Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.545-551
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- 1996
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- 0367-6293(pISSN)
Water-Vapor Transfer Characteristics of Carrageenan-Based Edible Film
카라기난 필름의 투습 특성
- Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
- Hwang, Keum-Taek (Department of Food Engineering, Mokpo National University) ;
- Park, Hyun-Jin (Department of Food Engineering, Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering, Mokpo National University)
- Published : 1996.06.30
Abstract
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