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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2011
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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 |