Microwave drying effects on properties of whey protein isolate edible films

被引：93

作者：

Kaya, S ^{[1
]}

Kaya, A ^{[1
]}

机构：

[1] Univ Gaziantep, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 43卷 / 02期

关键词：

D O I：

10.1016/S0260-8774(99)00136-3

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Whey protein isolate (WPI) edible films were dried using microwave drying or at room conditions. The drying time of the films required 5 min in microwave oven and 18 h at room conditions. Water vapor permeability (WVP), mechanical properties, gloss and haze of WPI based edible films were determined. Water vapor transmission rate (WVTR) increased with increasing temperature, but the results showed that WVP did not show a similar trend. Microwave drying and drying at room conditions gave similar results for the WVP. Application of microwave increased the elongation and tensile strength values. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：91 / 96

页数：6

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