ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Cellulose-based edible films and their effects on fresh beans and strawberries.

Ayranci, E.; Tunc, S.;

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung Year: 1997 Vol: 205 Issue: 6 Pages: 470-473 Ref: 16 ref.

1997

บทคัดย่อ

Cellulose-based edible films were applied to fresh beans (Phaseolus vulgaris) and strawberries by dipping for 5 s, brushing or wrapping. The beans and strawberries were kept at RT for 3 h after application, before transfer to a desiccator at 96% RH for 1 day at 10 deg C; the RH was subsequently adjusted to 33.5 or 72.1%. The effects of the method of application of film solution, the amounts of polyethylene glycol (PEG), stearic acid (SA), palmitic acid (PA) and lauric acid [dodecanoic acid] (LA) in the film, the MWs of methyl cellulose (MC) and PEG, and of the RH of the environment on moisture loss from the produce were investigated. The brushing method was better than wrapping and dipping methods in terms of reducing the moisture loss. Recommended amounts of PEG-400 and fatty acids in the film solution to reduce moisture loss were 11 ml and 40 g/100 g MC-20000, respectively. A slight decrease in moisture loss was observed when PEG-400 and MC-20000 in the film solution were replaced by PEG-1000

and MC-41000, respectively. Finally, it was found that moisture loss from fresh beans and strawberries coated with films decreased as the relative humidity of the environment in which they were kept was increased.