Physical and mechanical properties of water resistant sodium alginate films

被引:451
作者
Rhim, JW [1 ]
机构
[1] Mokpo Natl Univ, Dept Food Engn, Choongnam 534729, South Korea
来源
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2004年 / 37卷 / 03期
关键词
alginate film; property modification; water resistance; CaCl2; treatment; water solubility;
D O I
10.1016/j.lwt.2003.09.008
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Properties of sodium alginate films were modified using two different methods of CaCl2 treatment, i.e. the direct addition of CaCl2 into film making solution (mixing films) and the immersion of alginate films into CaCl2 solutions (immersion films), and their treatment effects on tensile strength (TS), percentage elongation at break (E), water vapor permeability (WVP), and water solubility (WS) of the films were investigated. TS and E of the mixing films were not changed considerably, but those of the immersion films changed considerably with significant (P<0.05) increase in TS and decrease in E. WVP of the immersion films decreased significantly (P < 0.05), but that of the mixing films did not decreased. Water resistance measured by WS was not improved with the mixing films, but the alginate films became water resistant when they treated by immersing in higher than 2g/100 ml CaCl2 solutions. Water adsorption by the films also decreased in the immersion films. Swelling ratio (SR) of the immersion film decreased with temperature without affecting WS of the films. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:323 / 330
页数:8
相关论文
共 36 条
[1]  
[Anonymous], KOREAN J FOOD SCI TE
[2]  
*ASTM, 1995, ANN BOOK ASTM STAND, V4, P697
[3]   WATER-VAPOR PERMEABILITY OF CASEINATE-BASED EDIBLE FILMS AS AFFECTED BY PH, CALCIUM CROSS-LINKING AND LIPID-CONTENT [J].
AVENABUSTILLOS, RJ ;
KROCHTA, JM .
JOURNAL OF FOOD SCIENCE, 1993, 58 (04) :904-907
[4]  
BRODELIUS P, 1984, CELL CULTURE SOMATIC, V1, P535
[5]   CROSS-LINKING KINETICS OF THERMALLY PRESET ALGINATE GELS [J].
CHAVEZ, MS ;
LUNA, JA ;
GARROTE, RL .
JOURNAL OF FOOD SCIENCE, 1994, 59 (05) :1108-&
[6]   Temperature effect on the moisture sorption isotherms for methylcellulose and ethylcellulose films [J].
de la Cruz, GV ;
Torres, JA ;
Martín-Polo, MO .
JOURNAL OF FOOD ENGINEERING, 2001, 48 (01) :91-94
[7]   Edible films and coatings: Tomorrow's packagings: A review [J].
Debeaufort, F ;
Quezada-Gallo, JA ;
Voilley, A .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1998, 38 (04) :299-313
[8]  
DRAGET K I, 1991, Carbohydrate Polymers, V14, P159
[9]   MEASUREMENT ERRORS IN WATER-VAPOR PERMEABILITY OF HIGHLY PERMEABLE, HYDROPHILIC EDIBLE FILMS [J].
GENNADIOS, A ;
WELLER, CL ;
GOODING, CH .
JOURNAL OF FOOD ENGINEERING, 1994, 21 (04) :395-409
[10]  
GENNADIOS A, 1994, T ASAE, V37, P535