Producción Científica Profesorado

Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films



Gómez Aldapa, Carlos Alberto

2016

65.Aguirre-Loredo, R. Y., Rodríguez-Hernández, A.I., Morales-Sánchez, E., Gómez-Aldapa, C.A., and Velazquez, G. 2016. Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films. Food Chemistry. 196, 560?566. doi:10.1016/j.foodchem.2015.09.065.


Abstract


Water molecules modify the properties of biodegradable films obtained from hydrophilic materials. Moststudies dealing with thermal, mechanical and barrier properties of hydrophilic films are carried out underone relative humidity (RH) condition. The objective of this work was to evaluate the effect of the moisturecontent on the thermal, mechanical and barrier properties of chitosan films under several RH conditions.Microclimates, obtained with saturated salt solutions were used for conditioning samples and theproperties of the films were evaluated under each RH condition. Chitosan films absorbed up to 40% ofmoisture at the higher RH studied. The percentage of elongation and the water vapour permeabilityincreased while tensile strength, Young?s modulus and glass transition temperature decreased, whenthe moisture content increased. The results suggest that the water molecules plasticized the polymermatrix, changing the properties when the films were in contact with high RH environments.



Producto de Investigación




Artículos relacionados

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO