2 edition of Permeability properties of an edible methylcellulose-palmitic acid film found in the catalog.
Permeability properties of an edible methylcellulose-palmitic acid film
Delmy del Carmen Rico-Pena
Written in English
|Statement||by Delmy del Carmen Rico-Pena.|
|The Physical Object|
|Pagination||72 leaves, bound :|
|Number of Pages||72|
Edible films and coatings are prepared from edible biopolymers (viz. proteins, polysaccharides, lipids or mixture of these) and food grade additives. 2, 3 The eco-friendly nature of these biopolymers with excellent keeping quality and safety adds value to edible films and coatings. 4 Edible films have the potential to extend shelf life and. The production possibility of squash puree-containing edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids [carboxymethyl cellulose (CMC) and tragacanth gum] and also one plasticizer (glycerol) were used to produce squash puree-based edible sheets and optimization was performed to produce an edible sheet sample with the optimum : Asghar Torabi, Mohebbat Mohebbi, Farideh Tabatabaei-Yazdi, Fakhri Shahidi, Mohammad Khalilian-Movahh.
Permeability and Mechanical Properties of Cellulose-Based Edible Films. edible film with the ratio of corn starch and kappa-carrageenan performs competitive potential in all properties. By adding palm kernel olein and lauric acid, it improves the barrier properties of the film and become more potential in edible active film manufacturing.
Introduces newcomers to the field, and describes materials and their properties, methods for application, approaches for mathematical modeling, and present and potential uses of edible coatings and films. Topics include coatings and films based on polysaccharides, edible coatings for fruit and vegetables and for processed foods, flavor encapsulation, and edible coatings as carriers of food 4/5(1). Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is the most common saturated fatty acid found in animals, plants and microorganisms. Its chemical formula is CH 3 (CH 2) 14 COOH, and its C:D is As its name indicates, it is a major component of the oil from the fruit of oil palms ().Palmitic acid can also be found in meats, cheeses, butter, and other dairy ance: white crystals.
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In general, the film was highly permeable to oxygen (OTR values at 24°C, to mL O₂ (STP)/m² 24h atm, average film thickness of 55 μm). Therefore, there is no risk to develop anaerobic conditions on food surfaces coated with the MC-PA film.
Permeability and Mechanical Properties of Cellulose‐Based Edible Films. H.J. PARK. and water vapor permeability (WVP)] and mechanical properties [tensile strength (TS) and elongation (E)] were investigated for methyl cellulose (MC) and hydroxypropyl cellulose (HPC) Permeability properties of an edible methylcellulose-palmitic acid film book.
OP, WVP and TS of MC and HPC films increased as the molecular Cited by: In this study we\ud evaluated the potassium sorbate and sorbic acid permeability of an\ud edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA\ud ratio of \ud Permeability cell measurements were used to evaluate the effect\ud of pH and water activity (a [subscript w]) on the film permeation rate by sorbic\ud acid and potassium.
The aim of this paper was to review the HPMC properties and show the impacts of various additives on the film properties such as rheological behavior, water vapor and gas permeability, mechanical.
Water vapor permeability of an edible, fatty acid, bilayer film. Food Sci. 49, – CrossRef Google Scholar Karbowiak T, Debeaufort F, Voilley A () Influence of thermal process on structure and functional properties of emulsion based edible by: Permeability Properties of an Edible Methylcellulose-Palmitic Acid Film INTRODUCTION The production, storage, transport and handling of foods demand the maintenance of conditions under which food deterioration is minimized.
Environmental conditions, to which foods are exposed and the type of packaging material used affect the product shelf-life. Fatty Acid Effect on Hydroxypropyl Methylcellulose−Beeswax Edible Film Properties and Postharvest Quality of Coated ‘Ortanique’ Mandarins.
Journal of Agricultural and Food Chemistry56 (22), DOI: /jfq. An edible bilayer film of methylcellulose and palmitic acid, w/ w, and a pure methylcellulose film were tested as moisture-impermeable barriers in a simulated sundae ice cream cone.
Water vapor permeability is one of the most important properties in edible films. Results of Water vapor permeability values have been shown in Table 2. Addition of potassium sorbate at 2 g/ mL, significantly (p water vapor permeability from g mm/m 2 day kPa to g mm/m 2 day by: Water vapour permeability (WVP) was measured in dry film discs (φ = 7 cm), previously equilibrated at 75% RH and 5 °C, according to the “water method” of the ASTM E (ASTM,pp.
–), using Payne permeability cups (Elcometer SPRL, Hermelle/s Argenteau, Belgium). Deionised water was used inside the testing cup to achieve % RH on one side of the film, while Cited by: Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films Article (PDF Available) in Journal of Food Engineering 61(3) February with 1, Reads.
Rico-Pena, D.C. and Torres, J.A. () Sorbic acid and potassium sorbate permeability of an edible methylcellulose-palmitic acid film: water activity and pH effects. Journal of Cited by: Water vapor permeability (WVP), tensile strength (TS), % elongation (E), adsorption capacity and % soluble matter (SM) were investigated in methylcellulose (MC) films plasticized by polyethylene glycol (PEG).The WVP of films was determined to be × 10 −10 – × 10 −10 g/m s Pa, TS between 17 and 44 N/mm 2 and %E between 14% and 97%, depending on by: Oxygen and aroma barrier properties of edible polymer films Oxygen barrier properties Oxygen permeability is the next most commonly studied transport property of edible polymer films after water vapor by: D.C.
Rico-Peña, J.A. TorresSorbic acid and potassium sorbate permeability of an edible methylcellulose-palmitic acid film: water activity and pH effects J. Cited by: mechanical and permeability properties and new advances in analytical techniques for edible films and coatings.
Quite unique in this book is the discussion of. Fatty Acid Effect on Hydroxypropyl Methylcellulose−Beeswax Edible Film Properties and Postharvest Quality of Coated ‘Ortanique’ Mandarins.
Journal of Agricultural and Food Chemistry56 (22), DOI: / by: Edible films composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability.
Films were. Abstract Glycerol and oleic acid (OA) were incorporated into carboxymethyl cellulose (CMC) films by an emulsification method.
Films containing different amounts of glycerol and OA were examined for mechanical properties, water vapor permeability (WVP), and moisture uptake, optical and thermal properties.
At low relative humidity (RH), an edible wheat gluten film presents very low oxygen and carbon dioxide permeabilities [ and amol/(Pa m s), respectively, at 25 °C]. For higher than 60% RH, O2 and CO2 permeabilities increase exponentially [to and 36 amol/(Pa m s), respectively, at 95% RH], presumably due to the plasticizing effect of water by:.
Their solubility and permeability through methyl cellulose-based edible films were studied using gas chromatography methods. Whatever penetrant was used, the flux increased with the PEG content. Transfer behaviour, i.e., the order of increased magnitude of the transfer rate, strongly depends on the nature of the volatile by: Solid lipid nanoparticles (SLN) were obtained using the hot homogenization method and incorporated into a xanthan gum matrix (XG) to prepare edible films.
The effects of SLN content (60, 65, 70, and 75 g/L) on the mechanical, color, thermal and microstructural properties, and water vapor permeability (WVP) were studied. The SLN film-forming systems remained stable for 7 by: 4.Introduces newcomers to the field, and describes materials and their properties, methods for application, approaches for mathematical modeling, and present and potential uses of edible coatings and films.
Topics include coatings and films based on polysaccharides, edible coatings for fruit and vegetables and for processed foods, flavor encapsulation, and edible coatings as carriers of food 4/5(2).