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Barrier Properties and Surface Characteristics of Edible, Bilayer Films
Author(s) -
GREENER I.K.,
FENNEMA O.
Publication year - 1989
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.1365-2621.1989.tb05120.x
Subject(s) - wax , beeswax , bilayer , materials science , oxygen permeability , oxygen , chromatography , chemistry , composite material , membrane , organic chemistry , biochemistry
Various formulations and methods of fabricating a film consisting of edible hydrocolloids and lipids were investigated. Two formulations consisting of a methylcellulose base layer and a beeswax layer, deposited either from a molten state (Wax‐M film) or from an ethanolic solution (Wax‐S film), were examined for water vapor permeability (WVP), oxygen permeability and other physical properties. WVP values (g‐mil‐m −2 ‐day −1 ‐mm Hg −1 ) for the Wax‐M and Wax‐S films were 0.5 ± 0.05 and 1.6 ± 0.4, respectively. WVP of the two films did not change significantly after storage for 1 wk at ‐40°C. Oxygen permeability values (g‐cm‐cm −2 ‐sec −1 ‐mm Hg −1 × 10 −12 ) for the Wax‐M and Wax‐S films were 0.021 ± 0.002 and 0.007 ± 0.002, respectively. The Wax‐M film had a more uniform surface topography than the Wax‐S film.