Oxygen permeability (OP) and water vapor permeability (WVP) of sucrose polyesters (SPE) coatings were measured and compared with other edible and plastic films. the OP of SPE coatings was higher than those of corn‐zein films and plastic films such as polyethylene and polypropylene films but was similar to OP of cellulose film. the WVP of SPE coatings was lower than that of polyethylene film and more than 100 times lower than the values for cellulose and protein films. South Carolina grown apples (Red Delicious, Rome Beauty and Arkansas Black) were coated with solutions of SPE [0.6, 0.8, 1.0 and 1.2% (w/v)], and the thickness of the coatings measured. Coating thickness of SPE on the apples increased as concentration was increased. Coating thickness on red delicious was thicker than on the other varieties of apples for all concentrations of SPE.
|Number of pages||10|
|Journal||Journal of Food Processing and Preservation|
|Publication status||Published - 1994|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)