Diffusivity of potassium sorbate in κ-carrageenan based antimicrobial film

J. H. Choi, W. Y. Choi, D. S. Cha, M. J. Chinnan, H. J. Park, D. S. Lee, J. M. Park

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The diffusion of potassium sorbate incorporated into κ-carrageenan based antimicrobial film was measured at 5 s intervals using a diffusion cell. The kinetics of potassium sorbate release followed Fick's law of diffusion, as shown by diffusional exponent characteristic n-value and high correlation coefficients between experimental and theoretical data. The effects of solution pH at the film surface (3.8, 5.2 and 7.0) and temperature (5, 25 and 40°C) on diffusion were investigated. Diffusion was found to be unaffected by adjacent solution pH in the range of values tested, but a decrease in temperature from 40 to 5°C resulted in a reduction of diffusion coefficients from 4.24×10-13 to 1.29×10-13 m2/s at pH 5.2.

Original languageEnglish
Pages (from-to)417-423
Number of pages7
JournalLWT - Food Science and Technology
Issue number4
Publication statusPublished - 2005 Jun


  • Active packaging
  • Diffusivity
  • Potassium sorbate
  • κ-carrageenan

ASJC Scopus subject areas

  • Food Science

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    Choi, J. H., Choi, W. Y., Cha, D. S., Chinnan, M. J., Park, H. J., Lee, D. S., & Park, J. M. (2005). Diffusivity of potassium sorbate in κ-carrageenan based antimicrobial film. LWT - Food Science and Technology, 38(4), 417-423. https://doi.org/10.1016/j.lwt.2004.07.004