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dc.contributor.authorCOIMBRA, Cynthia Gisele de Oliveira-
dc.contributor.authorVASCONCELOS, Vinicius Soares de-
dc.descriptionBacterial cellulose’s pores’ diameter are smaller than those of bacterial cells, what makes it a good material for food coverage; but, when dried, it isn’t adequately moldable and its insolubility compromises the sensory quality. The sweetener sorbitol is considered a plasticizer able to cause structural changes in polymers. This work aimed to study the association of sorbitol and heating time on functional properties of cellulose films. It was made a factorial design with center point wherein concentration of sorbitol and heating time in microwave oven were independent variables to films produced that were evaluated for thickness, water vapor permeability, wettability, water solubility and swelling rate. Results were assessed by analysis of variance. Variation of these effects were significant for all investigated parameters. Films produced under lower conditions best preserve food in dry environments, regardless of its water activity; whereas films produced at higher conditions have drastic reduction in swelling rate and, therefore, doesn’t compromise food’s morphology during storage.pt_BR
dc.subjectBacterial celluloseeabilitypt_BR
dc.subjectMicrowave ovenpt_BR
dc.subjectWater vapor permeabilitypt_BR
dc.subjectWater holding capacitypt_BR
dc.titleFilmes comestíveis de celulose bacteriana e sorbitolpt_BR
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