Colour, mechanical properties and water vapour permeability of pectin films

• Autorzy: Galus S. , Uchanski P. , Lenart A.

Warianty tytułu

PL

Barwa, właściwości mechaniczne i przepuszczalność pary wodnej filmów pektynowych

• Języki publikacji: EN

Abstrakty

EN

The aim of this work was to analyse the effect of pectin and glycerol concentration on colour, mechanical properties and water vapour permeability of pectin edible films. Pectin films were obtained from apple pectin film-forming solutions at concentrations of 1.5, 2.5 and 3.5%. Glycerol was added as a plasticizer at 30, 50 and 70% (w/w of pectin). Colour was measured in the L*a*b* system and total colour difference was calculated. Water vapour permeability at relative humidity differentials of 30-100% was measured at 25°C. Mechanical properties were presented as tensile force and elongation at break. Based on the results obtained, increasing content of pectin caused an increase in total colour difference, water vapour permeability and tensile force of ana-lysed films. Glycerol caused increasing elongation at break and water vapour permeability.

PL

Celem pracy było zbadanie wpływu ilości pektyny i glicerolu na barwę, wła-ściwości mechaniczne i przepuszczalność pary wodnej filmów pektynowych. Filmy pektynowe otrzymano z wodnych roztworów powłokotwórczych pektyny jabłkowej o stężeniu 1,5; 2,5 i 3,5%. Glicerol został dodany jako plastyfikator w ilości 30, 50 i 70%. Barwa została zmierzona w syste-mie L*a*b*, obliczono bezwzględną różnicę barwy. Właściwości mechaniczne wyrażono jako siłę zerwania oraz wydłużenie. Przepuszczalność pary wodnej zmierzono w temperaturze 25°C przy różnicy w wilgotnościach względnych środowiska 30-100%. Na podstawie otrzymanych wyników zaobserwowano wzrost bezwzględnej różnicy barwy, przepuszczalności pary wodnej i siły zerwania filmów zawierających wyższe ilości pektyny. Glicerol wpłynął na zwiększenie wydłużenia i prze-puszczalności pary wodnej analizowanych filmów.

Słowa kluczowe

EN

water vapour; colour; mechanical property; permeability; pectin film; edible film

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2013
• Tom: 20
• Numer: 3
• Opis fizyczny: p.375-384,ref.

Twórcy

autor

Galus S.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Uchanski P.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Lenart A.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

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