| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
REPRINTS, COPIES
| Kamper, S.L. and O. Fennema. 1984. Water vapor permeability of an edible, fatty acid, bilayer film. Journal of Food Science 49:1482. |
| Purpose: This study determined the moisture barrier properties of films under various conditions of lipid concentration, relative humidity and temperature. |
| Abstract: A bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature, and relative humidity. This film exhibited permeability values (g*mil*m-2*day-1*mm Hg-1) of 0.5 at 40C, 0.3 at 25C, 1.7 at 5C, and 6.0 at -19C. This film would be expected to perform well at relative humidities below 90% and temperatures within the range of 40C to -19C. |
Updated: Thursday, September 6, 2007.
OSU Disclaimer.