Impact of Microwave Heat Treatment on the Dehydration Kinetics and Properties of Gelatin Membranes

摘要

Microwave heating was utilized as a dehydration method to produce gelatin membranes. The results demonstrated that the moisture content reduced drastically at higher microwave power, and the effective diffusivities were determined. The specific energy consumption was recorded at a higher range for 10 wt % but an opposite trend was observed for the moisture extraction rate. The spectra of all dehydrated gelatin membranes were quite similar to that of gelatin powder. Microwave dehydration increased the disordered structure of gelatin which enhanced the am-phiphilicity. The surface morphology revealed a rough membrane surface which could aid the adhesion and growth of human skin cells.