The effect of ultrasound treatment on some properties of methylcellulose films

被引：19

作者：

Ahmadi, Emad ^{[1
]}

Sareminezhad, Solmaz ^{[1
]}

Azizi, Mohammad Hossein ^{[1
]}

机构：

[1] Tarbiat Modares Univ, Dept Food Sci & Technol, Fac Agr, Tehran, Iran

来源：

FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 05期

关键词：

Edible films; Methylcellulose; Ultrasound; MECHANICAL-PROPERTIES; EDIBLE FILMS; PERMEABILITY;

D O I：

10.1016/j.foodhyd.2010.08.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to investigate the effect of ultrasound treatment (5, 15, 30 and 45 min) on water vapor permeability (WVP), tensile strength (TS) and elongation percentage at break (E%) of methylcellulose films. Results showed the significant effect of ultrasound treatment on water vapor barrier and mechanical properties of films. According to the obtained results, increasing of ultrasound exposure time caused water vapor permeability of films to decrease. The lowest WVP was obtained at 45 min treatment, also the highest TS and E% was observed at 5 and 45 min treated samples. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1399 / 1401

页数：3

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