Study of water vapour permeability of protein and gum-based edible films by a photothermal method

S. A. Tomás; R. Saavedra; A. Cruz; R. Pedroza-Islas; E. San Martin

doi:10.1051/jp4:2005125207

Study of water vapour permeability of protein and gum-based edible films by a photothermal method

S. A. Tomás, R. Saavedra, A. Cruz, R. Pedroza-Islas, E. San Martin

Research output: Contribution to journal › Conference article › peer-review

7 Scopus citations

Abstract

The water vapour permeability of protein and gum-based edible films was studied by means of a photothermal method. The films were prepared with two basic ingredients, whey protein concentrate and mesquite gum, according to the proportions 75:25, 50:50, 25:75, and 0:100 (weight:weight). The water vapour diffusion coefficient of the analyzed films was found within the interval 0.37 × 10^-6 to 2.04 × 10^-6 cm²/s, increasing linearly by increasing the mesquite gum composition in the films. The incorporation of mesquite gum in films produces less effective moisture barriers due to its highly hydrophilic property.

Original language	English
Pages (from-to)	893-895
Number of pages	3
Journal	Journal De Physique. IV : JP
Volume	125
DOIs	https://doi.org/10.1051/jp4:2005125207
State	Published - 2005
Externally published	Yes
Event	13th ICPPP International Conference on Photoacoustic and PhotothermalPhenomena - Rio de Janeiro, Brazil Duration: 5 Jul 2004 → 8 Jul 2004

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title = "Study of water vapour permeability of protein and gum-based edible films by a photothermal method",

abstract = "The water vapour permeability of protein and gum-based edible films was studied by means of a photothermal method. The films were prepared with two basic ingredients, whey protein concentrate and mesquite gum, according to the proportions 75:25, 50:50, 25:75, and 0:100 (weight:weight). The water vapour diffusion coefficient of the analyzed films was found within the interval 0.37 × 10-6 to 2.04 × 10-6 cm2/s, increasing linearly by increasing the mesquite gum composition in the films. The incorporation of mesquite gum in films produces less effective moisture barriers due to its highly hydrophilic property.",

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T1 - Study of water vapour permeability of protein and gum-based edible films by a photothermal method

AU - Tomás, S. A.

AU - Saavedra, R.

AU - Cruz, A.

AU - Pedroza-Islas, R.

AU - San Martin, E.

PY - 2005

Y1 - 2005

N2 - The water vapour permeability of protein and gum-based edible films was studied by means of a photothermal method. The films were prepared with two basic ingredients, whey protein concentrate and mesquite gum, according to the proportions 75:25, 50:50, 25:75, and 0:100 (weight:weight). The water vapour diffusion coefficient of the analyzed films was found within the interval 0.37 × 10-6 to 2.04 × 10-6 cm2/s, increasing linearly by increasing the mesquite gum composition in the films. The incorporation of mesquite gum in films produces less effective moisture barriers due to its highly hydrophilic property.

AB - The water vapour permeability of protein and gum-based edible films was studied by means of a photothermal method. The films were prepared with two basic ingredients, whey protein concentrate and mesquite gum, according to the proportions 75:25, 50:50, 25:75, and 0:100 (weight:weight). The water vapour diffusion coefficient of the analyzed films was found within the interval 0.37 × 10-6 to 2.04 × 10-6 cm2/s, increasing linearly by increasing the mesquite gum composition in the films. The incorporation of mesquite gum in films produces less effective moisture barriers due to its highly hydrophilic property.

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DO - 10.1051/jp4:2005125207

M3 - Artículo de la conferencia

AN - SCOPUS:33645057726

SN - 1155-4339

VL - 125

SP - 893

EP - 895

JO - Journal De Physique. IV : JP

JF - Journal De Physique. IV : JP

T2 - 13th ICPPP International Conference on Photoacoustic and PhotothermalPhenomena

Y2 - 5 July 2004 through 8 July 2004

ER -

Study of water vapour permeability of protein and gum-based edible films by a photothermal method

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