ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of temperature, relative humidity (%RH) and permeant concentration on aroma permeability were investigated in edible whey protein isolate (WPI) films. An orthogonal regression was performed to ascertain significance of these factors. Temperature and %RH had exponential effects on d-limonene permeability, interacting synergistically to influence aroma transport in WPI polymer films. Permeability of d-limonene in WPI polymer films was not influenced by permeant concentration in the range 62 to 226 ppm (mol/mol). The predictive equation generated by regression analysis could be potentially useful for edible packaging design within the given temperature, %RH, and concentration ranges. The Arrhenius-type format also provided insight into the temperature-sensitivity of WPI films and confirmation of the influence of %RH on permeability activation energy.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15718.x
