Microwave drying effects on properties of whey protein isolate edible films

Whey protein isolate (WPI) edible films were dried using microwave drying o r at room conditions. The drying time of the films required 5 min in microw ave oven and 18 h at room conditions. Water vapor permeability (WVP), mecha nical properties, gloss and haze of WPI based edible films were determined. Water vapor transmission rate (WVTR) increased with increasing temperature , but the results showed that WVP did not show a similar trend. Microwave d rying and drying at room conditions gave similar results for the WVP. Appli cation of microwave increased the elongation and tensile strength values. ( C) 2000 Elsevier Science Ltd. All rights reserved.