Chapter 61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4,
  4. Dr. Sanguansri Charoenrein5
  1. D. Thirathumthavorn1,
  2. Dr. S. Charoenrein5,
  3. J. M. Krochta2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch61

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Thirathumthavorn, D., Charoenrein, S. and Krochta, J. M. (2010) Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch61

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Technology, Silpakorn University, Nakhon Pathom, Thailand

  2. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  3. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • influence - glass transition;
  • starches - different molecular weights;
  • starch films, coatings - oxygen barriers;
  • oxygen to food transfer - effect on food quality and shelf life;
  • edible films, coatings - preventing deterioration of food products;
  • OP of starch films - affected by starch chain length

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussions

  • Conclusion

  • References

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