第十章 可食膜 保藏学课件第二部分-保藏原理部分.pptVIP

Chapter 12Edible Films/Coatings Films vs. Coatings Film Films are normally regarded as stand-alone, being formed separated of any eventual intended use used as testing structures for determination of barrier, mechanical, solubility, and other properties of a film material Coating Coatings involve formation of films directly on the surface of the object they are intended to protect Outline 12.1 Development of edible coatings 12.2 Mechanisms of edible coatings to preserve foods 12.3 Materials for edible films/coatings 12.4 Applications 12.5 Evaluation of edible film 12.6 Legal aspects 12.1 Development use of edible films in food products seems new, but food products were first covered by edible films and coatings many years ago 12th and 13th centuries: Wax-citrus (China) delay dehydration of oranges and lemons although the Chinese did not realize that the full function of edible coatings was to slow down respiratory gas exchange they found that wax coated fruits could be stored longer than non-waxed fruits 15th century: Yuba—Asia a proteic edible film obtained from the skin of boiled soy milk used in Asia to improve the appearance and preservation of some foods 16th century: Fats– (England) Use Lard to prevent desiccation coating food with fat 19th century :Sucrose – nuts edible protective coating on nuts, almonds, and hazelnuts prevent oxidation and rancidness during storage 1950s: Edible coating on meat first reported Last 50 years formulation, application, and characterization of edible films and coatings Definition of Edible Films A thin layer of edible material formed on a food by casting, dipping, spraying, or brushing as a coating or preformed on or between food. They offer foods a selective barrier against the transmission of gases, water vapor, and solutes while also provide mechanical protection. Packaging/component Purposes Not meant to replace non-edible, synthetic packaging materials Act as an adjunct Improve overall food quality Ex