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WATER VAPOR PERMEABILITY OF AN EMULSION COATING OF MALTODEXTRIN AND SURFACTANTS
Author(s) -
DÍAZSOBAC RAFAEL,
BERISTAIN CÉSAR I.,
VERCARTER E. JAIME
Publication year - 2001
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2001.tb00441.x
Subject(s) - maltodextrin , relative humidity , emulsion , permeability (electromagnetism) , materials science , coating , relative permeability , water vapor , humidity , chemical engineering , chemistry , chromatography , composite material , thermodynamics , organic chemistry , porosity , spray drying , biochemistry , membrane , engineering , physics
Emulsion coatings were formulated mainly using maltodextrin as the structural material and a blend of surface‐active compounds with a hydrophile‐lipophile balance of 6.0 as the dispersed phase. The effect on the water vapor permeability of the coatings was determined as a function of disperse phase concentration, film thickness and relative humidity gradient. Results showed that the coatings were stable even in relative humidity gradients of 92–86%. Water vapor permeability values increased from 23.4 to 45.3 g × mm/kPadm 2 when the dispersed phase was reduced from 0.20 to 0.10. A relative humidity gradient of 92–86% produced a permeability of 79.6, higher than 63.6gmm/kPadm 2 obtained with an 82–53% relative humidity gradient.