MECHANICAL AND BARRIER PROPERTIES OF EDIBLE CORN AND WHEAT-PROTEIN FILMS

被引：0

作者：

AYDT, TP

WELLER, CL

TESTIN, RF

机构：

[1] CLEMSON UNIV,DEPT AGR & BIOL ENGN,CLEMSON,SC 29631

[2] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

来源：

TRANSACTIONS OF THE ASAE | 1991年 / 34卷 / 01期

关键词：

CORN; WHEAT; EDIBLE FILMS; BARRIER PROPERTIES; MECHANICAL PROPERTIES; PHYSICAL PROPERTIES;

D O I：

暂无

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Published methods for production of homogeneous edible films from corn and wheat proteins were adapted. Barrier and mechanical properties of the edible films were evaluated with procedures commonly used on polymeric films. Mechanical property data included thickness, elongation, tensile strength, tear strength, and burst strength measurements. Barrier property data included water vapor, oxygen, and carbon dioxide gas transmission rate measurements. Homogeneous corn and wheat protein films were found to have low tensile strengths, far less than cellophane. Corn films were brittle while wheat films were elastic in comparsion to cellophane. All three types of film had low permeabilities for dry gases but relatively high water vapor permeabilities.

引用

页码：207 / 211

页数：5