| Título: | Effects of mica, carnauba wax, glycerol, and sodium caseinate concentrations on water vapor barrier and mechanical properties of coated paper |
| Autores: | KHWALDIA, KHAOULA /et al/ |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 31377 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | 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 face 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. |
| Nota de contenido: | En: Food Engineering and Physical Properties 70 (3) 192-197 (2005) |
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