Effects of flaxseed gum addition and drying conditions on creep-recovery properties and water vapour transmission rate of starch-based films

Xin Yu Li, Yong Wang, Dong Li

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6 Citations (Scopus)


This study investigated the effect of different concentrations of flaxseed gum (0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%) and various drying conditions (40 °C, 60 °C, 80 °C) on creep-recovery property and water vapor transmission rate (WVTR) of a starch-based films composed of cornstarch, flaxseed gum and glycerol. In creep-recovery tests, the data were modeled by Berger model. Results showed that E2 and ?1 of different flaxseed gum concentrations all decreased with an increase of flaxseed gum concentration first and then increased in both creep and recovery tests. Increasing drying temperature decreased E2 and ?1 in both creep and recovery tests. The addition of flaxseed gum increased WVTR compared with the flaxseed gum free sample. Films under different drying conditions displayed similar WVTR.

Original languageEnglish
Article number10
JournalInternational Journal of Food Engineering
Issue number4
Publication statusPublished - 1 Jan 2009
Externally publishedYes


  • Creep-recovery properties
  • Drying conditions
  • Flaxseed gum
  • Starch-based films
  • Water vapour transmission rate

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