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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #172100


item McHugh, Tara
item Olsen, Carl

Submitted to: United States-Japan Cooperative Program in Natural Resources
Publication Type: Proceedings
Publication Acceptance Date: 11/30/2004
Publication Date: 12/11/2004
Citation: Mc Hugh, T.H., Olsen, C.W. 2004. Tensile properties of fruit and vegetable edible films. United States-Japan Cooperative Program in Natural Resources,Food & Ag Panel Meeting, Section Food & Non-Food Processing, p. 104-108.

Interpretive Summary: The strength and stretchiness of films made from fruits and vegetables were tested in this study. Films were made from peach, apple, carrot and broccoli purees. Nothing else was added to these films. The film strength and stretchiness varied based on the film type and the test conditions. Vegetable films were stronger than fruit films. Fruit films stretched more before breaking than vegetable films. Under higher relative humidity conditions film were weaker and stretched more.

Technical Abstract: The tensile properties (tensile strength, elastic modulus and elongation) of fruit (peach and apple) and vegetable (carrot and broccoli) films were tested at four relative humidities (0, 33, 53, and 75%). There were significant differences in strength, elastic modulus and elongation between films. The strength and elastic modulus of vegetable films were significantly higher than fruit films. The order in decreasing strength and elastic modulus was broccoli, carrot, peach and apple. Fruit films had a significantly greater elongation than vegetable films. Peach films had the highest elongation, followed by apple, carrot and broccoli. In general, greater relative humidities had a plasticizing effect on fruit and vegetable films, decreasing their strength and elastic modulus while increasing elongation.