Volume 7, Issue 27 (2010)
FSCT 2010, 7(27): 107-117 |
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Edible films: Qualitative parameters and production methods. FSCT 2010; 7 (27) :107-117
URL: http://fsct.modares.ac.ir/article-7-4557-en.html
URL: http://fsct.modares.ac.ir/article-7-4557-en.html
Abstract: (8564 Views)
Being biodegradable, edible and efficient have caused edible films to be widely investigated and used as a good replacement for synthetic materials in packaging of food products. Coating confectionaries, fresh fruits and vegetables, some meat products, some dairy products, chocolate, snacks, breakfast cereals, fish and poultries, frozen products, dried and freeze dried products are from those food materials that are regularly coated by edible films. The efficiency of edible films depends on their quality parameters, the latter are principally affected by the type of film-producing materials as well as its method of preparation. This article reviews quality parameters of edible films, their test methods and principal production techniques.
Received: 2013/01/26 | Accepted: 2013/01/26 | Published: 2013/01/26
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