Effect of Aging on the Mechanical Properties of Edible Films
作者单位：Tecnologfa de Alimentos Universidad Publica de Navarra. Campus Arrosadia s/n 31006 Pamplona Spain.
会议名称：《国际农业工程大会》
会议日期：2004年
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学]
关 键 词：edible films tensile strength elongation aging
摘 要：正 In the present study, it was evaluated the effect of working relative humidity and storage time on the mechanical properties of whey protein edible films. In addition, plasticizer type and content in the formulations was included in the study to characterize the films. Glycerol was found to be a more effective plasticizer than sorbitol. A larger content of plasticizer and a higher relative humidity resulted in a more flexible and weaker films. Storage time affected mechanical properties, specially for films with sorbitol working at 50% relative humidity.