Edible Coatings and Films to Improve Food QualityElizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, John M. Krochta There has been intense research into edible coatings and films in recent years for many reasons, including consumer interests in health, food quality, convenience, and safety; the fact that edible coatings can conceivably reduce the complexity and improve recyclability of packaging; and food scientists and engineers have isolated new materials that present new opportunities in the formation and properties of edible coatings and films. The intent of this book is to introduce newcomers to the field; describe materials appropriate for use; summarize properties; review methods for application; describe approaches for mathematical modeling; and summarize present and potential uses. |
Contents
Film Additives | 5 |
Testing Methods | 15 |
Summary | 21 |
History of Edible Coatings | 28 |
Coatings Used Today | 37 |
Coatings for the Future | 50 |
References | 56 |
DEVELOPMENT OF EDIBLE COATINGS | 65 |
Summary | 119 |
PERMEABILITY PROPERTIES OF EDIBLE FILMS | 139 |
APPLICATION OF COATINGS | 189 |
Keys to Successful Commodity Coating | 198 |
EDIBLE COATINGS FROM LIPIDS AND RESINS | 279 |
EDIBLE COATINGS AND FILMS | 305 |
Potential Advantages of PolysaccharideBased Coatings | 329 |
MATHEMATICAL MODELING OF MOISTURE | 337 |
EDIBLE COATINGS AND FILMS | 89 |
Fruits and Vegetables | 95 |
Conclusions | 101 |
Edible Films for Flavor Encapsulation | 108 |
Numerical Solution of Diffusion Equation for an Edible Film | 344 |
Simplified Model of Moisture Diffusion | 352 |
Other editions - View all
Edible Coatings and Films to Improve Food Quality Elizabeth A. Baldwin,Jinhe Bai,Robert D. Hagenmaier No preview available - 2016 |
Common terms and phrases
acetylated monoglycerides agent alginate amino acid amylose apples application aqueous ASTM barrier properties beeswax calcium carnauba carnauba wax casein cellulose Cereal chitosan citrus collagen components concentration corn cross-linking developed diffusion disulfide drying edible coatings edible films effect emulsifiers emulsion encapsulation Equation esters ethylene fatty acids Fennema film formation film-forming films and coatings flavor Food Sci Food Technol fruits and vegetables fungicide gelatin Gennadios gliadin glutenin gradient heated hydrophilic hydrophobic increased Kester and Fennema Krochta lipid materials method milk O₂ oxidation oxygen Packaging paraffin pectin permeability permeance plasticizer polyethylene polymer polymerization polysaccharide Postharvest protein films protein isolate reduced relative humidity resin result shelf-life shellac sodium solubility solutions solvent sorbic acid soymilk spray stability starch storage sucrose surface temperature thickness tion transmission rate U.S. patent water loss water vapor water vapor permeability wax emulsion wheat gluten whey protein zein
Popular passages
Page 23 - Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the US Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.
References to this book
Handbook of Food Engineering Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov No preview available - 2006 |