Drying rate effect on the properties of whey protein films

被引:35
作者
Alcantara, CR
Rumsey, TR
Krochta, AM [1 ]
机构
[1] Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA
[2] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
关键词
D O I
10.1111/j.1745-4530.1998.tb00460.x
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The effects of drying temperature, drying relative humidity and film thickness on the drying characteristics, water vapor permeability, and tensile properties of glycerol (Gly)-plasticized whey protein isolate (WPI) films were investigated. 50%WPI:50%Gly and 60%WPI:40%Gly (dry basis) films were studied. Constant rate periods were compared among films. A higher temperature (95C) and lower relative humidity (30%RH) increased the slope of the weight versus time plot during the constant rare period, indicating shorter drying times to reach the falling rate period. Water vapor permeabilities were significantly lower for films dried at 95C and 30%RH than for films dried at 21C and 50%RH. Films dried at 95C and 30%RH were generally thinner stiffer stronger, and less extendable than films dried at 21C and 50%RH.
引用
收藏
页码:387 / 405
页数:19
相关论文
共 63 条
[1]  
American Society for Testing and Materials, 1991, ANN BOOK ASTM STAND
[2]  
[Anonymous], SAS STAT US GUID VER
[3]  
[Anonymous], 1989, ASTM REP
[4]  
[Anonymous], 1994, EDIBLE COATINGS FILM
[5]  
BAKER RA, 1993, EDIBLE FILMS COATING
[6]  
Bimbenet J. J., 1985, DRYING 85, P178
[7]  
Bird R.B., 2006, TRANSPORT PHENOMENA, Vsecond
[8]  
BIXLER HJ, 1971, SCI TECHNOLOGY POLYM, P1
[9]  
Bouraoui M., 1994, Journal of Food Process Engineering, V17, P353, DOI 10.1111/j.1745-4530.1994.tb00343.x
[10]   MODELING SIMULTANEOUS SHRINKAGE AND HEAT AND MASS-TRANSFER OF A THIN, NONPOROUS FILM DURING DRYING [J].
BOWSER, TJ ;
WILHELM, LR .
JOURNAL OF FOOD SCIENCE, 1995, 60 (04) :753-757