br />
4.84 4.32 กกก<br />
ก (ก 5) ก<br />
3.2.3 ก<br />
3.83 3.73<br />
LDPE OPP ก<br />
3 <br />
กก<br />
กกกกก<br />
86
ก ก<br />
6 Aw ก 0.397 ก<br />
กก<br />
กกก<br />
<br />
. กกกก<br />
กกกกก<br />
ก Ea กกก กกกก<br />
ก <br />
13<br />
<br />
13 กก LDPE OPP กก<br />
ก LDPE OPP<br />
1. <br />
( P )<br />
30.47<br />
97.85<br />
2. Ea (Ea P )<br />
37.09<br />
122.56<br />
3. กก<br />
35<br />
119<br />
กก<br />
Ea P ก<br />
กกก<br />
กกกกกก<br />
ก กก<br />
กก<br />
Ea 37 <br />
123 <br />
LDPE OPP กกกก<br />
ก 35 LDPE 119 OPP ก<br />
P <br />
P <br />
38±1 <br />
90±2 <br />
กกกก<br />
LDPE ก 30 OPP 98<br />
กกกก<br />
5 LDPE 21 <br />
OPP ก<br />
Ea P ก 2 <br />
LDPE 4 OPP <br />
Ea <br />
P ก<br />
ก กกกก<br />
87
กกกกก<br />
P ก<br />
ก<br />
กกก<br />
<br />
<br />
Ea ก <br />
กกกก<br />
กก<br />
ก<br />
กกกกก<br />
ก<br />
P กก<br />
กกกกก<br />
ก ก<br />
P <br />
ก<br />
กกก<br />
กก ก<br />
<br />
กกกกก<br />
กกกก<br />
<br />
กกก<br />
ก<br />
กกกก<br />
กก<br />
กกก ก<br />
<br />
ก P ก P ก Ea <br />
ก<br />
88
1. กกก<br />
กกกกก<br />
ก<br />
<br />
ก<br />
กก<br />
<br />
ก<br />
PE PP OPP <br />
กก ก<br />
ก<br />
<br />
ก PE OPP PET Nylon MPET MCPP MOPP <br />
ก ก<br />
ก ก<br />
PS <br />
กก<br />
ก <br />
2. กกกกก<br />
ก<br />
กก Ea ก<br />
<br />
กก P กกก กกก<br />
<br />
กกก<br />
กก<br />
3 (ก ก) ก<br />
ก Ea กก<br />
<br />
3. กกกกก<br />
<br />
กก กก: <br />
3.1 กก<br />
89
3.1.1 ก<br />
กกกก<br />
<br />
<br />
30±1 กกก<br />
ก<br />
กกก<br />
<br />
ก<br />
กกก<br />
<br />
ก<br />
<br />
11.3 32.4 51.4 75.1 กก<br />
34<br />
60 76 100 <br />
<br />
92.5 ก<br />
กก<br />
384 <br />
3.1.2 ก<br />
<br />
ก<br />
<br />
30±1 <br />
กกก ก<br />
ก<br />
<br />
Aw <br />
<br />
Aw ก 0.73 ก<br />
กก<br />
<br />
GAB Peleg<br />
Lewicki <br />
GAB <br />
3.2 <br />
3.2.1 ก<br />
กก<br />
Aw ก 0.38 <br />
3.9 ก<br />
<br />
<br />
ก<br />
6 (Aw ก 0.54) <br />
<br />
<br />
90
3.2.2 <br />
<br />
Tg <br />
( 0.058) Tg 173.7 <br />
<br />
<br />
<br />
12.649 Tg ก 102.7 <br />
36.046 <br />
Tg ก<br />
-10.1 <br />
3.2.3 <br />
ก<br />
<br />
ก กก<br />
5 Aw ก 0.54 <br />
ก 6 ก ก<br />
6 ก <br />
<br />
<br />
<br />
6 Aw ก 0.54 ก<br />
3.3 กกก<br />
3.3.1 กกก<br />
กกก<br />
ก<br />
P <br />
<br />
<br />
( 38±1 <br />
90±2) กก ก<br />
factor)<br />
3.3.2 กกก E a ก (correction<br />
กกกก Ea <br />
<br />
P กก<br />
ก<br />
กกกกก<br />
91
3.3.3 กกกกกกกก<br />
กกกกกก LDPE OPP<br />
0.103 x 0.156 50 ก <br />
30±1 <br />
50±2 <br />
LDPE OPP กกก 35 119<br />
กกกกก<br />
Ea P P<br />
<br />
กกก<br />
กก<br />
LDPE ก 37 <br />
OPP ก 123 กกกกกกกก<br />
กก P <br />
38±1 ก<br />
30 97 LDPE<br />
OPP <br />
<br />
1. กก<br />
ก<br />
<br />
กกกก<br />
2. กกก<br />
<br />
<br />
กกกกก<br />
92
ก<br />
.<br />
2550. ก. ... ก ก, ก.<br />
ก. 2539. กกกก.<br />
<br />
, ก.<br />
กก. 2548. . ก. .758-<br />
2548.<br />
Afolabi, W.A.O., C.R.B. Oguntona and B.B. Fakunmoju. 2001. Acceptability and chemical<br />
composition of bread from beniseed composition flour. Nutrition and Food Science<br />
31: 310-314.<br />
Aggarwal, S.J., K.R. Diller and C.R. Baxter. 1988. Hydruatic permeability and activation energy<br />
of human keratinocytes at subzero temperatures. Cryobiology 25: 203-211.<br />
Akanbi, C.T., R.S. Adeyemi and A. Ojo. 2006. Drying characteristics and sorption isotherm of<br />
tomato slices. Journal of Food Engineering 73: 157-163.<br />
Al-Muhtaseb, A.H., W.A.M. McMinn and T.R.A. Magee. 2002. Moisture sorption isotherm<br />
characteristics of food products: A review. Food and Bioproducts Processing 80: 118-<br />
128.<br />
Anonymous. n.d. Activation Energy. Wikipedia the Free Encyclopedia. Available Source:<br />
http://en.wikipedia.org, December 6, 2006.<br />
AOAC. 1980. Official Methods of Analysis of the Association of Official. 13 rd ed. The<br />
Association of Official Analytical Chemists, Washington, DC.
Arogba, S.S. 2001. Effect of temperature on the moisture sorption isotherm of a biscuit<br />
containing processed mango (Mangifera indica) kernel flour. Journal of Food<br />
Engineering 48: 121-125.<br />
ASTM. 2000. Standard test methods for water vapor transmission of materials ASTM E 96-00.<br />
Annual Book of ASTM Standards 04.06: 842-849.<br />
. 2003a. Standard test methods for water vapor transmission of flexible heat-sealed<br />
packages for dry products ASTM D 3079-94 (Reapproved 2003). Annual Book of<br />
ASTM Standards 15.10: 298-299.<br />
. 2003b. Standard test methods for water vapor transmission rate of sheet materials using<br />
dynamic relative humidity measurement ASTM E 398-03. Annual Book of ASTM<br />
Standards 15.10: 1-4.<br />
Aviara, N.A. and O.O. Ajibola. 2002. Thermodynamics of moisture sorption in melon seed and<br />
cassava. Journal of Food Engineering 55: 107-113.<br />
Ayranci, E., G. Ayranci and Z. Dogantan. 1990. Moisture sorption isotherms of dried apricot, fig<br />
and rasin at 20C and 36C. Journal of Food Science 55: 1591-1597.<br />
Azanha, A.B. and J.A.F. Faria. 2005. Use of mathematical models for estimating the shelf-life<br />
of cornflakes in flexible packaging. Packaging Technology and Science 18: 171-178.<br />
Baucour, P. and J.D. Daudin. 2000. Development of a new method for fast measurement of<br />
water sorption isotherms in the high humidity range validation gelatin Gel. Journal of<br />
Food Engineering 44: 97-107.<br />
Bell, N.L. and T.P. Labuza. 2000. Moisture Sorption Practical Aspects of Isotherm<br />
Measurement and Use. 2 nd ed. University of Minnesota, USA.<br />
94
Benczedi, D. 1999. Estimation of the free volume of starch water barriers. Trends in Food<br />
Science and Technology 10: 21-24.<br />
Bertuzzi, M.A., E.F. Castro Vidaurre, M. Armada and J.C. Gottifredi. 2007. Water vapor<br />
permeability of edible starch based films. Journal of Food Engineering 80: 972-978.<br />
Bhandari, B.R., N. Datta, R. Crooks, S. Rigby and T. Howes. 1997. A semi-empirical approach<br />
to optimize the quantity of dry aids required to spray dry sugar rich foods. Drying<br />
Technology 15: 2509-2525.<br />
Brennan, J.G. 1980. Food texture measurement, pp. 1-69. In R.D. King, ed. Developments in<br />
Food Analysis Technique-2. Applied Science Publishers LTD., London.<br />
Brunauer, S., P.H. Emmett and E. Teller. 1938. Adsorption of gases in multimolecular layers.<br />
Journal of the American Chrmical Society 60: 309-319.<br />
Brunauer, S., L.S. Deming, W.E. Deming and E. Teller. 1940. On the theory of Van Der Waals<br />
adsorption of gases. Journal of the American Chemists Society 62: 1723-1732.<br />
Cadden, A.M. 1988. Moisture sorption characteristics of several food fibers. Journal of Food<br />
Science 53: 1150-1155.<br />
Cervenka, L., S. Rezkova and J. Kralovsky. 2008. Moisture adsorption characteristics of<br />
gingerbread, a traditional bakery product in Pardubice, Czech Republic. Journal of<br />
Food Engineering 84: 601-607.<br />
Compan, V., M.L. Lopez and L. Monferrer. 1993. Determination of the glass transition<br />
temperature of poly (cyclohexyl acrylate) from oxygen permeability measurements.<br />
Polymer 34: 2971-2974.<br />
95
Chang, Y.P., A.A. Karim and C.C. Seow. 2006. Interactive plasticizing- antiplasticizing effects<br />
of water and glycerol on the tensile properties of tapioca starch films. Food<br />
Hydrocolloids 20: 1-8.<br />
, P.B. Cheah and C.C. Seow. 2000. Variations in flexural and compressive fracture<br />
behavior of a brittle cellular food (dried bread) in response to moisture sorption. Journal<br />
of Texture Studies 31: 525-540.<br />
Chasin, L. and D. Mowshowitz. 2006. Activation Energy. Available Source:<br />
http//www.columbia.edu/../c2005/lectures/lec05_06.pdf, December 6, 2006.<br />
Dissayanun, D. 2006. Conver story snack trends. Asia Pacific Food Industry Thailand 3: 38-<br />
42.<br />
Duizer, L.M., O.H. Campanella and G.R.G. Barnes. 1998. Sensory instrumental and acoustic<br />
characteristics of extruded snack food products. Journal of Texture studies 29: 297-<br />
411.<br />
Durakova, A.G. and N.D. Menkov. 2005. Moisture sorption characteristics of chickpea flour.<br />
Journal of Food Engineering 68: 535-539.<br />
Erbas, M., M.F. Ertugay and M. Certel. 2005. Moisture adsorption behavior of semolina and<br />
farina. Journal of Food Engineering 69: 191-198.<br />
Ertugay, M.F. and M. Certel. 2000. Moisture sorption isotherms of cereals at different<br />
temperatures. Nahrung 44: 107-109.<br />
Ferriola, D. and M. Stone. 1998. Sweetener effects on flaked millet breakfast cereals. Journal<br />
of Food Science 63: 726-729.<br />
96
Fontanet, I., S. Davidou, C. Dacremont and M. Le Meste. 1997. Effect of water on the<br />
mechanical behavior of extruded flat bread. Journal of Cereal Science 25: 303-311.<br />
Fowle, J. 2005. Developments in Barrier Films for Packaging. Pira International Ltd, UK.<br />
Gal, S. 1987. The need for, and practical applications of sorption data, pp. 13-25. In R. Jowitt,<br />
F. Escher, M. Kent and B. McKenna. eds. Physical Properties of Foods-2. Elsevier<br />
Applied Science, London.<br />
Garcia-Perez, J.V., J.A. Carcel, G. Clemente and A. Mulet. 2007. Water sorption isotherms for<br />
lemon peel at different temperatures and isosteric heats. Journal of Food Engineering<br />
78: 443-448.<br />
Goula, G.M., T.D. Karapantsios, D.S. Achilias and K.G. Adamopoulos. 2008. Water sorption<br />
isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food<br />
Engineering 85: 73-83.<br />
Greenspan, L. 1977. Humidity fixed points of binary saturated aqueous solutions. Journal of<br />
Research of the Nation Bureau of Standards 81A: 89-96.<br />
Hecke, E.V., K. Allaf and J.M. Bouvier. 1995. Texture and structure of crispy-puffed food<br />
products I: mechanical properties in bending. Journal of Texture Studies 26: 11-25.<br />
Hernandez, R.J., S.E.M. Selke and J.D. Culter. 2000. Plastics Packaging: Properties,<br />
Processing, Applications and Regulations. Hanser Gardner Publications, Inc., USA.<br />
Holt, S.D., K.H. Mcwatters and A.V.A. Resurreccion. 1992. Validation of predicted baking<br />
performance of muffins containing mixtures of wheat, cowpea, peanut, sorghum, and<br />
cassava flours. Journal of Food Science 57: 470-474.<br />
97
Hough, G., M.D.P. Buera, J. Chirife and O. Moro. 2001. Sensory texture of commercial biscuits<br />
as a function of water activity. Journal of Texture Studies 32: 57-74.<br />
Hudson, B.J.F. and A.O. Ogunsua. 1976. The effects of fiber, starch damage and surfactants on<br />
the baking quality of wheat/cassava composite flours. Journal of Food Technology 11:<br />
129-136.<br />
Iglesias, H.A. and J. Chirife. 1976. A model for describing the water sorption behavior of foods.<br />
Journal of Food Science 41: 984-992.<br />
. 1982. Handbook of Food Isotherms; Water Sorption Parameters for Food and<br />
Food Components. Academic Press, New York.<br />
Iguedjtal, T., N. Louka and K. Allaf. 2008. Sorption isotherms of potato slices dried and<br />
texturized by controlled sudden. Journal of Food Engineering 85: 180-190.<br />
Jamali A., M. Kouhila, L.A. Mohamed, J.T. Jaouhari, A. Idliman and N. Abdenouri. 2006.<br />
Sorption isotherm of Chenopodium ambrosioides leaves at three temperatures. Journal<br />
of Food Engineering 72: 77-84.<br />
Jenekhe, S.A. and J.W. Lin. 1983. Diffusion and permeation of vapors in composite polymer<br />
thin films. Thin Solid Films 105: 331-342.<br />
Kapanin, V.V. and O.B. Lemanik. 1975. Cell to investiigate gas transfer through stress<br />
deformed films by a gas chromatograph. Polymer Science U.S.S.R. 17: 2713-2716.<br />
Katz, E.E, and T.P. Labuza. 1981. Effect of water activity on the sensory crispness and<br />
mechanical deformation of snack products. Journal of Food Science 46: 403-409.<br />
98
Kaymak-Ertekin, F. and M. Sultanoglu. 2001. Moisture sorption isotherm characteristics of<br />
peppers. Journal of Food Engineering 47: 225-231.<br />
Kilcast, D. and P. Subramaniam. 2000. Introduction, pp. 1-22. In D. Kilcast and P.<br />
Subramaniam, comps. The stability and shelf-life of food. CRC Press LLC, USA.<br />
Kumar, K.R. 2000. Moisture sorption and packaging characteristics of Arabian dry cereal foods.<br />
Journal of Food Science and Technology 37: 330-333.<br />
Labuza, T.P. 1975. Interprelation of sorption data in relation to the state of constituent water,<br />
pp. 155-172. In R. Duckworth, ed. Water Relations in Foods. New York Academic,<br />
New York.<br />
. 2000. An Update on Continued Effects in Understanding Practical Strategies for<br />
Determining and Testing the Shelf life of Food Products. University of Minnesota,<br />
USA. (Unpublished manuscript)<br />
Lane, R.H. 1998. Chapter 32: cereal foods, pp. 1-37. In AOAC, comp. Official Methods<br />
Analysis of AOAC Internation. 16 th ed. AOAC International, Marylane, USA.<br />
Lewicki, P.P. 1998. A three parameter equation for food moisture sorption isotherm. Journal<br />
of Food Process Engineering 21: 127-144.<br />
Li, Y., M.K. Kloeppel and F. Hsieh. 1998. Texture of glassy corn cakes as a function of<br />
moisture. Journal of Food Science 63: 1-4.<br />
Lopez, A.C.B., A.J.G. Pereira and R.G. Junquetra. 2004. Flour mixture of rice flour, corn<br />
and cassava starch in the production of gluten-free white bread. Belo Horizonte,<br />
Brazil.<br />
99
MacDonald, W.A., D.H. MacKerron and D.W. Brooks. 2002. PET film and sheet, pp. 116-157.<br />
In D.W. Brooks and G.A. Giles, comps. PET packaging technology. Shelffield<br />
Academic Press, UK.<br />
Mathlouthi, M. and B. Roge. 2001. Water content, water activity and water structure, three<br />
approaches of water food interactions: application to crystalline sugar stability.<br />
Zuckerindustrie 126: 880-884.<br />
Marino, V., K. Yotsuyanagi, E. Vicente, L.M. Oliveira, M.H. Taniwaki, A. de Vitali and E.V. de<br />
Faria. 2005. Shelf- life of dried banana in PVC films and metallized OPP Packaging,<br />
pp. 1-13 In IAPRI Symposium 22 nd ed. Campinas, Brazil.<br />
Martinez-Navarrete, N., G. Moragu, P. Talens and A. Chiralt. 2004. Water sorption and the<br />
plasticization effect in waters. International Journal of Food Science Technology 39:<br />
555-562.<br />
Massey, L.K. 2002. Permeability Properties of Plastics and Elastomers. 2 nd ed. Plastics<br />
Design Library/William Andrew Publishing, United State of America.<br />
McLaughlin, C.P. and T.R.A. Magee. 1998. The determination of sorption isotherm and the<br />
isosteric heats of sorption for potatoes. Journal of Food Processing Engineering 35:<br />
267-280.<br />
McMinn, W.A.M., D.J. McKee and T.R.A. Magee. 2007. Moisture adsorption behavior of<br />
oatmeal biscuit and oat flakes. Journal of Food Engineering 79: 481-493.<br />
. and T.R.A. Magee. 1999. Studies on the effect of temperature on the moisture sorption<br />
characteristics of potatoes. Journal of Food Processing Engineering 22: 113-128.<br />
100
Mohamed, S., N. Abdullah and M.K. Muthu. 2006. Physical properties of keropok (fried crips)<br />
in relation to the amylopectin content of the starch flours. Journal of the Science of<br />
Food and Agriculture 49: 369-377.<br />
., N.A. Hamid M.A. Hamid. 1993. Food components affecting the oil absorption<br />
and crispness of fries batter. Journal of the Science of Food and Agriculture 78: 39-<br />
45.<br />
Ngoddy, P.O. and F.W. Bakker-Arkema. 1975. A theory of sorption hysteresis in biological<br />
materials. Journal of Agricultural Engineering Research 20: 109-121.<br />
Nicholls, R.J., I.A.M. Appelqvist, A.P. Davies, S.J. Ingman and P.J. Lillford. 1995. Glass<br />
transition and the fraction behavior of gluten and starches within the glassy state.<br />
Journal of Cereal Science 21: 25-36.<br />
Nielsen, B.R., H. Stapelfeldt and L.H. Skibsted. 1997. Early prediction of the shelf -life of<br />
medium-heat whole milk powder using stepwise multiple regression and principal<br />
component analysis. Industrial Dairy Journal 7: 341-348.<br />
Oswin, C.R. 1946. The kinetics of Packaging Life III. The Isotherm. Journal of the Society of<br />
Chemical Industry 65: 419-421.<br />
Pachico, D. 1997. Linking Small Farms with Growth Markets to Build Sustainable<br />
Livelihoods in Rural areas. (Annual Report). International Center for Tropical<br />
Agriculture.<br />
Paine, F.A. and H.Y. Paine. 1992. A Handbook of Food Packaging. Great Britian at the<br />
University Press, Cambridge.<br />
101
Palipane, K.B. and R.H. Driscoll. 1992. Moisture sorption characteristics of in shell macademia<br />
nut. Journal of Food Engineering 25: 63-76.<br />
Palou, E., A. Lopez-Malo, and A. Argaiz. 1997. Effect of temperature on the moisture sorption<br />
isotherms of some cookies and corn snacks. Journal of Food Engineering 31: 85-93.<br />
Peleg, M. 1988. An empirical model for the description of moisture sorption curves. Journal of<br />
Food Science 53: 1216-1217,1219.<br />
Peleg, M. 1993. Assessment of a semi empirical four parameter general model for sigmoid<br />
moisture sorption isotherms. Journal of Food Process Engineering 16: 21-37.<br />
Perez-Alonso, C., C.I. Beristain, M.E. Rodriguez-Huezo and E.J. Vernon-Carter. 2006.<br />
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate<br />
polymers. Journal of Food Engineering 77: 753-760.<br />
Pinto, G. and A. Esin. 2004. Kinetics of the osmotic hydration of chickpeas. Journal of<br />
Chemical Education 88: 532-536.<br />
Rahman, M.S. and R.H. Al-Belushi. 2006. Dynamic isopiestic method (DIM): measuring<br />
moisture sorption isotherm of freeze-dried garlic powder and other potential uses of<br />
DIM. International Journal of Food Properties 9: 421-437.<br />
Robertson, G.L. 2006. Food Packaging Principles and Practice. 2 nd ed. CRC Press, USA.<br />
Rohm, H. 1990. Consumer Awareness of food texture in Austria. Journal of Texture Studies<br />
21: 363-373.<br />
102
Roos, Y., K. Roininen, K. Jouppila and H. Tuorila. 1998. Glass transition and water<br />
plasticization effects on crispness of a snack food extrudate. International Journal of<br />
Food Properties 1: 163-180.<br />
and M. Karel. 1991. Plasticizing effect of water on thermal behavior and crystallization of<br />
amorphous food models. Journal of Food Science 56: 38-43.<br />
Roudaut, G., C. Dacremont, B.V. Pamies, B. Colas and M.L. Meste. 2002. Crispness: a critical<br />
review on sensory and material science approaches. Trends in Food Science and<br />
Technology 13: 217-227.<br />
, and M.L. Meste. 1998. Influence of water on the crispness of cereal based foods<br />
acoustic, mechanical, and sensory studies. Journal of Texture Studies 29: 199-213.<br />
Samapundo, S., F. Devlieghere, B.D. Meulenaer, A. Atukwase, Y. Lamboni and J.M. Debevere.<br />
2007. Sorption isotherms and isosteric heats of sorption of whole yelow dent corn.<br />
Journal of Food Engineering 79: 168-175.<br />
Semenova, S.I., H. Ohya, T. Higashijima and Y.Negshi. 1992. Dependence of permeability<br />
though polyimide membranes on state of gas, vapor, liquid and supercritical fluid at high<br />
temperature. Journal of Membrane Science 67: 29-37.<br />
Seow , C.C., P.B. Cheah and Y.P. Chang. 1999. Antiplasticization by water in reduced-moisture<br />
food systems. Journal of Food Science 64: 576-581.<br />
Simal, S., A. Femenia, A. Castell-Palou and C. Rossello. 2007. Water desorption<br />
thermodynamic properties of pineapple. Journal of food Engineering 80: 1293-1301.<br />
103
Slade, L. and H. Levine. 1991. Beyond water activity: recent advances based on an alternative<br />
approach to the assessment of food quality and safety. Critical Reviews in Food<br />
Science and Nutrition 30: 115-360.<br />
. 1995. Water and the glass transition - dependence of the glass transition on composition<br />
and chemical structure: special implication for flour functionality in cookie baking.<br />
Journal of Food Engineering 24: 431-509.<br />
Soroka, W. 2002. Fundamentals of Packaging Technology. 3 rd ed. Institute of Packaging<br />
Professionals, Illinois.<br />
Spiess, W.E.L. and W. Wolf. 1983. The results of the COST 90 project on water activity, pp. 65-<br />
91. In W. Spiess, W. Wolf, R. Jowitt and F. Escher, eds. Physical Properties of Foods,<br />
Applied Science Publishers, London.<br />
Szczesniak, A.S. and D.H. Kleyn. 1963. Consumer Awareness of texture and other food<br />
attributes. Journal of Food Technology 63: 74-77.<br />
. 1971. Consumer Awareness of texture and other food attributes. Journal of Texture<br />
Studies 2: 196-206.<br />
Taoukis, P.S., W.N. Breene and T.P. Labuza. 1988. Intermediate-moisture foods in advances.<br />
Cereal Science and Technology 9: 91-128.<br />
Thakur, S. and D.C. Saxena. 2000. Formulation of extruded snack food (gum based cereal-pulse<br />
blend): optimization of ingredients levels using response surface analysis. Lebensmittel-<br />
Wissenschaft und-Technologie 33: 354-361.<br />
Timmermann, E.O., J. Chirife and H.A. Iglesias. 2001. Water sorption of foods and foodstuffs:<br />
BET or GAB parameters. Journal of Food Engineering 48: 19-31.<br />
104
Trujillo, F.J., P.C. Yeow and Q.T. Pham. 2003. Moisture sorption isotherm of fresh lean beef<br />
and external beef fat. Journal of Food Engineering 60: 357-366.<br />
Van Boekel, M.A.J.S. and L.M.M. Tijskens. 2001. Kinetic modeling, pp. 35-57. In L.M.M.<br />
Tijskens, M.L.A.T.M. Hertog and B.M. Nicolai, comp. Food Process Modeling. CRC<br />
Press, USA.<br />
Van den Berg, C. and S. Bruin. 1981. Water activity and its estimation in food systems, pp.<br />
147-177. In L.B. Rockland and F. Stewart, eds. Water Activity: Influence on Food<br />
Quality. Academic Press, New York.<br />
Van den Berg, C., F.S. Kaper, J.A.G. Weldring and I. Wolters. 1975. Water binding by potato<br />
starch. Journal of Food Technology 10: 589-602.<br />
. 1981. Vapour Sorption Equilibrium and Other Water-Starch Interactions: A<br />
Physico-Chemical Approach. Ph.D. thesis, The Netherlands, Agriculture University of<br />
Wageningen.<br />
Viswanathan, R., D.S. Jayas and R.B. Hulasare. 2003. Sorption isotherms of tomato slices and<br />
onion shreds. Biosystems Engineering 86: 465-472.<br />
Vrentas, J.S., J.L. Duda, and H.C. Ling. 1988. Antiplasticization and volumetric behavior in<br />
glassy polymers. Macromolecules 21: 1470-1475.<br />
Wang, H.L. and B.R. Mattes. 1999. Gas transport and sorption in polyaniline thin film.<br />
Synthetic Metals 102: 1333-1334.<br />
Wang, N. and J.G. Brennan. 1991. Moisture sorption isotherms characteristics of potatoes at<br />
four temperatures. Journal of Food Engineering 14: 269-287.<br />
105
Wang, Z.F., B. Wang, X.M. Ding, M. Zhang, L.M. Lui, N. Qi. and J.L. Hu. 2004. Effect of<br />
temperature and structure on the free volume and water vapor permeability in<br />
hydropholic polyurethanes. Journal of Membrane Science 241: 355-361.<br />
Wolf, W., W.E.L. Spiess and G. Jung. 1985. Standardization of isotherm measurements (costproject<br />
90 and 90 bis). pp. 661-679. In D. Simatos and J.L. Multon, eds. Properties of<br />
Water in Foods in Relation to Quality and Stability. Dordrecht: Martinus Nijhoff<br />
Publishers, UK.<br />
Xianda, Y., W. Anlai and C. Suqin. 1987. Water vapor permeability of polyvinyl alcohol films.<br />
Desalination 62: 293-297.<br />
Xiong, L. 2002. Determination and Prediction of Shelf Life of Moisture-Sensitive Post®<br />
Shredded Wheat Cereal. Michigan State University, USA. (Unpublished manuscript)<br />
Yilgor, I. and E. Yilgor. 1999. Hydrophilic polyurethaneurea membranes: influence of soft block<br />
composition on the water vapor permeation rates. Polymer 40: 5575-5581.<br />
Young, J.F. 1967. Humidity control in the laboratory using salt solutions - a review. Journal of<br />
Applied Chemistry 17: 241-245.<br />
106
ก
ก ก<br />
ก<br />
108
3. ก<br />
- <br />
- ก<br />
- <br />
- ก<br />
4. ก<br />
ก<br />
ก<br />
90 <br />
30<br />
<br />
กก<br />
ก1 ก 9 ก ก<br />
91 ก <br />
<br />
90.50 ก 9.5 ก ก<br />
90.5 ก <br />
<br />
89.80<br />
<br />
ก<br />
90<br />
ก = 9+(90.50-90.00)x(9.50-9.00)<br />
( 90.50-89.80 )<br />
= 9.357 ก<br />
<br />
90.00 ก 9.356 ก <br />
ก<br />
90.643 ก<br />
109
110<br />
ก<br />
ก1 <br />
5 <br />
45 <br />
A w <br />
()<br />
( <br />
ก) 5 10 15 20 25 30 35 40 45<br />
0.5<br />
1.0<br />
1.5<br />
2.0<br />
2.5<br />
3.0<br />
3.5<br />
4.0<br />
4.5<br />
5.0<br />
5.5<br />
6.0<br />
6.5<br />
7.0<br />
7.5<br />
8.0<br />
8.5<br />
9.0<br />
9.5<br />
10.0<br />
10.5<br />
11.0<br />
11.5<br />
12.0<br />
12.5<br />
13.0<br />
13.5<br />
14.0<br />
14.5<br />
15.0<br />
15.5<br />
16.0<br />
16.5<br />
17.0<br />
17.5<br />
18.0<br />
18.5<br />
19.0<br />
19.5<br />
20.0<br />
21.0<br />
22.0<br />
23.0<br />
0.996<br />
0.992<br />
0.988<br />
0.983<br />
0.979<br />
0.974<br />
0.969<br />
0.964<br />
0.959<br />
0.954<br />
0.948<br />
0.943<br />
0.937<br />
0.931<br />
0.924<br />
0.917<br />
0.911<br />
0.904<br />
0.896<br />
0.889<br />
0.881<br />
0.873<br />
0.864<br />
0.855<br />
0.847<br />
0.837<br />
0.828<br />
0.818<br />
0.808<br />
0.797<br />
0.787<br />
0.776<br />
0.764<br />
0.753<br />
0.741<br />
0.729<br />
0.716<br />
0.703<br />
0.690<br />
0.677<br />
0.649<br />
0.621<br />
0.591<br />
0.996<br />
0.992<br />
0.988<br />
0.983<br />
0.979<br />
0.974<br />
0.970<br />
0.964<br />
0.959<br />
0.954<br />
0.949<br />
0.943<br />
0.937<br />
0.931<br />
0.924<br />
0.918<br />
0.911<br />
0.904<br />
0.897<br />
0.889<br />
0.881<br />
0.873<br />
0.865<br />
0.856<br />
0.847<br />
0.838<br />
0.829<br />
0.815<br />
0.809<br />
0.799<br />
0.788<br />
0.777<br />
0.766<br />
0.754<br />
0.743<br />
0.730<br />
0.718<br />
0.705<br />
0.692<br />
0.679<br />
0.652<br />
0.623<br />
0.594<br />
0.996<br />
0.992<br />
0.988<br />
0.983<br />
0.979<br />
0.974<br />
0.970<br />
0.965<br />
0.960<br />
0.954<br />
0.949<br />
0.943<br />
0.937<br />
0.931<br />
0.925<br />
0.918<br />
0.911<br />
0.905<br />
0.897<br />
0.889<br />
0.882<br />
0.874<br />
0.865<br />
0.857<br />
0.848<br />
0.839<br />
0.830<br />
0.820<br />
0.810<br />
0.800<br />
0.789<br />
0.778<br />
0.767<br />
0.756<br />
0.744<br />
0.732<br />
0.720<br />
0.707<br />
0.695<br />
0.681<br />
0.654<br />
0.626<br />
0.597<br />
0.996<br />
0.992<br />
0.988<br />
0.983<br />
0.979<br />
0.974<br />
0.970<br />
0.965<br />
0.960<br />
0.954<br />
0.949<br />
0.943<br />
0.937<br />
0.931<br />
0.925<br />
0.918<br />
0.911<br />
0.905<br />
0.897<br />
0.890<br />
0.882<br />
0.874<br />
0.866<br />
0.857<br />
0.849<br />
0.840<br />
0.830<br />
0.821<br />
0.811<br />
0.801<br />
0.790<br />
0.780<br />
0.769<br />
0.757<br />
0.746<br />
0.734<br />
0.722<br />
0.709<br />
0.696<br />
0.683<br />
0.657<br />
0.629<br />
0.600<br />
0.996<br />
0.992<br />
0.988<br />
0.983<br />
0.979<br />
0.974<br />
0.970<br />
0.965<br />
0.960<br />
0.954<br />
0.949<br />
0.943<br />
0.937<br />
0.931<br />
0.925<br />
0.919<br />
0.912<br />
0.905<br />
0.898<br />
0.890<br />
0.883<br />
0.875<br />
0.867<br />
0.858<br />
0.849<br />
0.841<br />
0.831<br />
0.822<br />
0.812<br />
0.802<br />
0.792<br />
0.781<br />
0.770<br />
0.759<br />
0.747<br />
0.730<br />
0.724<br />
0.711<br />
0.699<br />
0.686<br />
0.659<br />
0.632<br />
0.603<br />
0.996<br />
0.992<br />
0.988<br />
0.983<br />
0.979<br />
0.974<br />
0.970<br />
0.965<br />
0.960<br />
0.954<br />
0.949<br />
0.943<br />
0.938<br />
0.932<br />
0.925<br />
0.919<br />
0.912<br />
0.905<br />
0.898<br />
0.891<br />
0.883<br />
0.875<br />
0.867<br />
0.859<br />
0.851<br />
0.841<br />
0.832<br />
0.823<br />
0.813<br />
0.803<br />
0.793<br />
0.782<br />
0.771<br />
0.760<br />
0.749<br />
0.737<br />
0.725<br />
0.713<br />
0.701<br />
0.688<br />
0.662<br />
0.634<br />
0.606<br />
0.996<br />
0.992<br />
0.988<br />
0.984<br />
0.979<br />
0.975<br />
0.970<br />
0.965<br />
0.960<br />
0.955<br />
0.949<br />
0.944<br />
0.938<br />
0.932<br />
0.925<br />
0.919<br />
0.912<br />
0.906<br />
0.898<br />
0.891<br />
0.884<br />
0.876<br />
0.868<br />
0.859<br />
0.851<br />
0.842<br />
0.833<br />
0.823<br />
0.814<br />
0.804<br />
0.794<br />
0.783<br />
0.773<br />
0.762<br />
0.750<br />
0.739<br />
0.727<br />
0.715<br />
0.702<br />
0.690<br />
0.664<br />
0.637<br />
0.608<br />
0.996<br />
0.992<br />
0.988<br />
0.984<br />
0.979<br />
0.975<br />
0.970<br />
0.965<br />
0.960<br />
0.955<br />
0.949<br />
0.944<br />
0.938<br />
0.932<br />
0.926<br />
0.919<br />
0.913<br />
0.906<br />
0.899<br />
0.892<br />
0.884<br />
0.876<br />
0.868<br />
0.860<br />
0.852<br />
0.843<br />
0.834<br />
0.825<br />
0.815<br />
0.805<br />
0.795<br />
0.785<br />
0.774<br />
0.763<br />
0.752<br />
0.741<br />
0.729<br />
0.717<br />
0.705<br />
0.692<br />
0.666<br />
0.640<br />
0.612<br />
0.996<br />
0.992<br />
0.988<br />
0.984<br />
0.979<br />
0.975<br />
0.970<br />
0.965<br />
0.960<br />
0.955<br />
0.950<br />
0.944<br />
0.938<br />
0.932<br />
0.926<br />
0.919<br />
0.913<br />
0.907<br />
0.900<br />
0.893<br />
0.885<br />
0.877<br />
0.870<br />
0.861<br />
0.853<br />
0.844<br />
0.836<br />
0.826<br />
0.817<br />
0.807<br />
0.797<br />
0.787<br />
0.777<br />
0.766<br />
0.755<br />
0.744<br />
0.732<br />
0.721<br />
0.709<br />
0.696<br />
0.671<br />
0.645<br />
0.618
ก <br />
กกก<br />
111
1. <br />
กกก<br />
- ก<br />
(test dish)<br />
- <br />
- ก<br />
4 <br />
- ก<br />
- <br />
2. ก<br />
<br />
กก<br />
7 กก<br />
27 ±1 <br />
<br />
65±2 24 <br />
3. <br />
<br />
ก ก <br />
<br />
กก<br />
กกกก<br />
กก<br />
ก<br />
กกก<br />
ก<br />
กก<br />
ก<br />
กก<br />
112
4. ก<br />
ก<br />
(WVTR) =<br />
( G / t)<br />
<br />
WVTR = ก<br />
(ก )<br />
G/t = กก<br />
(slope)<br />
A = <br />
()<br />
A<br />
113
ก <br />
ก<br />
114
1. <br />
2. ก<br />
- 55.20<br />
- ก<br />
18.40<br />
- 1.15<br />
- <br />
23.00<br />
- <br />
2.3<br />
ก<br />
ก<br />
<br />
<br />
90 ก<br />
40 ก<br />
<br />
<br />
<br />
ก<br />
ก<br />
<br />
กก<br />
<br />
กกก 1 <br />
ก <br />
300 20 ก<br />
<br />
115
ก <br />
ก<br />
116
1. <br />
- ก<br />
- <br />
- ก<br />
4 <br />
2. ก<br />
3. <br />
กก<br />
ก<br />
ก<br />
100 105 <br />
1 <br />
ก<br />
<br />
กก<br />
<br />
2 ก กกก<br />
<br />
100 105 3 <br />
ก<br />
ก<br />
ก กกกก<br />
2 ก กก<br />
<br />
4. ก<br />
<br />
() = 100x (W1-W2)<br />
(W1-W)<br />
<br />
W = กก<br />
(ก)<br />
W1 = กกก<br />
(ก)<br />
W2 = กก<br />
( (ก)<br />
117
ก <br />
กกก<br />
118
1. กกก<br />
กกก<br />
ก P <br />
38±1 <br />
1.1 LDPE<br />
ก<br />
(14)<br />
t<br />
ql<br />
AP∆p<br />
= (14)<br />
<br />
t = <br />
P = <br />
= 0.27854 ก <br />
q = ก<br />
x (ก-<br />
)<br />
= 52.0653 x (0.06-0.04096)<br />
= 0.9911 ก<br />
l = <br />
= 1.9685 <br />
A = <br />
= 0.103 x0.156<br />
= 0.01607 <br />
∆p = <br />
(ก-<br />
)<br />
100 100<br />
= 31.824 x (50 (0.040964+0.06))<br />
100 100 2<br />
= 14.30546038 <br />
119
t = 0.9911x 1.9685<br />
0.01607x0.27854x14.30546038<br />
= 30.4721 <br />
กก<br />
LDPE <br />
P <br />
38 ±1 กก 30 <br />
<br />
1.2 OPP<br />
<br />
<br />
t = <br />
P = 0.0861 ก <br />
38±1 <br />
q = 51.682 x (0.06 - 0.04096)<br />
= 0.98382 ก<br />
l = 1.9685 <br />
A = 0.103 x 0.156<br />
= 0.01607 <br />
∆p = 31.824 x (50-(0.040964+0.06)<br />
100 100 2<br />
= 14.30546038 <br />
t = 0.98382 x 1.9685<br />
0.01607 x 0.0861 x 14.30546038<br />
120
= 97.8498 <br />
กก<br />
OPP <br />
P <br />
38±1<br />
กก 98 <br />
2. กกก E a <br />
ก P<br />
กก<br />
(13)<br />
2.1.1 LDPE<br />
<br />
<br />
P<br />
−Ea<br />
/ R(<br />
1/<br />
T2<br />
−1/<br />
T1<br />
) Ea<br />
/ R(<br />
1/<br />
T1<br />
−1<br />
/ T2<br />
)<br />
2 = P1e<br />
= P1e<br />
(13)<br />
Ea= กก<br />
= 21.317096 ก ( Ea LDPE <br />
4)<br />
R = ก<br />
= 8.314 <br />
T1 = 25 = 273+25 <br />
T2 = 30 = 273+30 <br />
P1 = P25° = 0.19856 ก <br />
P2 = P30° E a = (21.317096x1000 )<br />
R 8.314<br />
= 2564 <br />
121
Ep / r ( 1/<br />
T1<br />
1/<br />
T 2)<br />
e<br />
1 1 = 1 - 1<br />
T 1 T 2 25+273 30+273<br />
= 5.53747E-05 -1<br />
− = e 2564(5.53747E-05)<br />
= 1.152554336<br />
P 30° = P 25° x1.152554336<br />
= 0.19856x1.15255433<br />
= 0.22885 ก <br />
<br />
P LDPE <br />
30±1 <br />
ก 0.22885 ก <br />
2.1.2 OPP<br />
<br />
<br />
Ep = 21.3910906 ก ( Ea OPP <br />
2)<br />
R = 8.314 <br />
T1 = 20 = 273+20 <br />
T2 = 30 = 273+30 <br />
P1 = P25°= 0.5145 ก <br />
P2 = P30° E a = (21.3910906 x1000 )<br />
R 8.314<br />
= 2572.9 <br />
1 1 = 1 - 1<br />
T 1 T 2 20+273 30+273<br />
122
= 0.000112639<br />
Ep / r ( 1/<br />
T1−<br />
1/<br />
T 2)<br />
2572.<br />
9(<br />
0.<br />
000112639)<br />
e<br />
= e<br />
= 1.336172959<br />
P 30° = P 25° x 1.336172959<br />
= 0.05145 x1.336172959<br />
= 0.06874 ก <br />
P OPP <br />
30±1 ก 0.06874<br />
ก <br />
2.2 กกก<br />
2.2.1 กกก LDPE<br />
กก<br />
(14)<br />
t<br />
ql<br />
AP∆p<br />
= (14)<br />
<br />
t = <br />
P = 0.2288 ก <br />
30±1 ก<br />
P <br />
25±1 Ea q = 52.0653 x (0.06 - 0.04096)<br />
= 0.9911 ก<br />
l = 1.9685 <br />
A = 0.103 x0.156<br />
= 0.01607 <br />
∆p = 31.824 x (50 (0.040964+0.06))<br />
100 100 2<br />
= 14.30546038 <br />
123
t = 0.991 x 1.9685<br />
0.01607 x 0.2288 x 14.30546038<br />
= 37.085 days<br />
กก<br />
LDPE ก<br />
Ea <br />
P ก<br />
กก 37 <br />
2.2.2 กกก OPP<br />
กก<br />
(14)<br />
<br />
t<br />
ql<br />
AP∆p<br />
= (14)<br />
t = <br />
P = 0.06874 ก <br />
30±1 ก<br />
P <br />
20±1 Ea q = 51.682 x (0.06 - 0.04096)<br />
= 0.98382 ก<br />
l = 1.9685 <br />
A = 0.103 x0.156<br />
= 0.01607 <br />
∆p = 31.824 x (50 (0.040964+0.06))<br />
100 100 2<br />
= 14.30546038 <br />
124
t = 0.98382x1.9685<br />
0.01607x0.06874x14.30546038<br />
= 122.562 <br />
กก<br />
OPP ก<br />
Ea <br />
P ก<br />
กก 123 <br />
125
ก <br />
<br />
126
127<br />
ก<br />
1 <br />
<br />
<br />
<br />
(<br />
)<br />
0.0 0.2 0.4 0.6 0.8 <br />
(<br />
)<br />
0.0 0.2 0.4 0.6 0.8<br />
-15<br />
-14<br />
-13<br />
-12<br />
-11<br />
-10<br />
-9<br />
-8<br />
-7<br />
-6<br />
-5<br />
-4<br />
-3<br />
-2<br />
-1<br />
-0<br />
0<br />
1<br />
2<br />
3<br />
4<br />
5<br />
6<br />
7<br />
8<br />
9<br />
10<br />
11<br />
12<br />
13<br />
14<br />
15<br />
16<br />
17<br />
18<br />
19<br />
20<br />
21<br />
22<br />
23<br />
24<br />
25<br />
26<br />
27<br />
28<br />
29<br />
30<br />
31<br />
32<br />
33<br />
34<br />
35<br />
36<br />
37<br />
38<br />
39<br />
40<br />
41<br />
42<br />
1.436<br />
1.560<br />
1.691<br />
1.834<br />
1.987<br />
2.149<br />
2.326<br />
2.514<br />
2.715<br />
2.931<br />
3.163<br />
3.410<br />
3.673<br />
3.956<br />
4.258<br />
4.579<br />
4.579<br />
4.926<br />
5.294<br />
5.685<br />
6.101<br />
6.543<br />
7.013<br />
7.513<br />
8.045<br />
8.609<br />
9.209<br />
9.844<br />
10.518<br />
11.231<br />
11.987<br />
12.788<br />
13.634<br />
14.530<br />
15.477<br />
16.477<br />
17.535<br />
18.650<br />
19.827<br />
21.068<br />
22.377<br />
23.756<br />
25.209<br />
26.739<br />
28.349<br />
30.043<br />
31.824<br />
33.694<br />
35.663<br />
37.729<br />
39.898<br />
42.175<br />
44.563<br />
47.067<br />
49.692<br />
52.442<br />
55.324<br />
55.34<br />
61.50<br />
1.414<br />
1.534<br />
1.665<br />
1.804<br />
1.955<br />
2.116<br />
2.289<br />
2.475<br />
2.674<br />
2.887<br />
3.115<br />
3.359<br />
3.620<br />
3.898<br />
4.196<br />
4.513<br />
4.647<br />
4.998<br />
5.37<br />
5.766<br />
6.187<br />
6.35<br />
7.111<br />
7.617<br />
8.155<br />
8.727<br />
9.333<br />
9.976<br />
10.658<br />
11.379<br />
12.144<br />
12.953<br />
13.809<br />
14.715<br />
15.673<br />
16.685<br />
17.753<br />
18.880<br />
20.070<br />
21.324<br />
22.658<br />
24.039<br />
25.509<br />
27.055<br />
28.680<br />
30.392<br />
32.191<br />
34.082<br />
36.068<br />
38.155<br />
40.344<br />
42.644<br />
45.054<br />
47.582<br />
50.231<br />
53.009<br />
55.91<br />
58.96<br />
62.14<br />
1.390<br />
1.511<br />
1.637<br />
1.776<br />
1.924<br />
2.084<br />
2.254<br />
2.437<br />
2.633<br />
2.843<br />
3.069<br />
3.309<br />
3.567<br />
3.841<br />
4.135<br />
4.448<br />
4.715<br />
5.070<br />
5.447<br />
5.848<br />
6.274<br />
6.728<br />
7.209<br />
7.722<br />
8.267<br />
8.845<br />
9.458<br />
10.109<br />
10.799<br />
11.528<br />
12.302<br />
13.121<br />
13.987<br />
14.903<br />
15.871<br />
16.894<br />
17.974<br />
19.113<br />
20.316<br />
21.583<br />
22.922<br />
24.326<br />
25.812<br />
27.374<br />
26.015<br />
30.745<br />
32.561<br />
34.471<br />
36.477<br />
38.584<br />
40.796<br />
43.117<br />
45.549<br />
48.102<br />
50.774<br />
53.580<br />
56.51<br />
59.58<br />
62.80<br />
1.368<br />
1.485<br />
1.611<br />
1.748<br />
1.893<br />
2.050<br />
2.219<br />
2.399<br />
2.593<br />
2.800<br />
3.022<br />
3.259<br />
3.514<br />
3.785<br />
4.075<br />
4.385<br />
4.785<br />
5.144<br />
5.525<br />
5.931<br />
6.363<br />
6.822<br />
7.309<br />
7.828<br />
8.380<br />
8.965<br />
9.585<br />
10.244<br />
10.941<br />
11.680<br />
12.462<br />
13.290<br />
14.166<br />
15.092<br />
16.071<br />
17.105<br />
18.197<br />
19.349<br />
20.565<br />
21.845<br />
23.198<br />
24.617<br />
26.117<br />
27.696<br />
29.354<br />
31.102<br />
32.934<br />
34.864<br />
36.891<br />
39.018<br />
41.251<br />
43.595<br />
46.050<br />
48.627<br />
51.323<br />
54.156<br />
57.11<br />
60.22<br />
63.46<br />
1.345<br />
1.460<br />
1.585<br />
1.720<br />
1.863<br />
2.018<br />
2.184<br />
2.362<br />
2.553<br />
2.757<br />
2.976<br />
3.211<br />
3.461<br />
3.730<br />
4.016<br />
4.320<br />
4.855<br />
5.219<br />
5.605<br />
6.015<br />
6.453<br />
6.917<br />
7.411<br />
7.936<br />
8.494<br />
9.086<br />
9.714<br />
10.380<br />
11.085<br />
11.833<br />
12.624<br />
13.461<br />
14.347<br />
15.284<br />
16.272<br />
17.319<br />
18.422<br />
19.587<br />
20.815<br />
22.110<br />
23.476<br />
24.912<br />
26.426<br />
28.021<br />
29.697<br />
31.461<br />
33.312<br />
35.261<br />
37.308<br />
39.457<br />
41.710<br />
44.078<br />
46.556<br />
49.157<br />
51.879<br />
54.737<br />
57.72<br />
60.86<br />
64.12<br />
43<br />
44<br />
45<br />
46<br />
47<br />
48<br />
49<br />
50<br />
51<br />
52<br />
53<br />
54<br />
55<br />
56<br />
57<br />
58<br />
59<br />
60<br />
61<br />
62<br />
63<br />
64<br />
65<br />
66<br />
67<br />
68<br />
69<br />
70<br />
71<br />
72<br />
73<br />
74<br />
75<br />
76<br />
77<br />
78<br />
79<br />
80<br />
81<br />
82<br />
83<br />
84<br />
85<br />
86<br />
87<br />
88<br />
89<br />
90<br />
91<br />
92<br />
93<br />
94<br />
95<br />
96<br />
97<br />
98<br />
99<br />
100<br />
101<br />
64.80<br />
68.26<br />
71.88<br />
75.65<br />
79.60<br />
83.71<br />
88.02<br />
92.51<br />
97.20<br />
102.09<br />
107.20<br />
112.51<br />
118.04<br />
123.80<br />
129.82<br />
136.08<br />
142.60<br />
149.38<br />
156.43<br />
163.77<br />
171.38<br />
179.31<br />
187.54<br />
196.09<br />
204.96<br />
214.17<br />
223.73<br />
233.7<br />
243.9<br />
254.6<br />
265.7<br />
277.2<br />
289.1<br />
301.4<br />
314.1<br />
327.3<br />
341.0<br />
355.1<br />
369.7<br />
384.9<br />
400.6<br />
416.8<br />
433.6<br />
450.9<br />
468.7<br />
487.1<br />
506.1<br />
525.76<br />
546.05<br />
566.99<br />
588.60<br />
610.90<br />
633.90<br />
657.62<br />
682.07<br />
707.27<br />
733.24<br />
760.00<br />
787.57<br />
65.48<br />
68.97<br />
72.62<br />
76.43<br />
80.41<br />
84.56<br />
88.90<br />
93.5<br />
98.2<br />
103.1<br />
108.2<br />
113.6<br />
119.1<br />
125.0<br />
131.0<br />
137.3<br />
143.9<br />
150.7<br />
157.8<br />
165.2<br />
172.9<br />
180.9<br />
189.2<br />
197.8<br />
206.8<br />
216.0<br />
225.7<br />
235.7<br />
246.0<br />
256.8<br />
268.0<br />
279.4<br />
291.5<br />
303.8<br />
316.6<br />
330.0<br />
343.8<br />
358.0<br />
372.6<br />
388.0<br />
403.8<br />
420.2<br />
437.0<br />
454.4<br />
472.4<br />
491.0<br />
510.0<br />
529.77<br />
550.18<br />
571.26<br />
593.00<br />
615.44<br />
638.59<br />
662.45<br />
687.04<br />
712.40<br />
738.53<br />
756.45<br />
793.18<br />
66.16<br />
69.69<br />
73.36<br />
77.21<br />
81.23<br />
85.42<br />
89.79<br />
94.4<br />
99.1<br />
104.1<br />
109.3<br />
114.7<br />
120.3<br />
126.2<br />
132.3<br />
138.5<br />
145.2<br />
152.1<br />
159.3<br />
166.8<br />
174.5<br />
182.5<br />
190.9<br />
199.5<br />
208.6<br />
218.0<br />
227.7<br />
237.7<br />
248.2<br />
259.0<br />
270.2<br />
281.8<br />
294.0<br />
306.4<br />
319.2<br />
332.8<br />
346.6<br />
361.0<br />
375.6<br />
391.2<br />
407.0<br />
423.6<br />
440.4<br />
458.0<br />
476.0<br />
494.7<br />
513.9<br />
533.80<br />
554.35<br />
575.55<br />
597.43<br />
620.01<br />
643.30<br />
667.31<br />
692.05<br />
717.56<br />
743.85<br />
770.93<br />
798.82<br />
66.86<br />
70.41<br />
74.12<br />
78.00<br />
82.05<br />
86.28<br />
90.69<br />
95.3<br />
100.1<br />
105.1<br />
110.4<br />
115.8<br />
121.5<br />
127.4<br />
133.5<br />
139.9<br />
146.6<br />
153.5<br />
160.8<br />
168.3<br />
176.1<br />
184.2<br />
192.6<br />
201.3<br />
210.5<br />
219.9<br />
229.7<br />
239.7<br />
250.3<br />
261.2<br />
272.6<br />
284.2<br />
296.4<br />
308.9<br />
322.0<br />
335.6<br />
349.4<br />
353.8<br />
378.8<br />
394.4<br />
410.2<br />
426.8<br />
444.0<br />
461.6<br />
479.8<br />
498.5<br />
517.8<br />
537.86<br />
558.53<br />
579.87<br />
601.89<br />
624.61<br />
648.05<br />
672.20<br />
697.10<br />
722.75<br />
749.20<br />
776.44<br />
804.50<br />
67.56<br />
71.14<br />
74.88<br />
78.80<br />
82.87<br />
87.14<br />
91.59<br />
96.3<br />
101.1<br />
106.2<br />
111.4<br />
116.9<br />
122.6<br />
128.6<br />
134.7<br />
141.2<br />
148.0<br />
155.0<br />
162.3<br />
169.8<br />
177.7<br />
185.8<br />
194.3<br />
203.1<br />
212.3<br />
221.8<br />
231.7<br />
241.8<br />
252.4<br />
263.4<br />
274.8<br />
286.6<br />
298.8<br />
311.4<br />
324.6<br />
338.2<br />
352.2<br />
366.8<br />
381.8<br />
397.4<br />
413.6<br />
430.2<br />
447.5<br />
465.2<br />
483.4<br />
502.2<br />
521.8<br />
541.95<br />
562.75<br />
584.22<br />
606.38<br />
629.24<br />
652.82<br />
677.12<br />
702.17<br />
727.98<br />
754.58<br />
782.00<br />
810.21
ก <br />
ก<br />
128
ก<br />
.<br />
<br />
กก<br />
ก <br />
กกก<br />
<br />
ก<br />
ก<br />
ก ก<br />
1 = ก<br />
1 = ก<br />
2 = ก<br />
2 = ก<br />
3 = ก<br />
3 = <br />
4 = ก<br />
4 = <br />
5 = กก 5 = ก<br />
6 = ก 6 = ก<br />
7 = กก 7 = ก<br />
8 = กก<br />
9 = กก<br />
129
กก ก<br />
<br />
<br />
ก ก<br />
ก<br />
29 2513<br />
ก<br />
<br />
กก .. (ก) <br />
<br />
ก<br />
กก 7<br />
<br />
ก<br />
<br />
ก -<br />
กก <br />
Texture of Glassy Tapioca-Flour-Based Baked<br />
Product as a Function of Moisture Content ก<br />
ก ISOPOW <br />
10 <br />
ก<br />
ก <br />
กก<br />
กก