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Ethylene permeability of wheat gluten film as a function of temperature and relative humidity

Mujica Paz Hugo, Guillard Valérie, Reynes Max, Gontard Nathalie. 2005. Ethylene permeability of wheat gluten film as a function of temperature and relative humidity. Journal of Membrane Science, 256 (1-2) : pp. 108-115.

Journal article ; Article de revue à facteur d'impact
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Abstract : The ethylene permeability of a wheat gluten film was studied as a function of relative humidity (RH) (from 0 to 100%) and temperature (from 3 to 45°C), using response-surface methodology. Ethylene permeability values ranged in a wide scale from 1 to 3098 amol m-1 s-1 Pa-1. The exponential effect of relative humidity on ethylene permeability was related to the boosting effect of increasing film water content on ethylene solubility and diffusivity in the hydrated film. The temperature dependency of the ethylene permeability data showed a strong disruption near the glass transition temperature value (25°C at 75% RH). The glass transition phenomenon and its effect on chain mobility could explain the interesting synergic effect of both temperature and relative humidity on ethylene permeability of wheat gluten film. (Résumé d'auteur)

Mots-clés Agrovoc : Gluten, Blé, Film comestible, Perméabilité, Gaz, Éthylène, Température, Humidité relative, Teneur en eau, Solubilité

Classification Agris : Q80 - Packaging
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Mujica Paz Hugo
  • Guillard Valérie, CIRAD-AMIS-UMR IATE (FRA)
  • Reynes Max, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Gontard Nathalie, CIRAD-AMIS-UMR IATE (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/527095/)

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