Abstract
The combined effect of relative humidity (RH) and temperature on O2 and CO2 permeability and selectivity (CO2 to O2 permeability ratio) of a wheat gluten film was evaluated using response surface methodology. Studied ranges of RH and temperature were 0−100% and 3−45 °C, respectively. CO2 and O2 permeabilities ranged from 88 to 55 580 and from 77 to 1970 amol m-1 s-1 Pa-1, respectively. RH had an exponential effect on the CO2 and O2 permeabilities and selectivities of wheat gluten film. The effect of temperature appeared to be less pronounced in comparison with that of RH. High selectivity values (28 at 24 °C and 100% RH) of wheat gluten films would be very advantageous for fresh fruit and vegetable preservation under modified atmospheres. Keywords: Wheat gluten films; edible films; gas permeability; selectivity
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