Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose films

被引：30

作者：

de Moura, Marcia R. ^{[1
,4
]}

Avena-Bustillos, Roberto J. ^{[2
,3
]}

McHugh, Tara H. ^{[2
]}

Wood, Delilah F. ^{[2
]}

Otoni, Caio G. ^{[2
]}

Mattoso, Luiz H. C. ^{[4
]}

机构：

[1] Univ Sao Paulo, IFSC, Sao Carlos, SP, Brazil

[2] USDA, ARS, Western Reg Res Ctr, Albany, CA 94710 USA

[3] Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA

[4] EMBRAPA CNPDIA, Natl Nanotechnol Lab Agr, Sao Carlos, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 104卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

Cellulose fibers; Hydroxypropyl methylcellulose; Microfluidics; Barrier properties; Mechanical properties; WATER-VAPOR PERMEABILITY; STARCH-BASED FILMS; EDIBLE FILMS; COMPOSITES; MORPHOLOGY;

D O I：

10.1016/j.jfoodeng.2010.12.008

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Cellulose fibers were miniaturized by microfluidics technology to decrease their size and incorporated in hydroxypropyl methylcellulose (HPMC) films to study the effect of addition of such fibers on the mechanical and barrier properties of HPMC films suitable for application in food packaging. The particle size of fibers and the mechanical properties, water vapor and oxygen permeabilities, total pore volume, and light and electron microscopy micrographs of films were analyzed. Incorporation of cellulose fibers in the films improved their mechanical and barrier properties significantly. This study is the first to investigate the use of microfluidics technology for the purpose of decreasing the size of cellulose fibers and the addition of reduced size microfibers to improve physical properties of HPMC films. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：154 / 160

页数：7

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