Mechanical properties of cassava starch films as affected by different plasticizers and different relative humidity conditions
| Autor: | Paulo José do Amaral Sobral, Rodolfo M.C. Dos Santos, Ana Mônica Quinta Barbosa Bittante, Jeannine Bonilla Lagos, Nívea Maria Vicentini |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
puncture tests
Materials science TECNOLOGIA DE ALIMENTOS lcsh:TP368-456 Starch Plasticizer edible films food and beverages glycerol Puncture tests chemistry.chemical_compound models lcsh:Food processing and manufacture Brittleness chemistry Chemical engineering mechanical essays Glycerol sorbitol Organic chemistry Relative humidity Sorbitol Food Science |
| Zdroj: | International Journal of Food Studies, Vol 4, Iss 1 (2015) Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 2182-1054 |
| Popis: | The influence of plasticizer type (glycerol and sorbitol), its content (starch:plasticizer ratio of 1:0.15; 1:0.20; 1:0.25 and 1:0.30) and the relative humidity conditions (43, 58, 75 and 85%) on the mechanical properties of cassava starch films was studied. Both plasticizers seemed to integrate homogeneously in the film matrix. The incorporation of different concentrations of plasticizers affected the mechanical properties of the cassava starch films. Plasticizer ratio directly influenced the force values of the films, they showed significant flexibility when the plasticizer proportion was increased in the formulation. Under conditions of low relative humidity, sorbitol produced films more resistant to puncture than glycerol. Qualitatively, all the films were less brittle when the plasticizers were incorporated. |
| Databáze: | OpenAIRE |
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