Ethylene permeability of wheat gluten film as a function of temperature and relative humidity
2005
Mujica Paz, H. | Guillard, Valérie | Reynes, M. | Gontard, Nathalie, N. | Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Corresponding author. [email protected]
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Mostrar más [+] Menos [-]Inglés. The ethylene permeability of a wheat gluten filmwas studied as a function of relative humidity (RH) (from 0 to 100%) and temperature (from 3 to 45◦C), using response–surface methodology. Ethylene permeability values ranged in a wide scale from 1 to 3098 amolm−1 s−1 Pa−1. The exponential effect of relative humidity on ethylene p ermeability was related to the boosting effect of increasing film water content on ethylene solubility and diffusivity in the hydrated film. The temperature dependency of the ethylene permeability data showed a strong disruption near the glass transition temperature value (25 ◦C at 75% RH). The glass transition phenomenon and its effect on chain mobility could explain the interesting synergic effect of both temperature and relative humidity on ethylene permeability of wheat gluten film.
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