Effects of Mica, Carnauba Wax, Glycerol, and Sodium Caseinate Concentrations on Water Vapor Barrier and Mechanical Properties of Coated Paper

The combined effects of mica (0% to 1.2% [w/w]), carnauba wax (0% to 0.8% [w/w]), glycerol (0% to 6% [w/w]), and sodium caseinate (10% to 13% [w/w]) concentrations on water vapor barrier and mechanical properties of coated paper were studied. A Doehlert matrice was used to investigate the main effec...

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Bibliographic Details
Published in:Journal of food science 2005-04, Vol.70 (3), p.E192-E197
Main Authors: Khwaldia, Khaoula, Linder, Michel, Banon, Sylvie, Desobry, Stephanie
Format: Article
Language:English
Subjects:
carnauba wax
coating
Doehlert-matrix
Food engineering
Food science
Fruits
glycerol
Life Sciences
mechanical strength
mica
response surface methodology
sodium caseinate
tensile strength
Thin film coatings
water vapor
water vapor permeability
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Summary:The combined effects of mica (0% to 1.2% [w/w]), carnauba wax (0% to 0.8% [w/w]), glycerol (0% to 6% [w/w]), and sodium caseinate (10% to 13% [w/w]) concentrations on water vapor barrier and mechanical properties of coated paper were studied. A Doehlert matrice was used to investigate the main effects of these factors and their different interactions. The results were analyzed using the response surface methodology. Carnauba wax and glycerol concentrations were the most important parameters affecting water vapor permeability (WVP). Glycerol enhanced WVP as its concentration increased. Carnauba wax and mica factors decreased WVP of coated paper. Conversely, increasing the amount of glycerol led to a decrease in tensile strength (TS) and to an increase in elongation (%E) of the resulting coated papers.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2005.tb07135.x