Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film |
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| Authors: | S L KAMPER O FENNEMA |
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| Affiliation: | Author Fennema is affiliated with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI 53706. Author Kamper, formerly with the Univ. of Wisconsin, is now with General Mills, Inc., 9000 Plymouth Ave., North. Minneapolis, MN 55427. |
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| Abstract: | A bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature and relative humidity. This film exhibited permeability values (g · mil w m−2· day−1· mm Hg−1) of 0.5 at 40°C 0.3 at 25°C 1.7 at 5°C, and 6.0 at −19°C. This film would be expected to perform well at relative humidities below 90% and temperatures within the range of 40°C to -19°C. |
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