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

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

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

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

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

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

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

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

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