Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.545-551
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- 1996
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- 0367-6293(pISSN)
Water-Vapor Transfer Characteristics of Carrageenan-Based Edible Film
카라기난 필름의 투습 특성
- Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
- Hwang, Keum-Taek (Department of Food Engineering, Mokpo National University) ;
- Park, Hyun-Jin (Department of Food Engineering, Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering, Mokpo National University)
- Published : 1996.06.30
Abstract
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 mm were measured to investigate the potential applicability of the films to powder foods at five different temperatures (20, 25, 30. 35 and
카라기난을 사용하여 제조한 생분해성 필름의 분말식품에 대한 응용성을 조사하기 위한 연구의 일환으로 3종의 두께(0.05, 0.08, 0.11 mm)로 제작된 카라기난 필름을 사용하여 5가지의 온도(20, 25, 30, 35,
Keywords
- carrageenan-based edible film;
- water-vapor transmission rate;
- water-vapor permeability;
- kinetic compensation effect