Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects

Journal of Food Science

Volumn 58, Issue 4, 1993, Pages 899-903

  McHUGH, T HABIG ^a,b   AVENA BUSTILLOS R ^a,b   KROCHTA, J M ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Lnstituto Tecnologico ^*

Author keywords

edible films; hydrophilic; water vapor permeability; WVP

Indexed keywords

EID: 5844240927     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1993.tb09387.x     Document Type: Article

References (20)

1. Standard test methods for water vapor transmission of materials. Standards Designation: E96–80
2. Water vapour transmission properties of free polymer films
3. Permeation of vapours through, and diffusion in, organic solids. Ch. X
4. Non‐Fickian diffusion. Ch. 11
5. Water activity and permeability. Ch. 12
6. Technology and application of edible protective films. Ch. 19
7. Moisture permeability of edible films made with fatty acid and (hydroxypropyl)methylcellulose
8. Permeability of shellac coatings to gases and water vapor
9. Permeation through and sorption of water vapor by high polymers
10. Factors affecting water‐vapor transfer through food packaging films
11. Edible films and coatings: A review
12. Control of mass transfer in foods with edible‐coatings and films. Ch. 39
13. The use of gas permeability as a molecular probe for the study of cross‐linked collagen structures
14. Gas permeation of collagen films as affected by cross‐linkage, moisture, and plasticizer content
15. Permeability properties of edible films. Ch. 7
16. The permeation of water vapor. Ch. VI
17. Permeabiil& of pectmate films to water vapor
18. Moisture permeation through polymer films
19. Modelling of gas and vapour transport through hydrophilic films. Ch. 7