Photothermal Techniques Applied to the Determination of the Water Vapor Diffusion Coefficient and Thermal Diffusivity of Edible Films

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Water vapor diffusion coefficient (WVDC) and thermal diffusivity (<i>α</i>) were determined in gelatin-starch films through photothermal techniques. The effect of different variables in the elaboration of these films, such as starch and glycerol concentrations and pH, were evaluated through the response surface methodology. The results indicated that an increase in the glycerol concentration and pH favored the WVDC of the films. On the other hand, <i>α</i> was influenced principally by the starch content and pH of the film-forming solution. The minimum <i>α</i> value was 4.5 × 10<sup>-4</sup> cm<sup>2</sup>/s, which is compared with <i>α</i> values reported for commercial synthetic polymers.

収録刊行物

  • Analytical sciences : the international journal of the Japan Society for Analytical Chemistry  

    Analytical sciences : the international journal of the Japan Society for Analytical Chemistry 23(4), 457-461, 2007-04-10 

    The Japan Society for Analytical Chemistry

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各種コード

  • NII論文ID(NAID)
    10018914385
  • NII書誌ID(NCID)
    AA10500785
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09106340
  • NDL 記事登録ID
    8698583
  • NDL 雑誌分類
    ZP4(科学技術--化学・化学工業--分析化学)
  • NDL 請求記号
    Z54-F482
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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