Permeability Properties of Fruit Puree Edible Films |
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| Authors: | T.H. McHUGH C.C. HUXSOLL J.M. KROCHTA |
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| Affiliation: | Authors McHugh and Huxsoll are affiliated with the USDA, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710.;Author Krochta is affiliated with the Dept. of Food Science, Univ. of California, Davis, CA 95616. |
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| Abstract: | ![]()
The potential of fruit purees as edible mass transfer barriers was studied. Water vapor and oxygen permeabilities (WVP and O2P) of peach puree films were evaluated at different relative humidities (RH) and temperatures (T). Peach puree was not a good water barrier. Peach and apricot films exhibited lower WVPs than pear and apple films. Calcium addition, RH increases and T decreases resulted in increased WVP values for peach puree edible films. WVPs of peach films were compared with other edible and synthetic films. Peach puree films were good oxygen barriers. RH increases resulted in exponential increases in O2P. Most edible and many synthetic polymers showed higher O2Ps at equivalent conditions. |
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| Keywords: | fruit peach puree edible film permeability |
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