Edible water vapor permeability

Bertuzzi, M. A., Castro Vidaurrea, E. F., Armadaa, M., Gottifredia, J. C. (2007). Water vapor permeability of edible starch based films. Journal of Food Engineerings 80s 972-978. 

Avena-Bustillos, R.J., and Krochta, J.M. (1993). Water-vapor permeability of caseinate-based edible films as affected by pH, calcium cross-linking and lipid-content. J. FoodSci. 58(4), 904-907. 

Debeaufort, F., Martinpolo, M., and Voilley, A. (1993). Polarity Homogeneity and Structure Affect Water-Vapor Permeability of Model Edible Films. J. Food Sci. 58(2), 426. 

Gontard, N., Duehez, C., Cuq, J.L., and Guilbert, S. (1994). Edible composite films of wheat gluten and lipids Water vapor permeability and other physieal properties. Int. J. Food Sci. Technol. 29,39 50. 

Kamper, S.L., and Fennema, O. (1984a). Water vapor permeability of edible bilayer films. J. FoodSci. 49, 1478-1481. 

McHugh, T.H., and Krochta, J.M. (1994b). Dispersed phase particle size effects on water-vapor permeability of whey protein beeswax edible emulsion films. J. Food Processing Preservation. 18, 173-188. 

Park, J.W., Testin, R.F., Park, H.J., Vergano, P.J., and Weller, C.L. (1994). Fatty-acid concentration-effect on tensile-strength, elongation, and water vapor permeability of laminated edible films. J. Food Sci. 59, 916-919. 

McHugh, T.H., Avena-Bustillos, R., and Krochta, J.M. Hydrophilic edible films modified procedure for water vapor permeability and explanation of thickness effects, /. Food Sci., 58, 899,1993. 

The use of edible films in food products packaging will depend on their functional properties, viscoelasticity, optical properties (color and opacity) and water vapor permeability, that depend on the structural cohesion of the polymer, considering the effect of the formulation on the structure of the macro-molecules.17,18 A macroscopic parameter, sometimes ignored, that could influence these films properties is their thickness.17,19... 

Influence of Volatile Compound Incorporation on Water Vapor Permeability of Edible Films... 

Debeaufort, R, Voilley, A. 1994. Aroma compound and water vapor permeability of edible films and polymeric packagings. Journal of Agricultural and Food Chemistry, 42 2871-2875. 

Mauer, L.J., Smith, D.E., Labuza, T.P. Water vapor permeability, mechanical, and stractural properties of edible -casein films. Int. Dairy J. 10, 353-358 (2000)... 

Table 7.3 Water vapor permeability (WVP), water vapor transfer rate (WVTR), and strength properties of edible hemicellulose films. ...

TABLE 1 Water vapor permeability (WVP), oxygen permeability (OP), and mechanical properties (tensile strength, TS elastic modulus, EM and % elongation, %E) of various edible films from wet process (solution casting)... 

Chitosan-based bionanocomposites with improved properties, namely barrier and mechanical properties, were also prepared by Moura et al. [200] who added chitosan/tripolyphosphate (CS-TPP) nanoparticles to hydroxypropyl methylceUu-lose (HPMC) edible films (Figure 11.14). Samples were characterized by FTIR, TEM, SEM, mechanical properties, water vapor permeability (WVP), and thermal stability. The authors reported that the incorporation of chitosan nanoparticles into the films improved their mechanical and film barrier properties significantly. This behavior was attributed to the chitosan nanoparticles that tend to occupy the empty spaces in the pores of the HPMC matrix, increasing the collapse of the pores and thereby improving film tensile properties and WVP. 

Table 15.3 Water solubility (S) and water vapor permeability (WVP) of chitosan-tapioca starch-based edible films.

T. H. McHugh, J. F. Aujard and J. M. Krochta, Plasticized whey protein edible films water vapor permeability properties. J. Food ScL, 59(2), 416-419, 423 (1994). 

Nazan Turhan, K. Sahbaz, F. (2004). Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. Journal of Food Engineering, 61, 459-466. 

Before edible films can be applied to foods or pharmaceutical products, it is necessary top obtain knowledge of water sorption, permeability, as well as mechanical properties of edible films. Films with good water vapor barrier properties (low or no water permeation and diffusion through film) should not change or change very little with relative humidity (Lawton, 1996). Films should last under mechanical strain and stress to such an extent that they do not break easily under a reasonable mechanical force. Film-forming techniques and composition of films affect such properties of biomaterial... 

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