Abstract
This study investigated the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22–65% to 22–85%) and film thickness (15–90 μm) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking ( E) and structure of an emulsified edible film composed of corn starch, methylcellulose (MC) and soybean oil. The effectiveness of edible coating in controlling moisture transfer in moisture-sensitive products was evaluated by coating crackers, a low a w-type cereal food. Spread film gave better water vapor barrier and mechanical properties than sprayed film. High atomization pressure and thickness increased film WVP. Atomization pressure of 2 bar and film thickness of 30 μm were identified as optimum for the application of edible coating to bakery products. Coated and uncoated (reference) crackers were stored at 65%, 75% and 85% relative humidity. Moisture uptake and resistance to water vapor transmission ( r) were then calculated. Coated crackers had longer shelf-life and higher r than reference at all storage conditions.
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