Cellulose-based edible films were applied to fresh beans and strawberries. The moisture loss from these food was measured following the application of films of varying composition under different conditions. The effects of the method of application of film solution, the amounts of polyethylene glycol (PEG), stearic acid (SA), palmitic acid (PA) and lauric acid (LA) in the film, the molecular weights of methyl cellulose (MC) and PEG and, finally, the relative humidity( of the environment on moisture loss from fresh beans and strawberries coated with films were investigated. The brushing method for the application of film solution to the foods was found to be better than wrapping and dipping methods in terms of reducing the moisture loss. Recommended amounts of PEG-400 and fatty acids in film solution to reduce moisture loss from foods were found to be 11 ml and 40 g per 100 g MC-20000, respectively, A slight decrease in moisture loss was observed when PEG-400 and MC-20000 in the film solution were replaced by PEG-1000 and MC-41000, respectively. Finally, it was found that moisture loss from fresh beans and strawberries coated with films decreased as the relative humidity of the environment in which they were kept was increased.
Cellulose-based edible films were applied to fresh beans and strawberries. The moisture loss from these food was measured following the application of films of varying composition under different conditions. The effects of the method of application of film solution, the amounts of polyethylene glycol (PEG), stearic acid (SA), palmitic acid (PA) and lauric acid (LA) in the film, the molecular weights of methyl cellulose (MC) and PEG and, finally, the relative humidity of the environment on moisture loss from fresh beans and strawberries coated with films were investigated. The brushing method for the application of film solution to the foods was found to be better than wrapping and dipping methods in terms of reducing the moisture loss. Recommended amounts of PEG-400 and fatty acids in film solution to reduce moisture loss from foods were found to be 11 ml and 40 g per 100 g MC-20000, respectively. A slight decrease in moisture loss was observed when PEG-400 and MC-20000 in the film solution were replaced by PEG-1000 and MC-41000, respectively. Finally, it was found that moisture loss from fresh beans and strawberries coated with films decreased as the relative humidity of the environment in which they were kept was increased.
