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Information Journal Paper

Title

Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film

Pages

  71-80

Abstract

 In this study, the effect of glycerol concentrations (60, 70 and 80 %) and drying temperatures (45, 60 and 75 ° C) on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film was investigated. Results showed that with increasing the temperature from 45° C to 75° C, the drying time needed for the composite film containing 60 and 70% reduced. Whilst, drying times of the samples with 70 and 80% glycerol were nearly the same. Water Solubility, Moisture absorption and elongation at break (E%) reduced when the drying temperature increased and the elastic modulus (EM) decreased. With increasing glycerol concentration from 60 to 80 %, water Solubility and Moisture absorption increased and E% and EM reduced.

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    APA: Copy

    EBRAHIMI, E., KOOCHEKI, A., MOHEBBI, M., & MILANI, E.. (2020). Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(105 ), 71-80. SID. https://sid.ir/paper/373936/en

    Vancouver: Copy

    EBRAHIMI E., KOOCHEKI A., MOHEBBI M., MILANI E.. Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(105 ):71-80. Available from: https://sid.ir/paper/373936/en

    IEEE: Copy

    E. EBRAHIMI, A. KOOCHEKI, M. MOHEBBI, and E. MILANI, “Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 105 , pp. 71–80, 2020, [Online]. Available: https://sid.ir/paper/373936/en

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