|
KMID : 1007520020110050511
|
|
Food Science and Biotechnology
2002 Volume.11 No. 5 p.511 ~ p.514
|
|
|
Effect of Temperature on Water Vapor Permeability of Soy Protein Isolate Films
|
|
Rhim Jong-Whan
|
|
|
Abstract
|
|
|
|
The water vapor permeability of soy protein isolate films was evaluated at 20, 30, 40, and 50℃ and at 100/50% relative humidity gradient across the films. For the tested temperatures, the water vapor permeability values determined without correcting the effect of stagnant air layer resistance inside water vapor transmission measurement cup caused significant underestimation of the actual values, ranging 31.1 to 73.3%. As the temperature increased, water vapor pressure difference (△p) increased and water vapor permeability (P) values decreased. The temperature dependency of P values was determined using the Arrhenius equation. The activation energy for the water vapor permeability of the SPI films was 45.25 kJ/㏖
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|