Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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)
  • 임종환 (목포대학교 식품공학과) ;
  • 황금택 (목포대학교 식품공학과) ;
  • 박현진 (목포대학교 식품공학과) ;
  • 정순택 (목포대학교 식품공학과)
  • 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 $4^{\circ}C$) 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.

Keywords

carrageenan-based edible film;water-vapor transmission rate;water-vapor permeability;kinetic compensation effect

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