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Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films

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Abstract

The effect of temperature and relative humidity on the water vapour permeability (WVP) and mechanical properties of cassava starch and soy protein concentrate (SPC) based edible films containing 20 % glycerol level were studied. Tensile strength and elastic modulus of edible films increased with increase in temperature and decreased with increase in relative humidity, while elongation at break decreased. Water vapour permeability of the films increased (2.6–4.3 g.mm/m2.day.kPa) with increase in temperature and relative humidity. The temperature dependence of water vapour permeation of cassava starch-soy protein concentrate films followed Arrhenius relationship. Activation energy (Ea) of water vapour permeation of cassava starch-soy protein concentrate edible films ranged from 1.9 to 5.3 kJ/mol (R 2 ≥ 0.93) and increased with increase in SPC addition. The Ea values were lower for the bio-films than for polyvinylidene chloride, polypropylene and polyethylene which are an indication of low water vapour permeability of the developed biofilms compared to those synthetic films.

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Acknowledgments

The corresponding author is grateful to Federal University of Technology, Minna, Nigeria for the award of postgraduate fellowship.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Federal University of Technology, P. M.B. 65, Minna, Nigeria

    C. E. Chinma

  2. Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Nigeria

    C. C. Ariahu & J. S. Alakali

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  1. C. E. Chinma
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  2. C. C. Ariahu
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  3. J. S. Alakali
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Correspondence to C. E. Chinma.

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Chinma, C.E., Ariahu, C.C. & Alakali, J.S. Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films. J Food Sci Technol 52, 2380–2386 (2015). https://doi.org/10.1007/s13197-013-1227-0

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  • DOI: https://doi.org/10.1007/s13197-013-1227-0

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