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

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This is the publisher’s final pdf. The published article is copyrighted by American Society of Agricultural Engineers and can be found at:  http://asae.frymulti.com/toc.asp.

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  • 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.
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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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  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2011-12-21T00:34:17Z No. of bitstreams: 1 ShellhammerThomasH.FoodScience.WaterVaporBarrier.pdf: 163827 bytes, checksum: a73e1469e0c458ab6d2ce3033946319e (MD5)
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