Development of bilayer and composite coatings for decreasing weight loss of tangerine
2010
Suttiluck Phungmaneeskul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Bilayer and composite coating were studied and developed in this research in order to decrease water vapor permeability (WVP) of coatings, which was determined by percentages of weight loss of orange. The bilayer components consisted of 1st layer: Hydroxypropyl methyl cellulose (HPMC) 5.28 percent, distilled water 69.8 percent, tween 20 1.64 percent and ethanol 23.28 percent and 2nd layer: shellac 2 percent, carnauba 10 percent, distilled water 83.4 percent, oleic acid 1.8 percent and morpholine 2.4 percent. The composite coating components consisted of beeswax 0.36 percent, shellac 5.06 percent, distilled water 89.3 percent, locust bean gum 0.69 percent, glycerol 0.81 percent, tween 20 0.008 percent, ethanol 2.72 percent and ammonia 1 percent. The result showed that composite coating was more effective than that of control and bilayer coating. The second experiment was designed to develop composite coating with two modifications: (1) increasing beeswax content to 0.5-1 percent and (2) increasing shellac content to 5-6 percent. The pH of the modified coatings ranged from 8.58-8.82, binding ability ranged from 6.39-8.43 g/square m, total soluble solid (TSS) ranged from 7.97-9.47 deg Brix, viscosity ranged from 36.75-40.10 cP and WVP ranged from 0.001970-0.002976 g.mm/square m.day.mmHg. The weight loss of coated oranges and control which stored at 75+-2 percent relative humidity, 28+-2 deg C for 15 days was about 12 percent and 16 percentmoreover, both modified coatings also decreased percentage of weight loss significantly (p LT 0.05) as compared to control
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Эту запись предоставил Kasetsart University