Abstract
Factors affecting barrier properties [oxygen permeability (OP) and water vapor permeability (WVP)] and mechanical properties [tensile strength (TS) and elongation (E)] were investigated for methyl cellulose (MC) and hydroxypropyl cellulose (HPC) films. OP, WVP and TS of MC and HPC films increased as the molecular weight (MW) of the cellulose increased. E of MC films increased as MW increased, but E of HPC films was highest for the intermediate MW of 370,000. OP, WVP and TS of MC films were not a function of thickness, but E slowly increased as film thickness increased. OP and WVP of HPC films were not relatable to film thickness, but TS and E of HPC films slowly increased as film thickness increased. TS decreased and E increased for both film types as concentration of plasticizers was increased. Plasticizers enhanced or retarded OP and WVP of cellulose‐based films, depending on their concentrations.
Original language | English |
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Pages (from-to) | 1361-1364 |
Number of pages | 4 |
Journal | Journal of Food Science |
Volume | 58 |
Issue number | 6 |
DOIs | |
Publication status | Published - 1993 Nov |
Externally published | Yes |
Keywords
- coatings
- edible films
- gas barrier
- moisture barrier
- permeability
ASJC Scopus subject areas
- Food Science