Drying rate effect on the properties of whey protein films

ABSTRACT The effects of drying temperature, drying relative humidity and film thickness on the drying characteristics, water vapor permeability, and tensile properties of glycerol (Gly)‐plasticized whey protein isolate (WPI) films were investigated. 50%WPI:50%Gly and 60%WPI:40%Gly (dry basis) films...

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Veröffentlicht in:	Journal of food process engineering 1998-11, Vol.21 (5), p.387-405
Hauptverfasser:	Alcantara, C.R. (Nutrilite Division-Amway Corp., Lakeview, CA.), Rumsey, T.R, Krochta, J.M
Format:	Magazinearticle
Sprache:	eng
Schlagworte:	Atmospheric humidity Biological and medical sciences COATINGS DRYING ELONGATION ENDUIT PROTECTEUR EPAISSEUR ESPESOR Food industries FORMULACIONES FORMULATION FORMULATIONS Fundamental and applied biological sciences. Psychology General aspects GLICEROL GLYCEROL Handling, storage, packaging, transport HUMEDAD RELATIVA HUMIDITE RELATIVE Mechanical permeability MECHANICAL PROPERTIES PERMEABILIDAD PERMEABILITE PERMEABILITY PROPIEDADES MECANICAS PROPRIETE MECANIQUE PROTECTIVE COATINGS PROTEINAS DE SUERO DE LECHE PROTEINE DE LACTOSERUM Proteins RELATIVE HUMIDITY RESISTANCE MECANIQUE RESISTENCIA MECANICA REVESTIMIENTO DE PROTECCION SECADO SECHAGE STIFFNESS STRENGTH TEMPERATURA TEMPERATURE Tensile properties TENSILE STRENGTH Thermal effects THICKNESS Thin films VAPEUR D'EAU VAPOR DE AGUA Vapors WATER VAPOUR WHEY PROTEIN
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