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Permeability of edible coatings

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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).

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Authors and Affiliations

  1. Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, 125 004, India

    B. Mishra

  2. Department of Food Technology, GJ University of Science and Technology, Hisar, 125 001, India

    B. S. Khatkar

  3. Department of Agricultural Processing and Energy, CCS Haryana Agricultural University, Hisar, 125 004, India

    M. K. Garg

  4. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, USA

    L. A. Wilson

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  1. B. Mishra
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  2. B. S. Khatkar
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  3. M. K. Garg
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  4. L. A. Wilson
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Correspondence to B. Mishra.

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Mishra, B., Khatkar, B.S., Garg, M.K. et al. Permeability of edible coatings. J Food Sci Technol 47, 109–113 (2010). https://doi.org/10.1007/s13197-010-0003-7

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