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KMID : 0380619960280030545
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Korean Journal of Food Science and Technology
1996 Volume.28 No. 3 p.545 ~ p.551
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Water - Vapor Transfer Characteristics of Carrageenan - Based Edible Film
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Park Hyun-Jin
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Abstract
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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㎜ were measured to investigate the potential applicability of the films to powder foods at five different temperatures (20, 25, 30, 35 and 40℃) and three different relative humidities (50, 70 and 90% RH). Water-vapor transmission rate of the carrageenan-based film was found 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-vapor permeability of the film seemed to increase linearly with the film thickness like other hydrophilic edible films. Water-vapor transmission rate was 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 12.872kJ/㏖ 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 of activation energy values with increase in the value of logarithms of preexponential factor.
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