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Water vapor barrier and rheological properties of simulated and industrial milkfat fractions

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https://ir.library.oregonstate.edu/concern/articles/3r074v640

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Abstract
  • The applicability of anhydrous milkfat fractions in edible films and coatings was determined through moisture barrier, penetrometer, and stress-relaxation testing. Industrial milkfat fractions were compared along with tripalmitin:anhydrous milkfat blends which simulated milkfat fractions having different melting points. The water vapor permeability (WVP) was determined gravimetrically using a modified ASTM E96-92 method, while rheological properties were determined via cone penetration and stress-relaxation tests. The WVP of the lipid films, at 27.5°C and 0 to 100% RH difference, ranged from 0.0093 g·mm/kPa·h·m² for pure tripalmitin to 0.5993 g·mm/kPa·h·m² for anhydrous milkfat. Industrial milkfat fraction WVPs were intermediate to these extremes, with the higher-melting-point fraction having the lower WVP.
  • This is the publisher’s final pdf. The published article is copyrighted by American Society of Agricultural Engineers and can be found at: https://elibrary.asabe.org/
  • Keywords: Milkfat fractions, Edible films, Rheology, Water vapor permeability
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  • Shellhammer, T. H., & Krochta, J. M. (1997). Water vapor barrier and rheological properties of simulated and industrial milkfat fractions [Electronic version]. Transactions of the ASAE, 40(4), 1119-1127.
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  • 40
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  • 4
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  • This work was supported by a grant from the California Dairy Foods Research Center.
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