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Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film
Author(s) -
KAMPER S. L.,
FENNEMA O.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12826.x
Subject(s) - relative humidity , bilayer , water vapor , palmitic acid , permeability (electromagnetism) , stearic acid , chemistry , chemical engineering , materials science , membrane , chromatography , analytical chemistry (journal) , fatty acid , organic chemistry , thermodynamics , biochemistry , physics , engineering
A bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature and relative humidity. This film exhibited permeability values (g · mil w m −2 · day −1 · mm Hg −1 ) of 0.5 at 40°C 0.3 at 25°C 1.7 at 5°C, and 6.0 at −19°C. This film would be expected to perform well at relative humidities below 90% and temperatures within the range of 40°C to ‐19°C.