Permeability and Mechanical Properties of Cellulose‐Based Edible Films

作者：H.J. PARK, Curtis L. Weller, Peter J. Vergano, Robert F. Testin · 发表于：Journal of Food Science · 年份：1993 · DOI：10.1111/j.1365-2621.1993.tb06183.x · 被引用次数：277 · 研究领域：Food Chemistry and Fat Analysis、Nanocomposite Films for Food Packaging、Lignin and Wood Chemistry

ABSTRACT Factors affecting barrier properties [oxygen permeability (OP) and water vapor permeability (WVP)] and mechanical properties [tensile strength (TS) and elongation (E)] were investigated for methyl cellulose (MC) and hydroxypropyl cellulose (HPC) films. OP, WVP and TS of MC and HPC films increased as the molecular weight (MW) of the cellulose increased. E of MC films increased as MW increased, but E of HPC films was highest for the intermediate MW of 370,000. OP, WVP and TS of MC films were not a function of thickness, but E slowly increased as film thickness increased. OP and WVP of HPC films were not relatable to film thickness, but TS and E of HPC films slowly increased as film thickness increased. TS decreased and E increased for both film types as concentration of plasticizers was increased. Plasticizers enhanced or retarded OP and WVP of cellulose‐based films, depending on their concentrations.