Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects

Journal of Food Science - Tập 58 Số 4 - Trang 899-903 - 1993
Tara H. McHugh1, Roberto J. Avena‐Bustillos1, John M. Krochta1
1Authors McHugh and Krochta are affiliated with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Avena-Bustillos is affiliated with the lnstituto Tecnologico de Culiacan, Mexico.

Tóm tắt

ABSTRACTThe ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified for hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance of 152 m/min air speeds were essential outside the test cups. The WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup. Errors were as high as 35% without this correction. Applying these guidelines explained commonly observed thickness effects on WVP values of hydrophilic films. Relative humidity was the cause of observed thickness effects.

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Journal of Food Science

Tập 58 Số 4

899-903

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