Gases and vapor permeability to carnauba and shellac coatings
1993
Preeda Chittarom | Jingtair Siriphanich (Kasetsart Univ. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture. Dept. of Horticulture)
Study on gases and vapor permeability to carnauba and shellac using tangerines as tested fruit showed that oxygen and carbon dioxide permeated to carnauba readily. The internal gas composition as well as ethanol content of tangerine juice were only slightly altered. However, the permeability of the gases were restricted by shellac resulting in accumulation of ethanol. On the opposite, water vapor permeated to shellac better than carnauba. Shellac reduced water loss only upto 30 percent at 20 percent shellac concentration, while carnauba reduced water loss by as much as 60 percent at 15 percent carnauba concentration. The properties of mixed coating were in between the properties of each material alone. However, shellac had stronger influence than carnauba on the vapor premeability of the mixture. Study for gases and vapor permeability by coating both materials on silk-screen revealed that permeability depended also on the adhesion of the waxes to the coating surface.
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