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The combined effect of relative humidity (RH) and temperature on O 2 and CO 2 permeability and selectivity (CO 2 to O 2 permeability ratio) of a wheat gluten film was evaluated using response surface methodology. Studied ranges of RH and temperature were 0−100% and 3−45 °C, respectively. CO 2 and O 2 permeabilities ranged from 88 to 55 580 and from 77 to 1970 amol m - 1 s - 1 Pa - 1, respectively. RH had an exponential effect on the CO 2 and O 2 permeabilities and selectivities of wheat gluten film. The effect of temperature appeared to be less pronounced in comparison with that of RH. High selectivity values (28 at 24 °C and 100% RH) of wheat gluten films would be very advantageous for fresh fruit and vegetable preservation under modified atmospheres.
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Mújica-Paz et al. (1997) studied this question.
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