Microwave drying effects on properties of whey protein isolate edible films

Whey protein isolate (WPI) edible films were dried using microwave drying or at room conditions. The drying time of the films required 5 min in microwave oven and 18 h at room conditions. Water vapor permeability (WVP), mechanical properties, gloss and haze of WPI based edible films were determined. Water vapor transmission rate (WVTR) increased with increasing temperature, but the results showed that WVP did not show a similar trend. Microwave drying and drying at room conditions gave similar results for the WVP. Application of microwave increased the elongation and tensile strength values. (C) 2000 Elsevier Science Ltd. All rights reserved.