Permeability and Mechanical Properties of Cellulose‐Based Edible Films

H. J. PARK, C. L. WELLER, P. J. VERGANO, R. F. TESTIN

Research output: Contribution to journalArticle

225 Citations (Scopus)

Abstract

Factors affecting barrier properties [oxygen permeability (OP) and water vapor permeability (WVP)] and mechanical properties [tensile strength (TS) and elongation (E)] were investigated for methyl cellulose (MC) and hydroxypropyl cellulose (HPC) films. OP, WVP and TS of MC and HPC films increased as the molecular weight (MW) of the cellulose increased. E of MC films increased as MW increased, but E of HPC films was highest for the intermediate MW of 370,000. OP, WVP and TS of MC films were not a function of thickness, but E slowly increased as film thickness increased. OP and WVP of HPC films were not relatable to film thickness, but TS and E of HPC films slowly increased as film thickness increased. TS decreased and E increased for both film types as concentration of plasticizers was increased. Plasticizers enhanced or retarded OP and WVP of cellulose‐based films, depending on their concentrations.

Original languageEnglish
Pages (from-to)1361-1364
Number of pages4
JournalJournal of Food Science
Volume58
Issue number6
DOIs
Publication statusPublished - 1993 Nov
Externally publishedYes

Keywords

  • coatings
  • edible films
  • gas barrier
  • moisture barrier
  • permeability

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Permeability and Mechanical Properties of Cellulose‐Based Edible Films'. Together they form a unique fingerprint.

  • Cite this