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Barrier and mechanical properties of carrot puree films

Paper ID Volume ID Publish Year Pages File Format Full-Text
19458 43066 2011 8 PDF Available
Title
Barrier and mechanical properties of carrot puree films
Abstract

The edible films based on carrot puree, carboxylmethyl cellulose (CMC), corn starch and gelatin were developed. Glycerol was added as plasticizer. Hydrocolloids and plasticizer content effects on film properties were investigated. CMC and gelatin contents did not significantly affect film %elongation (%E), oxygen permeability (OP) and water vapor permeability (WVP) but significantly enhanced film tensile strength (TS). Corn starch content significantly enhanced film TS and WVP but not significantly affected film %E and OP. Increasing glycerol content decreased film TS and increased film %E (p < 0.05), OP and WVP. Moreover, the L, a and b values of carrot films increased with the increase of the glycerol and decreased with the increase of the corn starch.

Keywords
Carrot puree; Edible film; Water vapor permeability; Oxygen permeability; Mechanical properties; Color
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 2, April 2011, Pages 149–156
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
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Any Questions? feel free to contact us