Effects of Different Moisture Contents on Physical Properties of PVA-Gelatin Films


Autoria(s): Bergo, Paulo Victor Albuquerque; Moraes, I. C. F.; Sobral, Paulo Jose do Amaral
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

06/11/2013

06/11/2013

2012

Resumo

In this work, it was investigated the effect of different moisture contents on PVA-gelatin films by means of dielectric properties, infrared spectroscopy, microwave response and gravimetric method. The films were elaborated from a blend of gelatin and PVA, with 0 and 25 % glycerol. The sorption isotherms were determined by gravimetric methods, at 25 A degrees C. A capacimeter was used for dielectric measurements, and a device called SOLFAN setup was used for microwave measurements. The sorption isotherms were markedly affected by the glycerol content and relative humidity, due to the hygroscopic nature of the films. The dielectric constant and the microwave response signal were also strongly affected by the moisture and glycerol content in the films. Finally, Infrared spectra showed some changes in the amide peak positions, attributed to the modifications in the interactions between the macromolecules. The behaviors obtained in this work were explained on the basis the way the water enters in the film matrix.

FAPESP [05/54688-7]

Identificador

FOOD BIOPHYSICS, NEW YORK, v. 7, n. 4, pp. 354-361, DEC, 2012

1557-1858

http://www.producao.usp.br/handle/BDPI/42695

10.1007/s11483-012-9273-0

http://dx.doi.org/10.1007/s11483-012-9273-0

Idioma(s)

eng

Publicador

SPRINGER

NEW YORK

Relação

FOOD BIOPHYSICS

Direitos

restrictedAccess

Copyright SPRINGER

Palavras-Chave #BIODEGRADABLE FILM #SORPTION ISOTHERM #DIELECTRIC #INFRARED #MOISTURE CONTENT #DIELECTRIC-PROPERTIES #MECHANICAL-PROPERTIES #WATER #HYDROLYSIS #BLENDS #PLASTICIZER #COLLAGEN #STATES #GLASSY #FOOD SCIENCE & TECHNOLOGY
Tipo

article

original article

publishedVersion