Water sorption and water permeability properties of edible film made from potato peel waste

Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water activity as well as the moisture content. Based on R2 and RMSE values, the Peleg and GAB models were respectively determined as excellent models to predict the water sorption properties of the films, thus supporting the reliability of water sorption behaviour prediction. The water vapour transmission rate and water vapour permeability increased with an increase in relative humidity and temperature. The sorption and permeability properties of the film are worth investigation since the final application of the film as food packaging is ultimately dependent on these behaviours.

摘要 本研究以马铃薯皮废弃物制备的可食用薄膜为对象，考察其在不同相对湿度（23%、33%、43%、57%、75% RH）与温度（5℃、30℃、50℃）条件下的水分吸附与透湿性能。通过将水分吸附实验数据分别拟合至Peleg模型与古根海姆-安德森-德博尔模型（Guggenheim-Anderson-de Boer model，GAB模型），对该薄膜的水分吸附行为与吸着等温线进行分析。随着相对湿度升高，薄膜的水分含量、达到水分平衡所需的时间、吸水速率与吸附容量均随之升高。温度对水分含量、吸水速率、吸附容量及单层水分含量的影响较为复杂，且与水分活度及水分含量相关。基于决定系数（R²）与均方根误差（RMSE）的评估结果，Peleg模型与GAB模型分别被确定为预测该薄膜水分吸附性能的优异模型，验证了水分吸附行为预测的可靠性。水蒸气透过速率与水蒸气渗透系数随相对湿度与温度的升高而增大。鉴于该薄膜作为食品包装的最终应用归根结底依赖于上述性能，其吸着与透湿性能具有重要的研究价值。