Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles
This study was to examine the use of biopolymer-based biodegradable films as food packaging with the goal of reducing environmental pollution produced by synthetic food packaging. Plasticizer (30%, 40%, 50%), nano rod zinc oxide (1, 2, 3, 4 and 5%), nano-kaolin (1, 2, 3, 4 and 5%) and combination of...
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://eprints.usm.my/47750/1/DEVELOPMENT%20OF%20SEMOLINA%20FILM.pdf |
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| Summary: | This study was to examine the use of biopolymer-based biodegradable films as food packaging with the goal of reducing environmental pollution produced by synthetic food packaging. Plasticizer (30%, 40%, 50%), nano rod zinc oxide (1, 2, 3, 4 and 5%), nano-kaolin (1, 2, 3, 4 and 5%) and combination of nano-kaolin and ZnO-nr (1:4, 2:3, 3:2 and 4:1) were incorporated into a Semolina packaging to impact on the physico-chemical properties, microbiological features and organoleptic quality of ―Mozzarella cheese‖ throughout a storage period of 72 days. The effects of plasticizer and nanoparticles content on the water vapor permeability (WVP), oxygen permeability (OP), ultraviolet absorbance and transmittance, heat sealability, thermal, physical, morphology, mechanical and antimicrobial properties of the films were investigated. |
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