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

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dc.creator Shellhammer, T. H.
dc.creator Krochta, J. M.
dc.date.accessioned 2011-12-29T17:21:18Z
dc.date.available 2011-12-29T17:21:18Z
dc.date.issued 1997
dc.identifier.citation 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. en_US
dc.identifier.uri http://hdl.handle.net/1957/26396
dc.description 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. en_US
dc.description.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. en_US
dc.description.sponsorship This work was supported by a grant from the California Dairy Foods Research Center. en_US
dc.language.iso en_US en_US
dc.publisher American Society of Agricultural Engineers en_US
dc.relation.ispartofseries Transactions of the ASAE en_US
dc.relation.ispartofseries Vol. 40 no. 4 en_US
dc.subject Water vapor permeability en_US
dc.subject Rheology en_US
dc.subject Milkfat fractions en_US
dc.subject Edible films en_US
dc.title Water vapor barrier and rheological properties of simulated and industrial milkfat fractions en_US
dc.type Article en_US
dc.description.peerreview yes en_US


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