Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films

Edible films made from sago, mung bean and corn starches were prepared using glycerol as the plasticizer, and then they were treated under ultraviolet (UV) radiation for 1, 2 and 3 h exposure time. Different blends were made by varying the ratios of sago: mung bean and sago: corn starches as follows...

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Main Author:	Mat Salleh, Ummi Shafiqah
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/43515/1/UMMI%20SHAFIQAH%20MAT%20SALLEH.pdf
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id	my-usm-ep.43515
record_format	uketd_dc
spelling	my-usm-ep.435152019-04-12T05:26:44Z Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films 2011 Mat Salleh, Ummi Shafiqah T1-995 Technology(General) Edible films made from sago, mung bean and corn starches were prepared using glycerol as the plasticizer, and then they were treated under ultraviolet (UV) radiation for 1, 2 and 3 h exposure time. Different blends were made by varying the ratios of sago: mung bean and sago: corn starches as follows: 100:0, 75:25, 50:50, 25:75, and 0:100. The pasting properties and amylose content of the starches then were measured. Control (untreated) and ultraviolet (UV) treated films were evaluated for thickness, mechanical properties, water vapor permeability (WVP), water solubility, 2011 Thesis http://eprints.usm.my/43515/ http://eprints.usm.my/43515/1/UMMI%20SHAFIQAH%20MAT%20SALLEH.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Mat Salleh, Ummi Shafiqah Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films
description	Edible films made from sago, mung bean and corn starches were prepared using glycerol as the plasticizer, and then they were treated under ultraviolet (UV) radiation for 1, 2 and 3 h exposure time. Different blends were made by varying the ratios of sago: mung bean and sago: corn starches as follows: 100:0, 75:25, 50:50, 25:75, and 0:100. The pasting properties and amylose content of the starches then were measured. Control (untreated) and ultraviolet (UV) treated films were evaluated for thickness, mechanical properties, water vapor permeability (WVP), water solubility,
format	Thesis
qualification_level	Master's degree
author	Mat Salleh, Ummi Shafiqah
author_facet	Mat Salleh, Ummi Shafiqah
author_sort	Mat Salleh, Ummi Shafiqah
title	Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films
title_short	Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films
title_full	Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films
title_fullStr	Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films
title_full_unstemmed	Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films
title_sort	effects of ultraviolet treatment on the mechanical and physical properties of edible starch blend films
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2011
url	http://eprints.usm.my/43515/1/UMMI%20SHAFIQAH%20MAT%20SALLEH.pdf
_version_	1747821231032238080

Effects Of Ultraviolet Treatment On The Mechanical And Physical Properties Of Edible Starch Blend Films

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