Release Mathematical Model of Active Agent from Packaging Material into Food

Figure 5

Profiles of active ingredient concentration through the packaging for various values of 𝑘_𝐶𝑃 (𝑙₁=48 μm, 𝑙₂=16 μm, 𝑘_𝐹𝐶=0.2, 𝐶_𝑃0=5 mg·cm⁻³, and 𝑡=10 s).