title: Permeability of edible coatings.
abstract: The permeabilities of water vapour, O2 and CO2 were determined for 18 coating formulations. Water vapour transmission rate ranged from 98.8 g/m(2).day (6% beeswax) to 758.0 g/m(2).day (1.5% carboxymethyl cellulose with glycerol). O2 permeability at 14 ± 1°C and 55 ± 5% RH ranged from 1.50 to 7.95 cm(3)cm cm(-2)s(-1)Pa(-1), with CO2 permeability 2 to 6 times as high. Permeability to noncondensable gases (O2 and CO2) was higher for hydrophobic (peanut oil followed by beeswax) coatings as compared to hydrophilic (whey protein concentrate and carboxymethyl cellulose).
authors.affiliation: Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, 125 004 India.
authors.forename: B
authors.initials: B
authors.lastname: Mishra
authors.forename: B S
authors.initials: BS
authors.lastname: Khatkar
authors.forename: M K
authors.initials: MK
authors.lastname: Garg
authors.forename: L A
authors.initials: LA
authors.lastname: Wilson
keywords: CO2; Edible coatings; O2; Permeability; Water vapour