The water vapor transmission rate as a function of the physical and morphological properties of edible barriers containing methyl cellulose and fatty acids (C:14-C:22) were quantified. Barrier morphology was defined via fluorescence microscopy coupled with digitized image analysis. Stearic acid: cellulose barriers exhibited the lowest water vapor permeance. Scanning calorimetry showed that all barriers were in the rubbery state. Correlations between the degree of interlocking network and morphological properties of the dispersed phase with water vapor permeance of the barriers were developed.
|Original language||English (US)|
|Number of pages||8|
|Journal||LWT - Food Science and Technology|
|State||Published - Dec 1 1992|