DRYING RATE EFFECT ON THE PROPERTIES OF

WHEY PROTEIN FILMS

C.R. ALCANTARA'.3, T.R. RUMSEY' and J.M. KROCHTA'.2*4

'Dept. of Biological and Agricultural Engineering

2Dept. of Food Science and Technology
University of California, Davis
Davis, CA 95616
Accepted for Publication May 13, 1998

ABSTRACT

The effects of drying temperature, drying relative humidity and film

thickness on the drying characteristics, water vapor permeability, and tensile
properties of glycerol (G1y)-plasticized whey protein isolate (WPI)films were
investigated. 50%WPI:SO%Gly and 60%WPI:4O%Gly (dry basis) jilms were
studied. Constant rate periods were compared among films. A higher tempera-
ture (932) and lower relative humidity (30%RH) increased the slope of the
weight versus time plot during the constant rate period, indicating shorter drying
times to reach the falling rate period. Water vapor permeabilities were
significantly lower for f i l m dried at 95C and 30%RHthan for films dried ai
21 C and 50%RH. Film dried at 95C and 30%RH were generally thinner,
stiffer, stronger, and less extendable than films dried at 21C and 50%RH.

INTRODUCTION

The drying behavior of thin films has been most extensively studied in the
synthetic polymer industry, particularly in paints and latexes (Pramojaney 1980).
However, drying behaviors of various edible films have yet to be explored.
Drying behavior is important to future application work where the films act as
edible coatings on foods. There is limited reference literature available regarding
measuring and/or modeling 'drying rates of edible films. Only fundamental
information regarding basic drying of foods and food dehydration (Baker 1993;
Bimbenet 1985; Chirife 1983; Karel 1983; Ozilgen 1994; Potter 1986; Rotstein
1990) is available for evaluating the drying of thin edible films.

' Present Address: Nutrilite Division-Amway C o p . , 19600 6th St., Lakeview, CA 92567-8403
To whom correspondence should be addressed.

Journal of Food Process Engineering 21 (1998) 387-405. All Rights Reserved.

"Copyright 1998 by Food & Nutrition Press, Inc., Trumbull, Connecticut 387
388 C. ALCANTARA, T. RUMSEY and J. KROCHTA

Earlier work was aimed at understanding the effect of drying conditions on

the crystallinity, permeability, and mechanical properties of methylcellulose
films (Donhowe and Fennema 1993). Significant differences in water vapor and
oxygen permeability values and in mechanical properties were attributed to
degree of crystallinity within the methylcellulose film matrix.
A similar study was conducted on the effect of drying rate and surfactants
on the barrier and mechanical properties of methylcellulose-lipid edible films
(Debeaufort and Voilley 1995). Digitalized Imaging Analysis microscopy
recorded apparent changes in internal structure of films dried at different
temperatures and relative humidities, which explained significant differences in
water vapor permeabilities and mechanical properties. It was concluded that
slower drying rates, produced by lower temperatures and higher relative
humidities, provided the best barrier and desired mechanical characteristics.
Aside from analyzing the effects of drying, other investigators focused on
recording or modeling the drying curves of foods and food systems (Bouraoui
1994; Bowser 1995; Hadley 1985; Ozilgen 1994; Przesmycki 1985; Wu 1994).
The food dehydration process involves input of heat and output of moisture and
is dependent on several factors: (1) exposed surface area; (2) drying tempera-
ture; (3) drying relative humidity; (4) drying air velocity/circulation; (5) drying
time (Potter 1986). The process of heat and mass transfer continues at a constant
rate initially and slows down after a critical moisture content (M,) is reached.
Essentially, water continues to evaporate from the moist food during the initial
drying rate period or constant rate period (CRP), as if water were evaporating
from a uniform surface of only water. After moisture is depleted to a certain
critical level within the food, the mechanism of mass transfer changes from
evaporation from the surface of the food to diffusion of water within the food
(McCabe 1993; Perry 1985). During this falling rate period (FRP), the food
moisture content approaches the water activity and equilibrium moisture content
(Me) corresponding to the drying relative humidity condition.
The main objective of this investigation was to determine whether the
drying rate would have any effect on the water vapor permeability and tensile
properties of whey protein isolate (WP1)-based free-standing films. Common
practice has been to dry the films at ambient conditions, normally at approxi-
mately 2 1C and 50 %RH. The environmental chamber used in this study had the
ability to simulate the faster drying rate at a limit high dry bulb temperature of
95C and at limit low relative humidity achievable at that temperature of
30%RH. The experimental equipment was designed to obtain drying rate data
for use in assessing effects of film drying rate on film water vapor permeability
and tensile properties.
 WHEY PROTEIN FILMS 389

MATERIALS AND METHODS

Preparation of Whey Protein Isolate-Based Solutions

BiPRO whey protein isolate (WPI) was provided by Davisco Foods
International (Le Sueur, MN), and glycerol (Gly) (Fisher Scientific, Fair Lawn,
NJ) was used as a plasticizer (McHugh ef al. 1994). An 11.5% (w/w) aqueous
solution of WPI was prepared and a vacuum was applied to remove dissolved
air. The WPI solution was denatured for 30 min at a constant temperature of
90C in a water bath (Lauda MS circulator with Lauda MA5 bath, Brinkman
Instruments, Westbury, NY). The WPI solution was cooled to room temperature
(approx. 23C). Gly was added to the WPI solution such that the final total dry
weight solids content was 50%WPI:50%Gly. The same procedure was
performed for a 60%WPI:40%Gly solution. An additional final removal of
dissolved air was necessary for each formulation to minimize interference in
subsequent property measurements. It was important to produce fresh film-form-
ing solutions the same day for each drying treatment to minimize possible effect
of solution thickening.

Drying Rate Experimental Apparatus

Continuous drying rate measurements were recorded with an experimental
apparatus similar to Bouraoui (1994) (Fig. 1). A top loading electronic balance
(DI-2200, Denver Instrument Company, Arvada, CO) was positioned under a
temperature- and relative humidity-controlled environmental chamber (Tenney-10
Model TTUFR-40240, Tenney Engineering, Inc., Union, NJ). The chamber was
equipped with a one-setting fan that circulated interior air at approximately 20
d m i n . The maximum balance weight (plus tare) was 2500g and the sensitivity
was documented as +O.Olg. Changes in the controlled dry and wet bulb
temperatures of 1-2C were considered negligible. The weighing pan extended
through the chamber bottom from the balance base with a custom-made
aluminum rod (Fig. 1). A coiled communication cord connected the balance
remote display to the balance base. The balance was interfaced to a Zenith Data
Systems PC (Zenith Data Systems Corporation, St. Joseph, MI) with RS-232
serial line standard in port 1. Communications software DOS Kermit-MS v2.27
(Kermit Distribution, Columbia University Academic Information Systems, NY)
controlled balance commands through “hand-shake” keystrokes and captured
formatted data at programmed time intervals from the balance as a text file onto
a floppy disk. The balance was programmed to format drying rate data as
weight, unit, status, date and military time. Raw data were transferred to a
spreadsheet.
390 C. ALCANTARA, T. RUMSEY and J. KROCHTA

FIG. 1. EXPERIMENTAL APPARATUS FOR DRYING EXPERIMENTS

Drying Rate Experiments

The drying rate experimental factors are shown on Tables 1 and 2. The
environmental chamber and a leveled casting plate atop the weighing pan were
equilibrated to desired drying temperature and relative humidity for 3 h, during
which film solutions were being made. Prior to casting, the weighing pan and
casting plate were tared to 0.OOg. The chamber door was carefully opened, and
films were quickly cast by pipetting a known weight of film solution, tempered
to room temperature, onto a custom-made, smooth, rimmed, 14.7 cm id,
ultra-high molecular-weight high density polyethylene (UHMW HDPE) plate.
Film solution volumes used were such that either 3.0g or 4.0g total dry weight
solids (DWS) were applied to the casting plate to minimize thickness variations
between 50%WPI:50%Gly and 60%WPI:40%Glyfilms (McHugh et al. 1994).
Casting 3.0g or 4.0g DWS resulted in easier handling of dried films. After the
film solution was quickly spread evenly with a bent glass rod, initial weight data
 TABLE 1.
DRYING RATES* AND EQUILIBRIUM MOISTURE CONTENTS* OF 50:50AND 60:40 WP1:GLY THICKER (4.0G DWS") FILMS

WP1:Gly Film Drying Temperature Drying Relative C W b Drying Rate Equilibrium Moisture
Humidity Content Me

"C %RH gH20/gDwsa

50:50 20-23' 30-50' 0.39$0.07 ' 0.13$ 0.04'

50:50 21 50 0.602 0.01ii 0.242 0.04ii
50:50 95 30 4.322 0.13iii 0.222 0.02"
60:40 20-23' 30-50' 0.442 0.03 0.122 0.02'
60:40 21 50 0.602 0.03ii 0.222 0.02ii F
60:40 95 30 4.86+ 0.44iii 0.30+ 0.08" x
* Average value 5 standard deviation of three replicates.
'@yyeight $lids of WP1:Gly in the film solution pipetted per casting plate.
-Constant Rate Renod
Uncontrolled room temperature and relative humidity conditions with no air flow measured with a thermohygrometer
(Fisher Scientific,Fairlawn, NJ).
i-iii Significantly different (a= 0.05) from ANOVA, D u n c d u k e y , and Two-sided Alternatives testing.
 W
8

TABLE 2.
DRYING RATES* AND EQUILIBRIUM MOISTURE CONTENTS OF 5050 AND 60:40 WP1:GLY THINNER (3.0g DWS") FILMS

_____

WP1:Gly Film Drying Temperature Drying Relative CRPbDrying Rate Equilibrium Moisture
Humidity Content

"C YORH gH20/gDWSa-h gH20/gDwsa

5050 21 50 0.51 20.02" 0.28 2 0.11

5050 95 30 4.54 2 0.28 m 0.24 2 0.04
60:40 21 50 0.42 2 0.04 0.35 2 0.09
60:40 95 30 5.40 + 0.26 iv 0.21 + 0.03

Average value 2 standard deviation of three replicates.

Qry weight +lids of WP1:Gly in the film solution pipetted per casting plate.
Constant Rate period
-
Significantly different (a= 0.05) from ANOVA, DuncadTdcey, and Two-sided Alternatives testing.
 WHEY PROTEIN FILMS 393

were manually sent to the PC and the chamber door was closed. Data were
subsequently captured onto the PC screen and the floppy disk at the desired time
intervals, and the drying rate experiment was manually stopped when weight
data did not change more than +O.Olg/gDWS between weighings. The dried
film was carefully peeled intact from the casting surface and was stored between
round filter papers in a LDPE bag at dry, ambient conditions until further
analyzed.

Drying Rate Raw Data Processing

Raw drying rate data were imported into a Microsoft Excel spreadsheet
(Microsoft Corporation, Redmond, WA) and smoothed in Cricket Graph 111
(Computer Associates International, Islandia, NY). The CRP drying rates were
obtained by taking the best slope of the weight versus time data to the time when
the moisture loss rate dramatically slowed. The equilibrium moisture content
(Me)was obtained from the average of data points towards the end of the drying
period when the moisture content did not change more than & 0.01 g/gDWS
between weighings.

Tensile Property Investigations

Tensile measurements followed a procedure outlined in ASTM method
D882 (ASTM 1991). Films were preconditioned to approximately 23C and
65 %RH in a control temperature and relative humidity room for 3 days prior to
each test. Films were then cut into 15 cm by 2.5 cm strips with a die. Ends of
the strips were mounted and clamped with steel grip jaws separated 10 cm apart
on a precalibrated Instron Universal Testing Instrument (Model 1122, Instron
Corporation, Sunnyvale, CA). Gauge length was set to 10 cm and crosshead
speed was set to 50 mm/min. The Instron was interfaced with a PC and data
were collected onto the hard disk (Labvantage v5.0, 1990, Instron Corporation,
Sunnyvale, CA). Young’s modulus, tensile strength at failure, and ultimate
elongation at failure were calculated from averaged values of fifteen to
twenty-five replicates for each dried film type. Nicks and flaws along the edges
of the films after cutting strips out from the die necessitated the high replicate
number. The failure point in the majority of the strips was located away from
the clamps. A few data were excluded based on failure points that were
influenced by the nicks and flaws around the clamping regions.

Hypothetical Coating Strength

Successful film coatings depend on the ability to withstand certain
mechanical forces after application onto a food. An ideal coating would be fairly
strong yet exhibit good flexibility when placed under some tensile stress and
394 C. ALCANTARA, T. RUMSEY and J . KROCHTA

strain. Therefore, a good indicator for a film’s hypothetical performance as a

coating would best be represented as a ratio of the film’s tensile strength over
the Young’s modulus (Joshi et al. 1989). The larger value ratios would suggest
the most desired coating for mechanical protection (Rowe 1983). Tensile
strengths and Young’s moduli of WPI:Gly free films were obtained from tensile
measurements, as described previously.

Water Vapor Permeability Measurements

A gravimetric WVP Correction Method developed by McHugh et al. (1993)
was utilized, selecting saturated salt solutions instead of distilled water and
desiccant, and performed on dried films (4.0g DWS) that were equilibrated to
room temperature and relative humidity conditions for a week prior to testing.
Plastic chambers (Fisher Scientific, Inc., Catalog #08-647-28, Fairlawn, NJ)
with motors (Bodine Motor, Model # 574) equipped with variable fan speed
controllers (Motor Master, Series 20000, Minarik Electric Co., Fresno, CA) and
fans (Refrigeration Supply House, Model #607601-01, Sacramento, CA) were
stored in a 24 f 1C controlled temperature room. Each chamber was equilibrated
to desired %RH conditions with saturated salt solution prior to each WVP
experiment. Three relative humidity gradients were chosen to simulate increasing
driving forces for water vapor transport. Testing cups with mounted film
samples were exposed to the following relative humidity gradients (%RHoutside
cup over film/%RH inside cup over saturated salt solution): (1) 44%RH/23%
RH, (2) 53%RH/23%RH,and (3) 58%RH/23%RH.The ACS grade salts used
for saturated salt solutions to maintain the relative humidity conditions were
potassium acetate (22.60 %RH),potassium carbonate (43.80 %RH), magnesium
nitrate (52.86%RH), and sodium bromide (57.70%RH) (Fisher Scientific,
Fairlawn, NJ) (ASTM 1991). Fan air velocities were set to 152 d m i n to ensure
uniform air flow within each sealed chamber.
Cylindrical polymethylmethacrylate (Plexiglas) permeability test cups, with
an outer diameter of 8.2 cm and outer height of 1.25 cm, had an inner mouth
area of 19.6 cm2 and a well depth of 1.1 cm. Each film sample was pre-cut with
a sharp circular die 10% larger than the inner mouth area. After addition of
saturated salt solution to a cup, a film was sealed with silicon sealant (High
Vacuum Grease, Dow Coming, Midland, MI) to the test cup with a Plexiglas
ring, which had a outer diameter of 8.2 cm and height of 0.6 cm. Four
symmetrically-positioned screws securely sealed the Plexiglas ring on top of the
film sample in place.
The saturated salt solutions selected simulated hypothetical food coating
situations with low moisture conditions underneath the film and exposure to
higher moisture conditions outside the film in the constant RH chamber. Six
grams of saturated salt solution (potassium acetate) were placed in each test cup.
 WHEY PROTEIN FILMS 395

The relative humidity underneath the film was calculated according the method
outlined by McHugh el al. (1993). Moisture loss from the cups through the
films was determined by periodically opening the constant RH chamber and
weighing the cups. Steady-state moisture loss from the cups, which allowed the
determination of WVP, was achieved in each case within 6 h. Triplicates were
performed for each dried film type and for each relative humidity gradient
condition. Ten data points were recorded within a 24 h period for each
triplicate.

Thickness Measurements
Thicknesses of individual films were measured to f 10 pm with a caliper
micrometer (Mitutuyo Mfg. Co. Ltd. #7326, Tokyo, Japan) at 5 random
positions following WVP measurements, and were averaged for WVP
calculations. Thicknesses for tensile testing were measured from 5 random
positions on each film strip after preconditioning and prior to testing. Five
thickness measurements were averaged per strip prior to tensile testing.

Statistical Analysis
Differences in water vapor permeability and mechanical properties among
dried film samples were analyzed statistically by multi-factor Analysis of
Variance and Duncan/Tukey tests (a! = 0.05) on SAS (SAS Institute, Cary, NC
1995). Subsequent analysis against the films dried at uncontrolled room
temperature and relative humidity was performed with a two-sided alternatives
test (Walpole et al. 1993).

RESULTS AND DISCUSSION

Drying Characteristics
Drying rate results are shown in Table 1 (for the thicker films with 4.0
gDWS) and in Table 2 (for the thinner films with 3.0 gDWS). At 21C and
50%RH, films dried within 20 h; and at 95C and 30%RH, films dried within
2 h. For the films dried at 95C and 30%RH, bubbles were apparent to the eye
when the film was peeled off the casting surface. Possibly, air or water vapor
bubbles formed beneath the film surfaces were unable to escape through the film
at the higher drying temperature and lower relative humidity. Also at this more
extreme drying condition, rippling was noticed on the surface of the dried film.
In addition, films dried at 95C and 30%RHappeared slightly yellowish and had
a slight burnt protein aroma. In comparison, the films dried at uncontrolled
room conditions and at 21C and 50%RH appeared transparent, colorless, and
odorless.
396 C. ALCANTARA, T. RUMSEY and J. KROCHTA

There was no effect of glycerol amount (% dry basis relative to WPI) on

CRP drying rate for the thicker films (4.0g DWS), but there was an effect of
glycerol amount on CRP drying rate for the thinner films (3.0g DWS). For both
thinner and thicker films, ANOVA and DuncanlTukey tests confirmed that the
drying treatments were significantly different (a = 0.05). The two-sided
alternatives test (a = 0.05) confirmed that the thicker films dried at 95C and
30 %RH were significantly different from the uncontrolled room conditions
films. Most importantly, the CRP drying rates were significantly different
between films dried at 21C and 50%RH and films dried at 95C and 30%RH.
The CRP drying rates achieved at 95C and 30 % RH were an order of magnitude
greater than the drying rates achieved at 21C and 50%RH. However, the
relatively high Me values for films dried in the environmental chamber indicate
that film equilibrium was not achieved with the drying environment.

Mechanical Properties
Tensile test results are shown in Table 3. Drying at 9% and 30%RH
generally gave smaller dry film thicknesses and increased the Young’s modulus
(measure of film stiffness), both for 5050 and 60:40 WP1:Gly films. Drying at
95C and 30%RH appeared to increase film TS, but the effect was significant
only with 3.0g DWS 60:40 WP1:Gly films. Finally, drying at 95C and 30%RH
appeared to decrease film ability to elongate before failure, but the effect was
significant only with 4.0g DWS 60:40 WP1:Gly films.
The higher amount of Gly in the 5030 WP1:Gly films produced a
significantly lower Young’s modulus and lower tensile strength than that
obtained for 60:40 WP1:Gly films, which indicated that the 5050 WP1:Gly films
were more flexible and less strong, respectively. Generally, higher Gly content
increased ultimate elongation, but the effect was significant only for thicker
films (4.0g DWS) dried at 95C and 30%RH.

Predicted Coating Performance

Generally, results (Fig. 2) showed coating performances for films dried
more rapidly (at 95C and 30%RH) comparable to those dried more slowly (at
21C and 50%RH). This has important implications for commercial food
applications where rapid drying would be desirable. Only the 4.0g DWS 60:40
WP1:Gly films had clearly poorer hypothetical coating strength when dried at
95C and 30 %RH. Calculated hypothetical coating strengths also suggested that
5050 WP1:Gly coatings would perform better than 60:40 WP1:Gly coatings.
This was probably because the higher glycerol level in 5050 WP1:Gly coatings
provided more flexibility. Therefore, the higher hypothetical coating strengths
for 5050 WP1:Gly films compared to 60:40 WPI:Gly films in general indicated
better-performing coatings in terms of resisting coating failure. The results also
 TABLE 3.
FILM THICKNESS* AND MECHANICAL PROPERTIES* OF 5050 AND 60:40 WP1:GLY FILMS DRIED AT 21C, 50% RH AND 95C, 30%RH

WP1:Gly DWS" Drying Drying Relative Film Young's Tensile Ultimate

Film Temperature Humidity Thicknessb Modulus Ec Strength TS' Elongationc

g "C %RH mm mPa mPa %

5050 3.0 21 50 0.15+0.02' 23.e5.3 ' 0.8+0.4 ' 42.e17.7'

5050 4.0 21 50 0.2220.01u 23.e2.5 ' 1.250.5' 87.2228.9u

5050 3 .O 95 30 0.1420.02' 42.8+8.8" 1.4+0.8' 32.1212.8 '

50f50 4.0 95 30 0.18+0.03 39.125.2" 1.8+0.8' 53.4218.7 ii

60:40 3.0 21 50 0.16+0.02' 43.424.1 ii 1.250.4' 37.5218.7'

60:40 4.0 21 50 0.25+0.02u 63.0216.7" 2.620.8 '' 99.7223.9u

60:40 3.0 95 30 0.1220.02' 136.3215.3" 2.921.5 u 26.6513.4 '

60:40 4.0 95 30 0.17+0.02 ' 120.9+17.0" 2.521.3 n 30.8+8.8'

Average values 2 standard deviation of three replicates.

'Ery weight &lids of WP1:Gly in the film solution pipetted per casting plate.
Measured at the end of drying prior to mechanical testing.
Measured in controlled room at 23 C and 65%RH.
i-iii Significantly different (a= 0.05) from ANOVA, Duncan/Tukey, and Two-sided Alternatives testing. W
4
W
398 C. ALCANTARA, T. RUMSEY and J. KROCHTA

FIG. 2. HYPOTHETICAL COATING STRENGTH RATIO (TENSILE STRENGTH OVER

YOUNG’S MODULUS) OF FILMS TO PREDICT COATING PERFORMANCE

showed that thinner films would hypothetically be weaker coatings. Films with
higher Gly content exhibited decreases in both Young’s Modulus and tensile
strength. But since higher Gly content increased the calculated hypothetical
coating strength, the effect of Gly was greater on Young’s Modulus.

Water Vapor Permeabilities

Water vapor permeabilities (WVP) for each film composition and drying
condition at several RH gradients are shown in Table 4. When the RH above the
film was increased in the WVP determination chamber, the RH calculated for
underneath the film sample also increased and the WVP increased. This
reflected greater net hydration of the film sample. Films produced from drying
at the uncontrolled room conditions and at 21C and 50%RH were generally
poorer moisture barriers than the films with the same composition dried more
rapidly at 95C and 30%RH. The films dried at 95C and 30%RH were thinner
than films dried at uncontrolled conditions and at 21C and 50%RH and had
lower WVP. The film thickness decreased and also the film morphology may
have changed with increasing drying temperature and lower relative humidity.
With changing film morphology from rapid drying, the film WVP decreased.
 WHEY PROTEIN FILMS 399

The films with the higher glycerol plasticizer content exhibited higher WVP than
films with the lower glycerol content. The effect of more rapid drying was
comparable to the effect of lower glycerol content on WVP.

TABLE 4.
WATER VAPOR PERMEABILITY* OF S0:SO AND 60:40 WP1:GLY FILMS (4.0g DWS)
DRIED AT 21C, 50% RH AND 95C. 30% RH

WP1:Gly Drying Drying Film Relative WVP

Film Temperature Relative Thickness Humidity
Humidity Gradient"
~~

"C %RH mm YiR? g-mm/(m2-h-kPa)

~

5050 20-23* 30-56 0.18 & 0.01 44/26 2.91 5 0.23 iii
21 50 0.17+0.04 44/26 3.4020.39'
9s 30 0.13 F 0.01 44/26 2.24 5 0.22 iv

20-23* 30-50* 0.18 2 0.01 53131 7.11 2 0.08 '

21 50 0.1620.02 53/32 7.6421.13'
95 30 0.13 2 0.01 53/32 5.67 2 0.39"
20-23* 30-50' 0.18tO.01 58/31 6.2320.35'
21 50 0.17 2 0.02 58/34 7.92 t 1.40
95 30 0.15+0.03 58/32 5.162 1.28"

60:40 20-23' 30-50* 0.26 0.01 44/24 1.292 0.02'

21 50 0.16t0.03 44/25 2.11+0.13"
95 30 O.lltO.01 44/25 1.60+0.11v
20-23) 30-50' 0.27 2 0.01 53/26 2.88 2 0.44 '
21 50 0.16 2 0.04 53/30 4.73 0.14"
95 30 0.12 2 0.01 53/28 2.66 5 0.70"
20-23* 30-50* 0.25 2 0.01 58/27 3.48 2 0.61 ii
21 50 0.18+0.03 58/29 4.43 +0.19"
95 30 0.14+0.01 58/31 4.11t0.28'

..Average values 2 standard deviation of three replicates.

Water vapor permeability driving force of %RH outside cup relative to %RH under film.
*Uncontrolled room temperature and relative humidity conditions with no air flow measured with
themohygrometer (Fisher Scientific, Fairlay, NJ).
i' Significantly different (a= 0.05) from ANOVA, Duncanmukey, and Two-sided
Alternatives testing.
400 C. ALCANTARA, T. RUMSEY and J. KROCHTA

CONCLUSIONS

The drying rates of WP1:Gly films were varied to establish an initial

understanding of how the drying rate affects the WVP and tensile properties of
this potential edible food coating. Higher drying rates were shown to affect the
film thicknesses, tensile properties and the WVP significantly. More rapid
drying resulted in stiffer, less flexible films (higher Young’s Modulus), but had
smaller apparent effect on film tensile strength and elongation. Increased Gly
content decreased Young’s Modulus and tensile strength, and increased
elongation, independent of film drying rate. Drying rate did not appear to affect
hypothetical coating strengths for films with the higher glycerol content.
However, for films with the lower glycerol content, calculated hypothetical
coating strengths reflect possible differences between films dried at the slower
and faster drying rates. WVP results showed that WPI:Gly films provided better
moisture barrier protection when dried at the faster drying rate. The significance
was attributed to the change in film morphology with subsequent thinner film
thicknesses achieved at the faster drying rate. Overall, films which were dried
more rapidly had water vapor barrier and hypothetical coating strengths equal
to or better than films dried more slowly. This has important consequences for
utilization of the films as food coatings, where rapid drying will be a production
advantage.

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