Studies on Mechanical Properties of Edible Films

Edible films are interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products individual protection of dried fruits meat and fish control of internal moisture transfer in pizzas pies etc.) which are based on properties of the films (e.g. organoleptic mechanical gas and solute barrier). Polysaccharide (cellulose starch dextrin vegetable and other gums etc) and protein (whey protein soya protein gelatin gluten casein etc) based films have suitable mechanical and organoleptic properties while wax (beeswax carnauba wax etc) and lipid or lipid derivative films have enhanced water vapor barrier properties. The film-forming technology solvent characteristics plasticizing agents temperature effects solvent evaporation rate coating operation and usage conditions of the film (relative humidity temperature) can also substantially modify the ultimate properties of the film.