期刊
JOURNAL OF FOOD SCIENCE
卷 67, 期 1, 页码 194-197出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb11382.x
关键词
chitosan films; molecular weight; organic acids; tensile strength; elongation; Water Vapor Permeability; Oxygen Permeability
Chitosan films were prepared using 3 chitosan molecular weights and 4 organic acid solvents without plasticizer. Tensile strength (TS) and elongation (E) ranged from 6.7 to 150.2 MPa, and from 4.1 to 117.8%, respectively. Water vapor permeability (WVP) and oxygen permeability (OP) ranged from 0.3 to 0.7 ng.m/m(2).s.Pa and OP from 0.4 to 5.8 x 10(-8) cc/m(2).day.atm, respectively. TS increased with chitosan molecular weight. Acetic acid resulted in the toughest films followed by malic, lactic, and citric acid, respectively. Films prepared with citric acid had the highest E values. WVP was not influenced significantly by the molecular weight of chitosan. OP of films prepared with malic acid was the lowest, followed by acetic, lactic, and citric acid.
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