초록

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Abstract ▼ AI-Helper

Water-vapor transmission rate and water-vapor permeability of carrageenan-based edible film with three different thicknesses of 0.05, 0.08 and 0.11 mm were measured to investigate the potential applicability of the films to powder foods at five different temperatures (20, 25, 30. 35 and $4^{\ci...

Water-vapor transmission rate and water-vapor permeability of carrageenan-based edible film with three different thicknesses of 0.05, 0.08 and 0.11 mm were measured to investigate the potential applicability of the films to powder foods at five different temperatures (20, 25, 30. 35 and $4^{\circ}C$) and three different relative humidities (50. 70 and 90% RH). Water-vapor transmission rate of the carrageenan-based film was gound to be 2.3 times higher than that of polyethylene (PE) film and water-vapor permeability of the film was 45-230 times higher than that of PE film. Water-ydpor permeability of the film seemed to increase linearly with the film thicknees like other hydrophilic edible films. Water-vapor transmission rate were found to be dependent on the temperature. Activation energies of the water-vapor transmission rate of the film were found to be between 7.898 and 12.8702 kj/mol depending on the film thickness. The water-vapor transmission rate of the film showed the typical kinetic compensation effect between activation energies and preexponential factors. which was proved by the linear increase in the value of logarithms of preecponential factor.

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