Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films

被引:214
作者
Gontard, N [1 ]
Thibault, R [1 ]
Cuq, B [1 ]
Guilbert, S [1 ]
机构
[1] INRA,ENSAM,F-34060 MONTPELLIER 1,FRANCE
关键词
edible film; gas permeability; relative humidity;
D O I
10.1021/jf9504327
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
At low relative humidity (RH), an edible wheat gluten film presents very low oxygen and carbon dioxide permeabilities [1.24 and 7.4 amol/(Pa m s), respectively, at 25 degrees C]. For higher than 60% RH, O-2 and CO2 permeabilities increase exponentially [to 1290 and 36 700 amol/(Pa m s), respectively, at 95% RH], presumably due to the plasticizing effect of water molecules. Pectin, chitosan, pullulan, and myofibrillar protein films are also very permeable to O-2 and CO2 at high RH. The selectivity ratio (CO2/O-2 permeability) of all films tested at high RH was very high (from 10 to 28) as compared to conventional synthetic films (4 to 6).
引用
收藏
页码:1064 / 1069
页数:6
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