Moisture Sorption Isotherm and Isosteric Heat of Sorption Characteristics of PVP-CMC Hydrogel Film: A Useful Food Packaging Material

  • Nabanita SahaEmail author
  • Madhusweta Das
  • Dipali S. Shinde
  • Antonin Minařík
  • Petr Saha
Reference work entry
Part of the Polymers and Polymeric Composites: A Reference Series book series (POPOC)


Hydrogels are polymeric materials possessing a three-dimensional network structure and can absorb a large quantity of liquid water. Recently, hydrogel-based polymeric materials are being focused and encouraged as they are breathable and maintain the shelf life of fresh fruit and vegetables. A hydrogel film was prepared using synthetic polymer, polyvinylpyrrolidone (PVP), and biopolymer, carboxymethyl cellulose (CMC) and agar, along with polyethylene glycol and glycerol as plasticizer to create a breathable and biodegradable film termed as “PVP-CMC” hydrogel film. In general, hydrogel film provides poor but composition- and structure-dependent moisture resistance in normal atmosphere. Further, interaction among the plasticized ingredients, which are dependent on its ultimate moisture content, controls the physical and mechanical properties of the film. Therefore, it is important to know moisture sorption characteristics of each hydrogel film. The “PVP-CMC” hydrogel film exhibited a tendency to adsorb/desorb moisture depending on environmental relative humidity and temperature during storage. Hence, the general features and the equilibrium relationship between moisture contents of “PVP-CMC” hydrogel film at different temperatures (25, 35, 45 and 55 °C) and relative humidities (≈ 10–90%) of the environment in which the film generally resides, i.e., moisture sorption isotherm (MSI), will be discussed in this chapter. The isosteric heat of sorption at different moisture contents of “PVP-CMC” hydrogel film will also be discussed.


PVP-CMC hydrogel film Moisture sorption isotherm Isosteric heat Water activity Moisture content etc 



The authors are thankful for the support of Operational Programme Research and Development for Innovation co-funded by the European Regional Development Fund (ERDF) and the national budget of the Czech Republic within the framework of the Centre of Polymer Systems Project (reg. number: CZ.1.05/2.1.00/03.0111). Authors are also pleased to acknowledge for the partial financial support provided by the Ministry of Education, Youth and Sports of the Czech Republic – Program NPU I (LO1504).


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Nabanita Saha
    • 1
    Email author
  • Madhusweta Das
    • 2
  • Dipali S. Shinde
    • 2
  • Antonin Minařík
    • 1
  • Petr Saha
    • 1
  1. 1.Centre of Polymer SystemsUniversity Institute, Tomas Bata University in ZlinZlínCzech Republic
  2. 2.Department of Agricultural and Food EngineeringIndian Institute of TechnologyKharagpurIndia

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