TY - JOUR
T1 - Determination of the thermal diffusivity of edible films
AU - Tomás, S. A.
AU - Cruz-Orea, A.
AU - Stolik, S.
AU - Pedroza-Islas, R.
AU - Villagómez-Zavala, D. L.
AU - Gómez-Corona, C.
N1 - Funding Information:
The authors thank E. Ayala and R. Fragoso of the Physics Department, CINVESTAV-IPN for their technical support. This work was partially supported by CONACyT through project 38193-B.
PY - 2004/3
Y1 - 2004/3
N2 - One of the most important factors in the preparation of edible films regards the choice of ingredients. Edible films are commonly prepared with single or mixed high-molecular-weight compounds like proteins and gums. In the present work, protein and gum-based edible films were prepared and their thermal diffusivity determined by photoacoustics. The films were prepared with different concentrations of four basic ingredients: whey protein concentrate, mesquite gum, sodium alginate, and κ-carrageenan. In single-component films, the highest thermal diffusivity was found in mesquite gum (1.97 × 10-7m2s-1), followed by sodium alginate, whey protein concentrate, and κ-carrageenan samples. In composed films, the highest thermal diffusivity was obtained in a ternary film made of mesquite gum, whey protein concentrate, and sodium alginate in identical parts (5.20 × 10-7 m2 · s-1).
AB - One of the most important factors in the preparation of edible films regards the choice of ingredients. Edible films are commonly prepared with single or mixed high-molecular-weight compounds like proteins and gums. In the present work, protein and gum-based edible films were prepared and their thermal diffusivity determined by photoacoustics. The films were prepared with different concentrations of four basic ingredients: whey protein concentrate, mesquite gum, sodium alginate, and κ-carrageenan. In single-component films, the highest thermal diffusivity was found in mesquite gum (1.97 × 10-7m2s-1), followed by sodium alginate, whey protein concentrate, and κ-carrageenan samples. In composed films, the highest thermal diffusivity was obtained in a ternary film made of mesquite gum, whey protein concentrate, and sodium alginate in identical parts (5.20 × 10-7 m2 · s-1).
KW - Edible films
KW - Photoacoustics
KW - Thermal diffusivity
KW - Whey proteins
UR - http://www.scopus.com/inward/record.url?scp=3543130162&partnerID=8YFLogxK
U2 - 10.1023/B:IJOT.0000028494.54816.e6
DO - 10.1023/B:IJOT.0000028494.54816.e6
M3 - Artículo
AN - SCOPUS:3543130162
SN - 0195-928X
VL - 25
SP - 611
EP - 620
JO - International Journal of Thermophysics
JF - International Journal of Thermophysics
IS - 2
ER -