• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.24-30
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• 2000

Chitosan films were prepared using four types of chitosans with different molecular weight and the effect of molecular weight of chitosan on selected film properties such as color, water vapor permeability (WVP), water solubility (WS), tensile strength (TS), and elongation at break (E) was investigated. Generally, the total color difference (${\Delta}E$) and WS of the films decreased, while TS and E of the films increased as molecular weight of chitosan increased. WVP of the films did not show any significant relationship with molecular weight of chitosan.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.925-930
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• 2006

Chitosan-based nanocomposite films were prepared using a solution intercalation method incorporating varying amounts of organically modified montmorillonite (Cloisite 30B) from 0 to 30 wt%. The nanocomposite films prepared were optically clear despite a slight decrease in the transmittance due to the spatial distribution of nanoclay. X-ray diffraction patterns indicated that a certain degree of intercalation or exfoliation formed when the amount of clay in the film was low and that microscale tactoids formed when the clay content in the sample was high (more than 10 wt%). The tensile strength (TS) of the chitosan film increased when the clay was incorporated up to 10 wt% and then decreased with further increases in the clay content of the film. The elongation at break (E) increased slightly upon the addition of low levels of clay up to 5 wt% and then decreased with further increases in the amount of the clay in the film. The water vapor permeability (WVP) decreased exponentially with increasing clay content. The water solubility (WS) and swelling ratio (SR) of the nanocomposite films decreased slightly, indicating that the water resistance of the chitosan film increased due to the incorporation of the nanoclay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.727-731
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• 2009

Effects of various plasticizers (1.5%) such as glycerol, sorbitol, fructose, sucrose, and polypropylene glycol, and ferulic acid on the physical properties of Gelidium corneum (GC) film were examined. GC films containing plasticizer and ferulic acid were prepared by incorporating various amounts (10, 30, 50, 70, 100 mg/100 mL) of ferulic acid into the film. Water vapor permeability (WVP) of the GC film varied depending on the type of plasticizer, and among them the film containing sucrose had the lowest WVP. Tensile strength (TS) and % elongation (%E) of the film were in the range of $1.29{\sim}11.29$ MPa and $5.55{\sim}36.44$ %, respectively, and the WVP values were of $1.30{\sim}1.60\;ng\;m/m^{2}sPa$. In addition, the GC films were prepared using ferulic acid as a cross-linking agent. WVP of the film decreased with the addition of ferulic acid, and the film containing 30 mg ferulic acid had the lowest WVP value. TS value of the GC film containing 10 mg of ferulic acid was significantly higher than that of the control. However, further increase of ferulic acid concentration decreased the TS value. Therefore, 10 mg of ferulic acid was determined to be the optimal concentration for the film.

• Food Science and Preservation
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• v.13 no.3
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• pp.285-291
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• 2006

The effects of sorbitol mixture as plasticizers on moisture sorption property (MSP), water vapor permeability (WVP), color, tensile strength (TS), elongation at break (E), and total soluble matter (TSM) of soy protein isolate (SPI) films were investigated. Two different types of sorbitols, aqueous and crystalline, were added to film-forming solutions in various ratios of crystalline to aqueous (0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25, or 1:0, based on weight). In addition, the characteristics of the SPI films plasticized by sorbitol mixtures and glycerin were compared with moisture sorption rate against time. Sorbitol-plasticized films had higher in TS, but lower in WVP and E than the glycerin-plasticized films. However the properties of SPI films did not differ appreciably by the type of sorbitol added to film-forming solutions. To explain the high solubility and low WVP of sorbitol-plasticized films, cumulative amounts of moisture content gained during adsorption and lost during desorption of films were compared between sorbitol and glycerin-plasticized films. The result suggest that use of sorbitol as a plasticizer for preparing SPI films improves moisture barrier properties of the films. However the high solubility of sorbitol-plasticized films needs to be reduced for improving the functionality of SPI films in potential packaging applications.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.370-374
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• 2008

The Gelidium corneum (GC)-whey protein isolate (WPI) blend film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.04, 0.08, 0.1%) of GSE into the film. The film's tensile strength (TS) and water vapor permeability (WVP) were improved by the addition of GSE. The film containing 0.1% GSE had a TS of 3.27 MPa, whereas the control had 2.64 MPa. WVP of the film was also significantly decreased by the addition of GSE. Addition of 0.1% GSE decreased the populations of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium by 1.0, 1.6, and 0.6 log CFU/g, respectively, compared to the control. Fish paste was packed with the GC-WPI blend film containing GSE, and microbial change in the fish paste inoculated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium during storage was examined. Populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were decreased by 0.60, 0.48, and 0.85 log CFU/g, after 7 day of storage, respectively. These results suggest packaging fish paste in the GC-WPI blend film containing GSE can extend the shelf life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1251-1255
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• 2006

To improve the water resistance and physical properties of soy protein isolate (SPI)-coated paper, effects of concentrations of soy protein isolate and plasticizer were examined. Physical properties such as elongation strength (ES), elongation rate (E), water vapor permeability (WVP), and water solubility (WS) were evaluated. The film made from 5% soy protein isolate (SPI) and 40% glycerol (plasticizer) suggested a good application for a film preparation. SPI coated paper showed the highest ES (21.62 MPa) and the lowest WVP $(2.06ng{\cdot}m/m^2{\cdot}s{\cdot}Pa)$ and WS (1.17%). This study suggested that soy protein isolate (SPI) can be used as a coating material for the coated paper to improve the water resistance.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.855-861
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• 1998

Composite films based on ${\kappa}-carrageenan$ and chitosan were prepared, and tensile strength (TS), elongation (E), and water vapor permeability (WVP) of the films were measured. The molecular weight of ${\kappa}-carrageenan$ and chitosan was measured by a light-scattering instrument and was $5.1{\times}10^5,{\;}and{\;}1.71{\times}10^5$, respectively. TS of ${\kappa}-carrageenan$ and chitosan free film was 30.2 MPa and 21.0 MPa, respectively. TS of composite film was not related to the amount of the ascorbic acid. E of composite film was lower than those of the free films of ${\kappa}-carrageenan$ and chitosan. WVP of composite film was lower than that of chitosan film and was similar to WVP of ${\kappa}-carrageenan$ film.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.664-668
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• 1999

The extracting conditions of alginates from sea tangle were evaluated by measuring water vapor permeability (WVP) and tensile properties of alginate film to obtain basic data of making an edible and biodegradable film. The alginates were extracted with $1\%,\;3\%$ and $5\%$ sodium carbonate ($Na_2CO_3$) for 1, 3, 5 and 10 hours, and the alginate film was made with various plasticizers. The higher concentration of $Na_2CO_3$ solution showed the lower viscosity and polymerization degree of alginate and the film prepared with alginates having low viscosity showed the higher WVP. The extracting hours had little effect on the WVP and the elongation of alginate film, but the polymerization degree of alginates directly affected the tensile strength of the film. The addition of sorbitol and polyethylene glycol as a plasticizer lowered the WVPs and the elongation of alginate film.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.910-916
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• 2009

Present work was focused on the influence of methylcellulose (MC) on steady rheology of wheat gliadin solution and the properties of glycerol plasticized gliadin films. The presence of MC below 0.99 wt% improved viscosity and flow activation energy of the 10 wt% gliadin solution significantly. In the casting films containing 0.2 g glycerol/g dry protein, the MC component aggregated in the gliadin matrix. The blend films containing less than 7.7 wt% MC exhibited higher Young's modulus (E) and tensile strength (${\sigma}_b$) and lower elongation at break (${\epsilon}_b$) in comparison with the pure gliadin film, which was related to the intermolecular interaction between MC and gliadins, the brittle fracture of the aggregated MC component, and the increase in glass transition temperature ($T_g$) of the gliadin phase. Increasing MC content led to a slight increase in water vapor permeability (WVP) without significant influence on the moisture absorption (MA).

• Proceedings of the Korean Fiber Society Conference
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• 2003.10b
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• pp.38-41
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• 2003

Recently, Waterhorne polyurethane(WBPU) have been used for a wide range of commercial applications due to the increasing environmental regulation to reduce low-volatile organic compounds in coating and adhesives materials [1-8]. The WBPU was used in coating industry on fiber at first, and its market is increasing these days. Especially, the Waterborne polyurethane film even is widely used in the field of breathable coating fiber or medical science [9-10]. Water vapor permeability(WVP) is the key property for application to breathable coating fiber. (omitted)