PERMEABILITY PROPERTIES OF FRUIT PUREE EDIBLE FILMS

The potential of fruit purees as edible mass transfer barriers was stu died. Water vapor and oxygen permeabilities (WVP and O2P) of peach pur ee films were evaluated at different relative humidities (RH) and temp eratures (T). Peach purse was not a good water barrier. Peach and apri cot films exhibited lower WVPs than pear and apple films. Calcium addi tion, RH increases and 7 decreases resulted in increased WVP values fo r peach puree edible films. WVPs of peach films were compared with oth er edible and synthetic films. Peach puree films were good oxygen barr iers. RH increases resulted in exponential increases in O2P. Most edib le and many synthetic polymers showed higher O(2)Ps at equivalent cond itions.