This research was supported by a grant from the California Dairy Foods Beseareh Center. We thank Jim Buhlert and Al Wilson, and other workers in the Food Science & Technolom machine shoe for assistance in assemhline eauioment.
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 58, Issue 4, pages 899–903, July 1993
How to Cite
McHUGH, T. H., AVENA-BUSTILLOS, R. and KROCHTA, J.M. (1993), Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects. Journal of Food Science, 58: 899–903. doi: 10.1111/j.1365-2621.1993.tb09387.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 8/22/92; revised 3/16/93; accepted 4/12/93.
- edible films;
- water vapor permeability;
The ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified for hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance of 152 m/min air speeds were essential outside the test cups. The WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup. Errors were as high as 35% without this correction. Applying these guidelines explained commonly observed thickness effects on WVP values of hydrophilic films. Relative humidity was the cause of observed thickness effects.