GAS AND WATER-VAPOR BARRIER PROPERTIES OF EDIBLE FILMS FROM PROTEIN AND CELLULOSIC MATERIALS

被引：225

作者：

PARK, HJ ^{[1
]}

CHINNAN, MS ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,CTR FOOD SAFETY & QUAL ENHANCEMENT,AGR EXPT STN,GRIFFIN,GA 30223

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 25卷 / 04期

关键词：

D O I：

10.1016/0260-8774(94)00029-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Edible films were made from proteins (corn-zein and wheat gluten) and celluloses (methyl cellulose and hydroxypropyl cellulose), and tested for permeability of gases. Oxygen and carbon dioxide permeabilties of edible films were generally lower than those of plastic films. However, water vapor permeabilities of edible films were higher than those of plastic films. The concentration of plasticizer significantly affected the permeability of gases. The gas permeabilities, O2, CO2 and water vapor, of cellulose films increased as the concentration of plasticizer increased. Addition of lipid (Myvacet 7-00(TM)) in the hydroxypropyl cellulose (HPC) film decreased the gas permeability. Linear relationships were found between permeability of gases and film thickness in protein films.

引用

页码：497 / 507

页数：11

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