ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Biodegradable and edible films were prepared from three types of wheat flours: commercial bread, hard red winter, and soft white. Films were produced at two pH values (4 and 11) and tested for oxygen permeability as related to temperature. Films were also produced with a cross-linked agent and tested for tensile strengths. Oxygen permeability was 5.9 × 10−20 to 18.5 × 10−20 m3O2 m m−2 s−1 Pa−1 similar to values for commercial nylon. The oxygen permeability activation energy varied from 9.1 to 14.5 kcal mol−1, depending on type of flour and pH did not affect oxygen permeability. Presence of the cross-linking agent increased the strength of films and elongation at break ranged from 490% to 640%, while tensile stress at break ranged from 25.8 × 10−3 kg m−2 to 44.1 × 10−3 kg m−2, lower than commercial nylon.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04390.x
