Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Kinetics of Water Vapor Absorption by Sodium Alginate-based Films

  • Seog, Eun-Ju (Department of Food Science & Engineering, Daegu University) ;
  • Zuo, Li (Department of Food Science & Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science & Engineering, Daegu University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
  • Published : 2008.03.31
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Abstract

Water vapor sorption by sodium alginate-based films may result in swelling and conformational changes in the molecular structure and affecting the water vapor barrier properties. Sodium alginate film specimens were dried in a vacuum freeze dryer and their moisture content was determined by an air-oven method. The water vapor absorption was determined at two different levels of water activities (0.727 and 0.995) and at three temperatures (10, 20, and $30^{\circ}C$), and kinetics were analyzed using a simple empirical model. Reasonably good straight lines were obtained with plotting of 1/($m-m_0$) vs 1/t. It was found that water vapor absorption kinetics of sodium alginate films were accurately described by a simple empirical model. The rate of water vapor sorption increased with increase in temperature and it showed temperature dependency following the Arrhenius equation. The activation energies varied from 49.18$\sim$149.55 kJ/mol depending on the relative humidity.

Keywords

References

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