Effect of glycerol and polyethylenglycole on physical properties of ٣ wheat starch edible films
Publish place: 18 National Congress of Food Industry
Publish Year: 1387
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,560
This Paper With 5 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
NCFOODI18_026
تاریخ نمایه سازی: 23 فروردین 1391
Abstract:
Wheat starch films were prepared by dispersing 4% starch in tap water, and plasticized with different levels of Gly and PEG ١٧ in different levels (Gly =2 , 3 % and PEG = 0.0, 0.2, 0.3 and 0.4 %).١٨ The emulsion films were evaluated for mechanical properties, water vapor transmission (WVT) .Gly or PEG in the films led ١٩ to decreases in Modulus (EM) and Tensile Strength (TS). Increasing Gly content of films led to slight increase in Elongation٢٠ (EL). Increasing the PEG ratio further resulted in an increase in Elongation (EL) for all films. No significant difference in٢١ WVT was observed between films made from mixtures of various proportions of Gly with increasing PEG (addition) at all ٢٢ levels of plasticizer
Keywords:
Authors
ROZHIN AHANGARI
Department of Food Science, Azad Islamic University, Sabzevar Branch,۱۰ Sabzevar, Iran
MAJID JAVANMARD
Department of Food Science, Institute Of Chemical Technologies, Iranian ۱۲ Research Organization for Science & Technology (Irost) No.۷۱, Forsat St
HAMID TAVAKKOLIPOUR
Department of Food Science, Azad Islamic University, Sabzevar Branch,۱۰ Sabzevar, Iran