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Heat sealing property of starch based self-supporting edible films

Paper ID Volume ID Publish Year Pages File Format Full-Text
19793 43129 2016 5 PDF Available
Title
Heat sealing property of starch based self-supporting edible films
Abstract

•We develop edible self-supporting films from corn starch and functional polysaccharide.•Functional polysaccharides used are amylose, methylcellulose or hydroxypropylmethylcellulose.•Films can be heat sealed in the temperature range of 85–166 °C.•Films sealed at temperature <143 °C show peeling mode failure.•For the sealing temperature ranging within 144–166 °C, tearing mode failure is common.

Heat sealing property of self-supporting edible films based on corn starch and a functional polysaccharide, such as amylose (AM), methylcellulose (MC) or hydroxypropylmethylcellulose (HPMC) was evaluated. Films were prepared in the laboratory by casting and heat sealed at 85–166 °C by an impulse heat sealer. Irrespective of film composition, sealing temperature influenced the seal strength. Films sealed at temperature <143 °C showed peeling mode failure attributing to weak seal strength, while that at ≥ 144 °C showed tearing mode failure indicating good seal strength. The highest seal strength was obtained at166 °C, and the value was 0.396, 0.211 and 0.385 N/mm for AM, MC, and HPMC containing film, respectively.

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Keywords
Edible films; Corn starch; Functional polysaccharide; Heat sealing capacity; Seal failure
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Packaging and Shelf Life - Volume 9, September 2016, Pages 64–68
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
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us