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Water Vapor Absorption and Permeability of Films Based on Chitosan and Sodium Caseinate

机译:基于壳聚糖和酪蛋白酸钠的薄膜的水蒸气吸收和渗透性

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The objective of this work was to characterize the Moisture sorption and water vapor permeation behavior of edible films made from sodium caseinate and chitosan for future applications as protective layers on foods. Glycerol was used as a plasticizer, and the films were obtained by a casting/solvent-evaporation method. The moisture sorption kinetics and water vapor permeability (WVP) were investigated. The effect of the addition of glycerol on the WVP characteristics of the films was determined at 25 degrees C with a relative humidity (RH) gradient of 0-64.5% (internal to external). Experimental data were fitted with an exponential function with two fitting parameters. WVP increased with increasing glycerol content in both films, chitosan samples being much more permeable than caseinate ones at any glycerol content. WVPs of sodium caseinate, chitosan, and chitosan/caseinate films with 28 wt % glycerol were also determined for two RH gradients, 0 to 64.5% and 100 to 64.5%, higher WVPs being measured at higher RHs. The moisture sorption kinetics of caseinate films prepared with various glycerol contents were determined by the placement of the films in environments conditioned at 20 degrees C and 75%, RH. Peleg's equation and Fick's second law were used to predict the moisture sorption behavior over the entire time period. (C) 2008 Wiley Periodicals, Inc. J Appl Polym Sci 111: 2777-2784, 2009
机译:这项工作的目的是表征酪蛋白酸钠和壳聚糖制成的可食用薄膜的水分吸收和水蒸气渗透行为,以备将来在食品上用作保护层。使用甘油作为增塑剂,并通过流延/溶剂蒸发法获得膜。研究了水分吸附动力学和水蒸气渗透率(WVP)。在25℃,相对湿度(RH)梯度为0-64.5%(内部至外部)下确定添加甘油对薄膜的WVP特性的影响。用具有两个拟合参数的指数函数拟合实验数据。 WVP随两膜中甘油含量的增加而增加,在任何甘油含量下,壳聚糖样品的渗透性均比酪蛋白酸盐样品高。还测定了两个相对湿度梯度(0至64.5%和100至64.5%)的酪蛋白酸钠,壳聚糖和壳聚糖/酪蛋白酸酯膜(含28 wt%甘油)的WVP,在较高的RH下测得较高的WVP。通过将膜放置在温度为20摄氏度,相对湿度为75%的环境中,可以确定由各种甘油含量制得的酪蛋白酸盐薄膜的吸湿动力学。使用Peleg方程和菲克第二定律来预测整个时间段内的水分吸收行为。 (C)2008 Wiley Periodicals,Inc. J Appl Polym Sci 111:2777-2784,2009

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