Influence of calcium on tensile, optical and water vapour permeability properties of sodium caseinate edible films

2010 ◽  
Vol 96 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Maria José Fabra ◽  
Pau Talens ◽  
Amparo Chiralt
Keyword(s):  
Water Vapour ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Water Vapour Permeability ◽  
Vapour Permeability

Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose

2013 ◽  
Vol 30 (2) ◽  
pp. 625-631 ◽  
Author(s):  
A.L. Fadini ◽  
F.S. Rocha ◽  
I.D. Alvim ◽  
M.S. Sadahira ◽  
M.B. Queiroz ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cocoa Butter ◽  
Water Vapour ◽  
Edible Films ◽  
Water Vapour Permeability ◽  
Vapour Permeability

Effect of Plasticizer on the Physical and Mechanical Characteristics of Caesalpinia pulcherrima Gum Edible Film

2020 ◽  
Vol 987 ◽  
pp. 112-117
Author(s):  
Wancheng Sittikijyothin ◽  
Khanaphit Khumduang ◽  
Chularat Hongvaleerat ◽  
Rattanaphol Mongkholrattanasit
Keyword(s):  
Tensile Strength ◽  
Propylene Glycol ◽  
Water Vapour ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Water Vapour Permeability ◽  
Edible Film ◽  
Vapor Permeability ◽  
Vapour Permeability ◽  
Elongation At Break

The gum edible films were prepared from Caesalpinia pulcherrima seeds. The effects of plasticizer types and contents on physical and mechanical properties of gum edible film were investigated. Three plasticizers as glycerol and sorbitol and propylene glycol at different adding concentrations (0.5%, 1.0%, and 1.5%) were used. Glycerol provided flexible and sticky films with the highest water vapour permeability and elongation at break but the lowest tensile strength. In contrast, propylene glycol provided brittle films with the highest tensile strength but the lowest elongation at break and water vapour permeability. In addition, increasing in plasticizer content resulted in decreased tensile strength concomitant with an increased in elongation at break and water vapor permeability.

Study of water vapour permeability of protein and gum-based edible films by a photothermal method

2005 ◽  
Vol 125 ◽  
pp. 893-895 ◽  
Author(s):  
S. A. Tomás ◽  
R. Saavedra ◽  
A. Cruz ◽  
R. Pedroza-Islas ◽  
E. San Martín
Keyword(s):  
Water Vapour ◽  
Edible Films ◽  
Water Vapour Permeability ◽  
Vapour Permeability ◽  
Photothermal Method

Using Control Chart to Detect Abnormal Changes in the Permeability

2013 ◽  
Vol 779-780 ◽  
pp. 319-322
Author(s):  
Ming Hung Shu ◽  
Jui Chan Huang ◽  
Thanh Lam Nguyen ◽  
Bi Min Hsu
Keyword(s):  
Water Vapour ◽  
Average Run Length ◽  
Stable Process ◽  
Critical Factor ◽  
Water Vapour Permeability ◽  
Control Signal ◽  
Process Mean ◽  
Vapour Permeability ◽  
Practical Applications ◽  
Printing Papers

Water-vapour permeability is a critical factor of writing/ printing papers in most of practical applications; but how to monitor the manufacturing process to keep the key characteristic of the paper in control is still understudied. Therefore, in this paper, in order to monitor the water-vapour permeability of writing/ printing papers, MaxGWMA chart is first suggested due to its best effectiveness in terms of average run length performance and its high capability of detecting small shifts in the process mean and variability as well as identifying the source and the direction of an out-of-control signal. By using MaxGWMA chart, assignable causes of any out-of-control signal should be deeply examined so as to have proper corrective actions undertaken to either eliminate them from the process or reduce the variability induced by them to make the papers consistently manufactured under a stable process.

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