THE EFFECT OF NANOFILM PACKAGING ON BREAD MECHANICAL PROPERTIES

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SATARI NAJAFABADI M.; AFSHARI M.; MINAEI S.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:3 (35) Page(s): 73-88

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Information Journal Paper

Title

THE EFFECT OF NANOFILM PACKAGING ON BREAD MECHANICAL PROPERTIES

Author(s)

SATARI NAJAFABADI M. | AFSHARI M. | MINAEI S. | Issue Writer Certificate

Keywords

BREAD LOSSQ2

N ANOFILMSQ3

STALINGQ3

VOLUME BREADQ3

Abstract

Introduction: Bread is one of the most popular and important food for man. Some reports have indicated the loss of 300 million dollars per year as the result of BREAD LOSSes. The object of this research is to investigate the effects of 7 types of nanofilms on the moisture content and bread STALING by the application of compact force and shear force.Materials and Methods: The effects of nanofilm on the moisture content and STALING by keeping the samples at 5, 20 and 35°C for 21 days were investigated and compared with the blank. SPSS and SAS software were employed to analyze the results.Results: The results indicated that type of films, temperature and keeping period had significant effects on the moisture. Moisture losses in nano packaging were 14-25% less than blank sample. The results also showed that the effect of three factors on bread STALING were not significant in respect of compress and shear forces methods. The highest amount of STALING was observed in control film without nanoparticle but was reduced in samples with the increase in the nano - particle in nano- films. The results indicated that the temperatures of 20 and 30°C that were experienced kept the freshness better as compared to 5°C and the STALING took a longer period, however the keeping quality at 5°C was longer.Conclusion: Nano composite film consisting of 500 ppm silver and 300 ppm clay was superior in reducing STALING and preventing the loss of moisture. The results indicated 40 –60% reduction in BREAD LOSSes.

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APA: Copy

SATARI NAJAFABADI, M., AFSHARI, M., & MINAEI, S.. (2012). THE EFFECT OF NANOFILM PACKAGING ON BREAD MECHANICAL PROPERTIES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(3 (35)), 73-88. SID. https://sid.ir/paper/143402/en

Vancouver: Copy

SATARI NAJAFABADI M., AFSHARI M., MINAEI S.. THE EFFECT OF NANOFILM PACKAGING ON BREAD MECHANICAL PROPERTIES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(3 (35)):73-88. Available from: https://sid.ir/paper/143402/en

IEEE: Copy

M. SATARI NAJAFABADI, M. AFSHARI, and S. MINAEI, “THE EFFECT OF NANOFILM PACKAGING ON BREAD MECHANICAL PROPERTIES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 3 (35), pp. 73–88, 2012, [Online]. Available: https://sid.ir/paper/143402/en

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