COMPOSITION FACTORS AFFECTING THE WATER-VAPOR PERMEABILITY AND TENSILE PROPERTIES OF HYDROPHILIC FILMS

被引：104

作者：

PARRIS, N

COFFIN, DR

JOUBRAN, RF

PESSEN, H

机构：

[1] Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Philadelphia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 06期

关键词：

HYDROPHILIC; FILM; MILK-BASED MATERIAL; PLASTICIZER; WATER VAPOR PERMEABILITY; TENSILE PROPERTIES;

D O I：

10.1021/jf00054a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The water vapor permeability of hydrophilic films was decreased without significantly compromising the film's tensile properties through the incorporation of whole milk, sodium caseinate, nonfat dry milk, or whey into the film and the proper choice of plasticizer. Sodium alginate films exhibited lower water vapor permeability values than films prepared using either low or high methoxylated pectin. Sodium lactate was found to be an effective plasticizer, and alginate films containing 50 wt % or more sodium lactate had elongations in excess of 13%. Films prepared with sorbitol as the plasticizer had the best water vapor permeability values but tended to be stiff and in some cases too brittle for tensile measurements. Addition of whole milk to film blends effectively reduced water vapor permeability values by up to 35%.

引用

页码：1432 / 1435

页数：4

共 20 条

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