Original Article

Journal of Food Science and Technology

, Volume 47, Issue 1, pp 109-113

First online:

Permeability of edible coatings

  • B. MishraAffiliated withCentre of Food Science and Technology, CCS Haryana Agricultural University Email author 
  • , B. S. KhatkarAffiliated withDepartment of Food Technology, GJ University of Science and Technology
  • , M. K. GargAffiliated withDepartment of Agricultural Processing and Energy, CCS Haryana Agricultural University
  • , L. A. WilsonAffiliated withDepartment of Food Science and Human Nutrition, Iowa State University

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Abstract

The permeabilities of water vapour, O2 and CO2 were determined for 18 coating formulations. Water vapour transmission rate ranged from 98.8 g/m2.day (6% beeswax) to 758.0 g/m2.day (1.5% carboxymethyl cellulose with glycerol). O2 permeability at 14 ± 1°C and 55 ± 5% RH ranged from 1.50 to 7.95 cm3cm cm−2s−1Pa−1, with CO2 permeability 2 to 6 times as high. Permeability to noncondensable gases (O2 and CO2) was higher for hydrophobic (peanut oil followed by beeswax) coatings as compared to hydrophilic (whey protein concentrate and carboxymethyl cellulose).

Keywords

Edible coatings Water vapour O2 CO2 Permeability