Photothermal Techniques Applied to the Determination of the Water Vapor Diffusion Coefficient and Thermal Diffusivity of Edible Films

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Campo DC	Valor	Lengua/Idioma
dc.creator	Aguilar Méndez, Miguel Angel	-
dc.creator	San Martín Martínez, Eduardo	-
dc.creator	Morales, Juan Eduardo	-
dc.creator	Cruz Orea, Alfredo	-
dc.creator	Jaime Fonseca, Monica Rosalía	-
dc.date	2012-03-27T19:15:55Z	-
dc.date	2012-03-27T19:15:55Z	-
dc.date	2007	-
dc.date.accessioned	2013-01-16T12:26:58Z	-
dc.date.available	2013-01-16T12:26:58Z	-
dc.date.issued	2013-01-16	-
dc.identifier	http://hdl.handle.net/123456789/593	-
dc.identifier.uri	http://www.repositoriodigital.ipn.mx/handle/123456789/11084	-
dc.description	Water vapor diffusion coefficient (WVDC) and thermal diffusivity (α) were determined in gelatin-starch films through photothermal techniques. The effect of different variables in the elaboration of these films, such as starch and glycerol concentrations and pH, were evaluated through the response surface methodology. The results indicated that an increase in the glycerol concentration and pH favored the WVDC of the films. On the other hand, α was influenced principally by the starch content and pH of the film-forming solution. The minimum α value was 4.5 × 10–4 cm2/s, which is compared with α values reported for commercial synthetic polymers.	-
dc.description	Instituto Politécnico Nacional, CONACYT	-
dc.language	en	-
dc.publisher	The Japan Society for Analytical Chemistry	-
dc.title	Photothermal Techniques Applied to the Determination of the Water Vapor Diffusion Coefficient and Thermal Diffusivity of Edible Films	-
dc.type	Article	-
Aparece en las colecciones:	Doctorado

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