Abstract
ABSTRACT: A new approach based on the use of the oscillatory sorption tests is proposed for determining the water‐transport properties of chitosan‐based edible films. Stepwise sorption tests, oscillatory sorption tests, and water‐permeation tests were conducted at 25 °C on chitosan edible films to elucidate the advantage of using the proposed approach. A mathematical model, which accounts for the superposition of polymer relaxation and stochastic diffusion, was used to fit and to predict the experimental data. Results suggest that wherever water‐sorption kinetic is controlled by polymer relaxation, oscillatory sorption tests should be used instead of stepwise sorption tests to determine the relationship between water‐diffusion coefficient and the local water concentration.
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