Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films

J. W. PARK, R. F. TESTIN, Hyun Jin Park, P. J. VERGANO, C. L. WELLER

Research output: Contribution to journalArticle

93 Citations (Scopus)

Abstract

Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.

Original languageEnglish
Pages (from-to)916-919
Number of pages4
JournalJournal of Food Science
Volume59
Issue number4
DOIs
Publication statusPublished - 1994
Externally publishedYes

Fingerprint

edible films
Tensile Strength
Steam
tensile strength
water vapor
lauric acid
films (materials)
Permeability
permeability
Fatty Acids
fatty acids
methylcellulose
Methylcellulose
dodecanoic acid
Palmitic Acid
blended foods
palmitic acid
Zea mays
Acids
acids

Keywords

  • corn zein
  • edible films
  • fatty acids
  • methyl cellulose
  • water vapor permeability

ASJC Scopus subject areas

  • Food Science

Cite this

Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films. / PARK, J. W.; TESTIN, R. F.; Park, Hyun Jin; VERGANO, P. J.; WELLER, C. L.

In: Journal of Food Science, Vol. 59, No. 4, 1994, p. 916-919.

Research output: Contribution to journalArticle

PARK, J. W. ; TESTIN, R. F. ; Park, Hyun Jin ; VERGANO, P. J. ; WELLER, C. L. / Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films. In: Journal of Food Science. 1994 ; Vol. 59, No. 4. pp. 916-919.
@article{4f01aa703a0e4638a1479dec4c3c8f5e,
title = "Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films",
abstract = "Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30{\%} lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.",
keywords = "corn zein, edible films, fatty acids, methyl cellulose, water vapor permeability",
author = "PARK, {J. W.} and TESTIN, {R. F.} and Park, {Hyun Jin} and VERGANO, {P. J.} and WELLER, {C. L.}",
year = "1994",
doi = "10.1111/j.1365-2621.1994.tb08157.x",
language = "English",
volume = "59",
pages = "916--919",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "4",

}

TY - JOUR

T1 - Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films

AU - PARK, J. W.

AU - TESTIN, R. F.

AU - Park, Hyun Jin

AU - VERGANO, P. J.

AU - WELLER, C. L.

PY - 1994

Y1 - 1994

N2 - Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.

AB - Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.

KW - corn zein

KW - edible films

KW - fatty acids

KW - methyl cellulose

KW - water vapor permeability

UR - http://www.scopus.com/inward/record.url?scp=78650076068&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78650076068&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1994.tb08157.x

DO - 10.1111/j.1365-2621.1994.tb08157.x

M3 - Article

AN - SCOPUS:78650076068

VL - 59

SP - 916

EP - 919

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 4

ER -