Effects of Glycerol and Polyethylenglycole on Physical Properties of Wheat Starch Edible Films
Publish place: 12th National Iranian Chemical Engineering Congress
Publish Year: 1387
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NICEC12_007
تاریخ نمایه سازی: 30 شهریور 1387
Abstract:
Wheat starch films were prepared by dispersing 4% starch in tap water, and plasticized with different levels of glycerol (Gly) and polyethylenglycole (PEG) (Gly =2 , 3 % and PEG = 0.0, 0.2, 0.3 and 0.4 %). The emulsion films were evaluated for mechanical properties, water vapor transmission (WVT) .Gly or PEG in the films led to decreases in Modulus (EM) and Tensile Strength (TS). Increasing Gly content of films led to slight increase in Elongation (EL). Increasing the PEG ratio further resulted in an increase in Elongation (EL) for all films. No significant difference in WVT was observed between films made from mixtures of various
proportions of Gly with increasing PEG (addition) at all levels of plasticizer.
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Authors
ROZHIN AHANGARI
Department of Food Science, Azad Islamic University, Sabzevar Branch, Sabzevar, Iran
MAJID JAVANMARD
Department of Food Science, Institute Of Chemical Technologies, Iranian Research Organization for Science & Technology (Irost)
HAMID TAVAKKOLIPOUR
Department of Food Science, Azad Islamic University, Sabzevar Branch, Sabzevar, Iran
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