Relative Humidity and Temperature Effects on Tensile Strength of Edible Protein and Cellulose Ether Films

Authors

A. Gennadios, University of Nebraska-LincolnFollow
H. J. Park, Clemson University
Curtis L. Weller, University of Nebraska-LincolnFollow

Date of this Version

1993

Comments

Published in TRANSACTIONS OF THE ASAE 36:6 (1993), pp. 1867-1872. Copyright 1993 American Society of Agricultural Engineers. Used by permission.

Abstract

The effect of relative humidity and temperature on tensile strength of two types of protein-based [corn zein (CZ) and wheat gluten (WG)] and two types of cellulosic [methylcellulose (MC) and hydroxypropyl cellulose (HPC)] hydrophilic edible films was investigated.