Water Vapor Permeability of edible starch based films

Autores
Bertuzzi, Maria Alejandra; Castro Vidaurre, Elza Fani; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Water transport in edible films of starch based products is a complex phenomenon due to the strong interaction of sorbed water molecules with polymeric structure of starch. Water sorption isotherms on high amylose starch based films are highly non linear in the range studied (5-45 °C). So permeability is usually affected by a number of parameters such as temperature, film thickness and plasticizer content. This knowledge is required to simulate and predict transport patterns. In the present contribution water vapor permeability (WVP) of high amylose corn starch (HACS) films, prepared in our laboratory, was determined following ASTM E-96 procedure. WVP increases as temperature increases between 5 and 40 °C and observed results can be correlated with an Arrhenius-type expression. Activation energy of WVP for the starch film investigated is 5.61 kJ/mol and values of WVP ranged between 2 × 10-10 and 1 × 10-9 g m-1 s-1 Pa-1. It is also shown a direct relation between WVP with plasticizer content and film thickness. These observations could be explained in terms of variations in the number of potential intermolecular interactions in the film structure. © 2006 Elsevier Ltd. All rights reserved.
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Castro Vidaurre, Elza Fani. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Gottifredi, Juan Carlos Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
Film Thickness
Glycerol
Sorption Isotherms
Starch Films
Water Vapor Permeability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66904
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/66904
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Water Vapor Permeability of edible starch based filmsBertuzzi, Maria AlejandraCastro Vidaurre, Elza FaniArmada de Romano, MargaritaGottifredi, Juan Carlos AgustinFilm ThicknessGlycerolSorption IsothermsStarch FilmsWater Vapor Permeabilityhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Water transport in edible films of starch based products is a complex phenomenon due to the strong interaction of sorbed water molecules with polymeric structure of starch. Water sorption isotherms on high amylose starch based films are highly non linear in the range studied (5-45 °C). So permeability is usually affected by a number of parameters such as temperature, film thickness and plasticizer content. This knowledge is required to simulate and predict transport patterns. In the present contribution water vapor permeability (WVP) of high amylose corn starch (HACS) films, prepared in our laboratory, was determined following ASTM E-96 procedure. WVP increases as temperature increases between 5 and 40 °C and observed results can be correlated with an Arrhenius-type expression. Activation energy of WVP for the starch film investigated is 5.61 kJ/mol and values of WVP ranged between 2 × 10-10 and 1 × 10-9 g m-1 s-1 Pa-1. It is also shown a direct relation between WVP with plasticizer content and film thickness. These observations could be explained in terms of variations in the number of potential intermolecular interactions in the film structure. © 2006 Elsevier Ltd. All rights reserved.Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Castro Vidaurre, Elza Fani. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Gottifredi, Juan Carlos Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaElsevier2007-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66904Bertuzzi, Maria Alejandra; Castro Vidaurre, Elza Fani; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Water Vapor Permeability of edible starch based films; Elsevier; Journal of Food Engineering; 80; 3; 6-2007; 972-9780260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877406005632info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.07.016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:49Zoai:ri.conicet.gov.ar:11336/66904instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:49.38CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water Vapor Permeability of edible starch based films
title Water Vapor Permeability of edible starch based films
spellingShingle Water Vapor Permeability of edible starch based films
Bertuzzi, Maria Alejandra
Film Thickness
Glycerol
Sorption Isotherms
Starch Films
Water Vapor Permeability
title_short Water Vapor Permeability of edible starch based films
title_full Water Vapor Permeability of edible starch based films
title_fullStr Water Vapor Permeability of edible starch based films
title_full_unstemmed Water Vapor Permeability of edible starch based films
title_sort Water Vapor Permeability of edible starch based films
dc.creator.none.fl_str_mv Bertuzzi, Maria Alejandra
Castro Vidaurre, Elza Fani
Armada de Romano, Margarita
Gottifredi, Juan Carlos Agustin
author Bertuzzi, Maria Alejandra
author_facet Bertuzzi, Maria Alejandra
Castro Vidaurre, Elza Fani
Armada de Romano, Margarita
Gottifredi, Juan Carlos Agustin
author_role author
author2 Castro Vidaurre, Elza Fani
Armada de Romano, Margarita
Gottifredi, Juan Carlos Agustin
author2_role author
author
author
dc.subject.none.fl_str_mv Film Thickness
Glycerol
Sorption Isotherms
Starch Films
Water Vapor Permeability
topic Film Thickness
Glycerol
Sorption Isotherms
Starch Films
Water Vapor Permeability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Water transport in edible films of starch based products is a complex phenomenon due to the strong interaction of sorbed water molecules with polymeric structure of starch. Water sorption isotherms on high amylose starch based films are highly non linear in the range studied (5-45 °C). So permeability is usually affected by a number of parameters such as temperature, film thickness and plasticizer content. This knowledge is required to simulate and predict transport patterns. In the present contribution water vapor permeability (WVP) of high amylose corn starch (HACS) films, prepared in our laboratory, was determined following ASTM E-96 procedure. WVP increases as temperature increases between 5 and 40 °C and observed results can be correlated with an Arrhenius-type expression. Activation energy of WVP for the starch film investigated is 5.61 kJ/mol and values of WVP ranged between 2 × 10-10 and 1 × 10-9 g m-1 s-1 Pa-1. It is also shown a direct relation between WVP with plasticizer content and film thickness. These observations could be explained in terms of variations in the number of potential intermolecular interactions in the film structure. © 2006 Elsevier Ltd. All rights reserved.
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Castro Vidaurre, Elza Fani. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Gottifredi, Juan Carlos Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description Water transport in edible films of starch based products is a complex phenomenon due to the strong interaction of sorbed water molecules with polymeric structure of starch. Water sorption isotherms on high amylose starch based films are highly non linear in the range studied (5-45 °C). So permeability is usually affected by a number of parameters such as temperature, film thickness and plasticizer content. This knowledge is required to simulate and predict transport patterns. In the present contribution water vapor permeability (WVP) of high amylose corn starch (HACS) films, prepared in our laboratory, was determined following ASTM E-96 procedure. WVP increases as temperature increases between 5 and 40 °C and observed results can be correlated with an Arrhenius-type expression. Activation energy of WVP for the starch film investigated is 5.61 kJ/mol and values of WVP ranged between 2 × 10-10 and 1 × 10-9 g m-1 s-1 Pa-1. It is also shown a direct relation between WVP with plasticizer content and film thickness. These observations could be explained in terms of variations in the number of potential intermolecular interactions in the film structure. © 2006 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66904
Bertuzzi, Maria Alejandra; Castro Vidaurre, Elza Fani; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Water Vapor Permeability of edible starch based films; Elsevier; Journal of Food Engineering; 80; 3; 6-2007; 972-978
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66904
identifier_str_mv Bertuzzi, Maria Alejandra; Castro Vidaurre, Elza Fani; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Water Vapor Permeability of edible starch based films; Elsevier; Journal of Food Engineering; 80; 3; 6-2007; 972-978
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877406005632
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.07.016
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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