Journal ArticleDOI
Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films
TLDR
In this paper, the air gap resistance of high-water vapor-transmitting hydrophilic edible films is corrected to account for the air layer resistance, which can lead to underestimation of water vapor transmission rates.About:
This article is published in Journal of Food Engineering.The article was published on 1994-01-01. It has received 448 citations till now. The article focuses on the topics: Water vapor & Distilled water.read more
Citations
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Journal ArticleDOI
Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity.
TL;DR: Mechanical and barrier properties of chitosan films were affected through intercalation of nanoparticles, that is, tensile strength increased by 7-16%, whereas water vapor permeability decreased by 25-30% depending on the nanoparticle material tested.
Journal ArticleDOI
Polysaccharide-based films and coatings for food packaging: A review
TL;DR: A review of advances in polysaccharide-based films and coatings for food packaging can be found in this article, where the authors summarized the advances in the development of biodegradable packaging films.
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Chitosan-starch composite film: preparation and characterization.
TL;DR: In this article, a chitosan/starch composite film was used to evaluate the tensile strength (TS), elongation-at-break (E ), and water vapor transmission rate (WVTR) of the composite film.
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Edible Films and Coatings: Tomorrow's Packagings: A Review
TL;DR: The combination of synthetic and edible packagings was proposed to increase the efficiency of food quality preservation by the packaging to contribute to the protection of the environment.
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Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water
TL;DR: In this paper, the authors examined chitosan-based films containing cinnamon essential oil (CEO) at level of 0.4,.0.8, and 1.5% and found that the added ingredients increased antimicrobial activity.
References
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Edible films and coatings: a review
J J Kester,O R Fennema +1 more
TL;DR: In this article, a technical overview discussed the rationale for using edible films for preventing moisture loss from films while allowing permeability of oxygen and carbon dioxide to prevent anaerobic bacterial growth within the encased food.
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Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
TL;DR: In this article, an edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film-forming solution on various film properties were evaluated using Response Surface Methodology.
Book
Elementary principles of chemical processes
TL;DR: In this article, the authors present a survey of chemical engineers' work in balancing energy and physical balance. But, their focus is on nonreactive processes and not on reactive processes.
Journal ArticleDOI
Technology and applications of edible protective films
TL;DR: In this paper, the potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties are discussed.
Journal Article
Edible films and coatings from wheat and corn proteins.
TL;DR: An overview of research on the development of edible food films made from protein sources, particularly corn and wheat proteins, is given in this paper, where the mechanism and chemistry of formation of these films are included.