Journal of Food Science · 1997 · 75 citations · 15 references
Materials ScienceChemical EngineeringEdible FilmFood PackagingEngineeringMechanical PropertiesEdible PackagingRice Bran FilmsOxygen PermeabilityFood EngineeringFood ProcessingPuncture StrengthThin FilmsGrain QualityMicrostructureGrain StorageHealth Sciences
ABSTRACT Biodegradable films were prepared from rice bran, and their water vapor and oxygen permeabilities, mechanical properties and solubilities were studied. No differences in apparent water vapor permeability (WVP app ) were observed between rice bran films cast at pH 9.5 (RBfilm 9.5) and those cast at pH 3.0 (RBfilm 3.0). Rice bran films had higher WVP app and oxygen permeability when compared to a polyvinylidene chloride film. RBfilm 3.0 had lower oxygen permeability compared to RBfilm 9.5. Puncture strength, tensile strength, breaking factor, and protein solubility of RBfilm 9.5 were higher than those of RBfilm 3.0. A positive correlation (r = 0.91) was observed between puncture strength and tensile strength of films.
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The properties of rice bran as a foodstuff
R. M. Saunders · Cereal Foods World · 1990 · 274 citations