Effect of plasticizer level and temperature on water vapor transmission of cellulose-based edible films
作者： MANJEET S. CHINNAN , HYUN J. PARK
DOI: 10.1111/J.1745-4530.1995.TB00375.X
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摘要: This study was conducted to determine water sorption isotherms of cellulose-based films made from methyl cellulose (MC) and hydroxypropyl (HPC), evaluate the effect plasticizer concentration temperature on vapor permeability coefficient in those films. equilibrium moisture contents MC film HPC increased slowly with an increase activity (aw) up 0.75, but greatly after 0.75 aw. as polyethylene glycol (PEG) increased; however, which contained 0.22 ml PEG/g lower than no or higher PEG. Arrhenius-type relationship fitted examine dependence coefficients edible studied exhibited relatively low activation energies (14.56–16.43 kJ/mol) compared typical food packaging materials.
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