Abstract Permeation of water vapor through hydrophilic films is a rather complicated phenomenon. Water vapor permeability (WVP) of pectin films containing silicon dioxide nanoparticles was investigated under different temperature and relative humidity (RH) conditions, using orange and mango peel as pectin sources. No significant effect of the pectin source on WVP was observed. It was found that WVP increased with increasing RH and RH gradients created by different water vapor pressures in either sides of the films. Permeation tests showed that silicon dioxide nanoparticles in the films significantly reduced WVP (30–60%), compared to films without nanoparticles. Changes of WVP with temperature followed an Arrhenius type behavior and the activation energy of permeation decreased as RH increased. The opposite effect of temperature on diffusivity and solubility was observed.

中文翻译：

---

外部因素和纳米粒子对果胶基薄膜水蒸气渗透性的影响

摘要 水蒸气透过亲水性薄膜是一个相当复杂的现象。使用橙子和芒果皮作为果胶来源，在不同温度和相对湿度 (RH) 条件下研究了含有二氧化硅纳米粒子的果胶薄膜的水蒸气渗透率 (WVP)。未观察到果胶来源对 WVP 的显着影响。发现 WVP 随 RH 和 RH 梯度的增加而增加，该梯度由薄膜两侧的不同水蒸气压产生。渗透测试表明，与不含纳米颗粒的薄膜相比，薄膜中的二氧化硅纳米颗粒显着降低了 WVP（30-60%）。WVP随温度的变化遵循Arrhenius型行为，渗透活化能随着RH的增加而降低。