Study of contact angle, wettability and water vapor permeability in carboxymethylcellulose (CMC) based film with murta leaves (Ugni molinae Turcz) extract

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 424-429

  Ramírez, Cristian ^a,b   Gallegos, Iciar ^b   Ihl, Mónica ^b,c   Bifani, Valerio ^c  

^a DEPARTAMENTO DE FÍSICA   (Chile)

^b Fundación de Desarrollo Educacional y Tecnológico la Araucanía FUDEA   (Chile)

^c UNIVERSIDAD DE LA FRONTERA   (Chile)

Author keywords

Apple and quince skin; Sessile drop method; Surface tension; Water vapor permeability; Wettability

Indexed keywords

APPLE SKIN; CARBOXYMETHYLCELLULOSE; DISPERSIVE COMPONENTS; EDIBLE COATING; EDIBLE FILMS; FILM PROPERTIES; FOOD QUALITY AND SAFETIES; SESSILE DROP METHOD; WATER VAPOR PERMEABILITY;

CONTACT ANGLE; FOOD SAFETY; FRUITS; SURFACE TENSION; WETTING;

WATER VAPOR;

CYDONIA OBLONGA; MALUS X DOMESTICA; MOURIRI DOMINGENSIS; UGNI MOLINAE;

EID: 83955165250     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.005     Document Type: Article

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