EFFECT of PLASTICIZER LEVEL and TEMPERATURE ON WATER VAPOR TRANSMISSION of CELLULOSE-BASED EDIBLE FILMS1

Authors

  • MANJEET S. CHINNAN,

    Corresponding author
    1. Center for Food Safety and Quality Enhancement Department of Food Science & Technology University of Georgia, Agricultural Experiment Station Griffin, GA 30223-17973
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  • HYUN J. PARK

    1. Author Park was a graduate student in the Department of Food Science & Technology, University of Georgia and is now an Assistant Professor with the Department of Food Engineering Mokpo National University, Mokpo, Korea
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  • 1

    Department of Food Science and Technology, University of Georgia, Agricultural Experiment Station, Griffin, GA 30223.

Send Correspondence to: Dr. Manjeet S. Chinnan, Professor Center of Food Safety and Quality Enhancement, Department of Food Science & Technology, University of Georgia, Griffin, GA 30223-1797, TEL: 770-228-7284, FAX 770-229-3216

Abstract

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

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