Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films
A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
DEBEAUFORT, F. [verfasserIn] MARTIN-POLO, M. [verfasserIn] VOILLEY, A. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1993 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 58(1993), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:58 ; year:1993 ; number:2 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1993.tb04290.x |
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| 520 | |a A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. | ||
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10.1111/j.1365-2621.1993.tb04290.x doi (DE-627)NLEJ240437608 DE-627 ger DE-627 rakwb DEBEAUFORT, F. verfasserin aut Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water vapor permeability MARTIN-POLO, M. verfasserin aut VOILLEY, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04290.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04290.x doi (DE-627)NLEJ240437608 DE-627 ger DE-627 rakwb DEBEAUFORT, F. verfasserin aut Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water vapor permeability MARTIN-POLO, M. verfasserin aut VOILLEY, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04290.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04290.x doi (DE-627)NLEJ240437608 DE-627 ger DE-627 rakwb DEBEAUFORT, F. verfasserin aut Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water vapor permeability MARTIN-POLO, M. verfasserin aut VOILLEY, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04290.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04290.x doi (DE-627)NLEJ240437608 DE-627 ger DE-627 rakwb DEBEAUFORT, F. verfasserin aut Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water vapor permeability MARTIN-POLO, M. verfasserin aut VOILLEY, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04290.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04290.x doi (DE-627)NLEJ240437608 DE-627 ger DE-627 rakwb DEBEAUFORT, F. verfasserin aut Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| water vapor permeability MARTIN-POLO, M. verfasserin aut VOILLEY, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04290.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. |
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A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. |
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A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240437608</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111955.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1993 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1993.tb04290.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240437608</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">DEBEAUFORT, F.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">water vapor permeability</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">MARTIN-POLO, M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">VOILLEY, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">58(1993), 2, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:58</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1993.tb04290.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">58</subfield><subfield code="j">1993</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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