Journal Article10.1016/J.JFOODENG.2005.05.021
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products
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TL;DR: In this article, the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22-65% to 22-85%) and film thickness (15-90μm) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E ), and structure of an emulsified edible film composed of corn starch, methylcellulose (MC) and soybean oil was evaluated by coating crackers, a low a w -type cereal food.
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About: This article is published in Journal of Food Engineering. The article was published on 01 Oct 2006. The article focuses on the topics: Relative humidity & Coating.
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References
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Howard A. Barnes,K. Walters,J. F. Hutton +2 more
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TL;DR: In this paper, the authors discuss the importance of non-linearity solids and liquids rheology is a difficult subject for rheological research, and present some demonstrations of high extensional viscosity behaviour.
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Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
TL;DR: In this article, an edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film-forming solution on various film properties were evaluated using Response Surface Methodology.
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Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
TL;DR: In this article, the glycerol ameliore l'extensibilite mais reduit la resistance a la rupture, l'elasticite, les proprietes barriere a la vapeur d'eau.
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Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
TL;DR: In this paper, the ASTM E96 standard method for determining water vapor permeability (WVP) was modified for hydrophilic edible films, and the WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup.
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Edible coatings and films to improve food quality
Elizabeth A. Baldwin,Robert D. Hagenmaier,Jinhe Bai +2 more
- 24 Aug 2011
TL;DR: Baldwin and Hagenmaier as mentioned in this paper discussed the properties of protein-based films and coatings, including the gas exchange properties of proteins and polysaccharide coatings.
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