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Effect of glycerol on the kinetics of water vapour adsorption by whey protein based edible coatings
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Sabina Galus, Andrzej Lenart:
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW) ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 18 (2011), nr. 1,
pp. 44-54
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abstract:
The aim of this study was to investigate the effect of glycerol as a plasticizer at 30-60% w/w of whey protein isolate on the kinetics of water vapour adsorption by whey coatings during 20 hours at 75.3% relative humidity. The effect of glycerol on water vapour adsorption was analysed by setting the kinetic curves as a function of time and water vapour adsorption rate as a function of water content. Experimental data were fitted with an exponential equation. It was shown that glycerol content affects the amount of absorbed water vapour.
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keywords:
edible coatings, water vapour adsorption
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original in:
Polish
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