Lachin Mohammadpour Kolahi - Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Iran
Faramarz Khodaiyan - Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Iran
Hanieh Salmanian - Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Iran
seyed Saeid Hosseini - Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Iran

Films were prepared by the solution casting method using different ratios of kefiran and chitosan. The effect of different ratios of kefiran to chitosan (0/100, 24 30/70, 50/50, 70/30, 100/0) on the resulting films’ physical, mechanical and water vapor permeability properties were investigated. Different ratios led to significant changes in color, moisture content, water solubility, thickness, water vapor permeability and mechanical properties of the films. Film with 70% kefiran content despite of its poor water vapor permeability, had good color, physical and mechanical properties.Thus this composition was known as the best among five other compositions.

Chitosan, Kefiran, Films, Mechanical properties