A new "Ethanol Adsorption Treatment" (EAT) for a filter has been presented to depress the migration of volatile flavor and water in a box of a tobacco product during storage and marketing. The EAT is performed by applying the binary vapor of water and ethanol to the filter tip before connecting it with a tobacco column. During the EAT, ethanol was adsorbed physically on the filter as an additive agent, and thus the water content within the filter tip was controlled to a desirable level at which the water does not migrate. Then during storage, the presence of ethanol vapor depressed the flavor migration mainly by decreasing the amounts of flavors adsorbed on the activated carbon within the filter tip. The EAT was confirmed to be effective for decreasing both the water and flavor migration simultaneously.
An experimental study has been carried out on the binary adsorption equilibria of various flavors and water for typical materials used in a box of a tobacco product. A flavor component of L-menthol, which was sublimated from the solid state, was found to be adsorbed onto the surfaces of each material without phase re-transition under its unsaturated condition. For tobaccos, papers and filters, flavors with a water soluble or polar nature were adsorbed to a greater degree than otherwise, while for the activated carbons, this dependence showed the opposite tendency except for L-menthol. These behaviors of the binary adsorption equilibria of various flavors and water are explained as follows; (a) for the tobacco and paper, the flavors were mainly adsorbed by the solution in the adsorbed water, and to some extent, on the hydrophobic sites of the material's surface, (b) for the filter, they were adsorbed on the hydrophobic sites such as the acetyl group inside the tow, (c) for activated carbon, their adsorption was attributed to the filling of flavor molecules in the inner surface of the micropores, but depended on their size. Keywords:tobacco product, activated carbon, ethyl butyrate, L-menthol, D-limonene, water, binary adsorption Various volatile fiavors are playing an increasingly important role in the enhancement of' taste and odor of food and tobacco products. However, a number of these volatile compounds is widely recognized as being transferred inside the package, depending on the adsorption equilibrium.Various methods have been proposed to predict the effects of the physical properties of adsorbates on their adsorption; Reucroft et al ( 197 1 ) reported that the constant values of the Dubinin-Astakhov (DA) equation which was applied to the activated carbons were estimated using electric polarization. Matsui et al (1992) found that the sorption of flavors into various packaging films could be predicted by an affinity concept derived from the solubility parameter values of these materials. This concept represents the interaction forces acting between the fiavor molecules and the films. Samejima ( 1983) reported that for tobacco leaves the adsorption equilibria of flavors were affected by the number of carbon atoms as well as by the functional groups. Wilson (1993) explained that after reaching equilibrium, the distribution of L-menthol ExperimentalMaterials Tobacco, paper, filter, tow and activated carbon were used as typical materials contained in a box of the tobacco product. The tow is the cellulose acetate fiber which forms the filter. From measurements of nitrogen adsorption, the specific volumes of micropores (vp) for coconut activated carbon or that contained in the filter were deterrnined to be 0.43 and 0.22 cm3/g, respectively. Most of their pores had radii of less than I nm, which are referred to as micropores and in this range of pore radii it is known that the capillary condensation which was applied to the Kelvin equation does not take place as a mechanism of adsorption (Urano, 1975).Several f...
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