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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2017
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my-usm-ep.477502020-10-26T02:05:25Z Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles 2017-12 Jafarzadehkhosravi, Shimae T1-995 Technology(General) 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. 2017-12 Thesis http://eprints.usm.my/47750/ http://eprints.usm.my/47750/1/DEVELOPMENT%20OF%20SEMOLINA%20FILM.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology) |
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English |
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T1-995 Technology(General) |
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T1-995 Technology(General) Jafarzadehkhosravi, Shimae Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
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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. |
format |
Thesis |
qualification_name |
Doctor of Philosophy (PhD.) |
qualification_level |
Doctorate |
author |
Jafarzadehkhosravi, Shimae |
author_facet |
Jafarzadehkhosravi, Shimae |
author_sort |
Jafarzadehkhosravi, Shimae |
title |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_short |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_full |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_fullStr |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_full_unstemmed |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_sort |
development of semolina film reinforced with zinc oxide and kaolin nanoparticles |
granting_institution |
Universiti Sains Malaysia |
granting_department |
Pusat Pengajian Teknologi Industri (School of Industrial Technology) |
publishDate |
2017 |
url |
http://eprints.usm.my/47750/1/DEVELOPMENT%20OF%20SEMOLINA%20FILM.pdf |
_version_ |
1747821825352531968 |