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- W2110925593 abstract "Transparent, flexible whey protein-based edible films plasticized with glycerol were produced by wet (solution-casting) and dry (twin-screw extrusion followed by compression-molding) processes. The relationship between the thermal transitions and the heat-sealability of the whey protein-based edible films was investigated. Differential Scanning Calorimetry showed the existence of endothermic peaks with an onset transition temperature of 156.3 ± 1.4°C for both the solution-cast and extruded films. Films were heat-sealed using an impulse heat-sealer at an effective jaw pressure of 293.31 kPa, a voltage of 15 V and a cooling time of 4 s. Various impulse times, ranging from 1.5 to 2.5 s, were used to heat-seal the films. A thermocouple was used to measure the heat-sealing temperatures at each impulse time. Heat-sealing temperatures ranged between 126.1 ± 9.0 and 204.0 ± 5.4°C for the shortest and longest impulse times, respectively. Seal strengths were determined using an Instron Universal Testing Machine. Film thickness appeared to have an effect on seal strength; higher strengths were achieved for thinner films, which, in this case, were the solution-cast films. Thicker (extruded) films required a longer minimum impulse time to achieve a heat-seal. The highest seal strength (433.07 ± 39.37 N/m) was obtained with solution cast films (thickness of 0.13 ± 0.01 mm) sealed with an impulse time of 2 s (164.6 ± 5.1°C). Impulse times above 2.5 s (204.0 ± 5.4°C) resulted in degradation of both solution-cast and extruded films. Copyright © 2009 John Wiley & Sons, Ltd." @default.
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- W2110925593 date "2009-08-01" @default.
- W2110925593 modified "2023-09-25" @default.
- W2110925593 title "Thermal transitions and heat-sealing of glycerol-plasticized whey protein films" @default.
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- W2110925593 doi "https://doi.org/10.1002/pts.847" @default.
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