Influence of the Physical State of Water on the Barrier Properties of Hydrophilic and Hydrophobic Films

Water transfer through different films, as a function of the physical state of water in contact with the film, the relative humidity difference, and the water vapor pressure difference, was investigated. The films were two synthetic packagings (hydrophobic polyethylene and hydrophilic cellophane) an...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 48; no. 1; pp. 11 - 16
Main Authors Morillon, V, Debeaufort, F, Capelle, M, Blond, G, Voilley, A
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.01.2000
Subjects
Applied sciences
Biological and medical sciences
Cellophane - chemistry
Exact sciences and technology
Food industries
Food Packaging
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Miscellaneous
Organic polymers
Permeability
Physicochemistry of polymers
Polyethylene - chemistry
Properties and characterization
Surface Properties
Temperature
Volatilization
Water
Relative humidity
Polyethylene
Barrier function
Packaging material
Cellulose film
Hydrophobicity
Water vapor
Physical properties
Mass transfer
Cellophane
Hydrophily
Water permeability
Water activity
Edible film
Comparative study
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Summary:Water transfer through different films, as a function of the physical state of water in contact with the film, the relative humidity difference, and the water vapor pressure difference, was investigated. The films were two synthetic packagings (hydrophobic polyethylene and hydrophilic cellophane) and an edible film. The physical state of water affects water sensitive films, such as cellophane, inducing a higher liquid water transfer due to interactions with the polymer. For hydrophobic polymers, such as polyethylene, neither the physical state of water nor the relative humidity has an influence on the water permeability. In complex system, such as an edible film composed of hydrophilic particles dispersed in a lipid phase, barrier efficiency is influenced by the continuous hydrophobic phase but could also be affected by the physical state of water due to the presence of hydrophilic compounds. Keywords: Water transfer; permeability; physical state; edible films; packaging materials
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ark:/67375/TPS-ZC4JF7CJ-6
ObjectType-Article-1
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf990809z