Sökning: "Water vapor barrier"
Visar resultat 1 - 5 av 14 avhandlingar innehållade orden Water vapor barrier.
1. Skin hydration - How water and osmolytes influence biophysical properties of stratum corneum
Sammanfattning : The outermost layer of skin (i.e., the stratum corneum, SC) is the interface that separates the water-rich inside of the body from the relatively dry external environment. SC forms an effective permeability barrier, which has to be overcome in transdermal drug delivery. LÄS MER
2. Hemicellulose as barrier material
Sammanfattning : Polysaccharides constitute an important source of raw materials for the packaging industry today. Polysaccharides have good natural barrier properties which are necessary for packaging films. Cellulose is the forerunner among renewable polymers for such applications. Hemicelluloses represent a new interesting breed of barrier materials. LÄS MER
3. Modified Starches in aqueous and plastisol coating
Sammanfattning : The interest for coatings containing renewable materials has enlarged in the last decade. Materials from the nature are investigated like starch, cellulose derivatives, protein (gelatin), chitosane by many. In this study potato starch has been used. LÄS MER
4. Xyloglucan-based polymers and nanocomposites – modification, properties and barrier film applications
Sammanfattning : Biopolymers from renewable resources are of interest for packaging applications as an alternative to conventional petroleum-based polymers. One of the major application areas for biopolymers is food packaging, where a candidate polymer should meet critical requirements such as mechanical and oxygen barrier performance, also in humid conditions. LÄS MER
5. Edible and Biodegradable Whey Protein Films as Barriers in Foods and Food Packaging
Sammanfattning : This thesis focuses on the characterization of whey protein films. The films were cast from heated aqueous solutions and dried in a climate room at 23 °C and 50% relative humidity for 16 h. The microstructure of the films was found to be dependent on the protein concentration, the plasticizers, and the pH. LÄS MER