Abstract: The effects of different processing factors on physical and mechanical properties of the edible chitosan film werestudied in this paper. The results showed that the film formed with 1.5% concentration of chitosan and drying temperature at55℃ had larger tensile strength, and the films formed at low temperatures(5℃or room temperature) were more transparentand flexible than films formed at higher temperatures(55℃or 80℃). Films formed at higher temperatures showed a slightyellow color. The water vapor permeability also increased with the increasing of film thickness. Furthermore, suitableamount of glycerin added as plasticizer could improve the film properties, and the water vapor permeability and gas perme-ability also increased with the increasing of glycerin concentration. Besides, the gas permeability increased with the elevationof drying temperature .

Key words: Chitosan , Edible film , Tensile strength , Water vapor permeability , Gas permeability