REVIEW AND COMPARE CHARACTERISTICS OF PERMEABILITY TO WATER VAPOR, TURBIDITY AND UV TRANSMITTANCE FILMS FROM BLENDED GLUTEN PROTEIN AND CMC AND CMC FILMS CONTAINING NANOPARTICLES ON

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MARD ALI ZAKARIA E.; AZIZI M.H.; HASHEMIRAVAN M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE) Page(s): 139-151

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Information Journal Paper

Title

REVIEW AND COMPARE CHARACTERISTICS OF PERMEABILITY TO WATER VAPOR, TURBIDITY AND UV TRANSMITTANCE FILMS FROM BLENDED GLUTEN PROTEIN AND CMC AND CMC FILMS CONTAINING NANOPARTICLES ON

Author(s)

MARD ALI ZAKARIA E. | AZIZI M.H. | HASHEMIRAVAN M. | Issue Writer Certificate

Keywords

EDIBLE COATINGSQ2

GLUTENQ2

ZINC NANOXIDEQ1

PERMEABILITYQ2

TURBIDOMETRYQ2

UV TRANSMITTANCEQ2

Abstract

In the present study the combined production of raw material wheat GLUTEN was used as a structural matrix. seven treatments including 100% GLUTEN, 75% GLUTEN+25% carboxy methyl cellulose, 25% GLUTEN+75% CMC and 100% CMC, 100% carboxy methyl cellulose (CMC), 99% CMC+1% ZINC NANOXIDE, 95% CMC+3% ZINC NANOXIDE. The experiments were performed in triplicate. To analyze data, one – way variance and Duncan mean comparison test were used.. These films were subjected to ultrasound process for 30 min. these samples were prepared on which tests including water vapor PERMEABILITY, TURBIDOMETRY and UV TRANSMITTANCE of the film were done.as the highest turbidity was observed for 100% GLUTEN sample and higher percentage of CMC resulted in significantly decrease in turbidity. As the amount of GLUTEN decreased and of CMC increased the PERMEABILITY to water vapor tended to increase.in the use ZINC NANOXIDE and ultrasound, as well as increased PERMEABILITY. Finally, the total tests performed and treatment 95% carboxymethyl cellulose and 5% zinc and 30 min ultrasonic was introduced as the best treatment.

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APA: Copy

MARD ALI ZAKARIA, E., AZIZI, M.H., & HASHEMIRAVAN, M.. (2015). REVIEW AND COMPARE CHARACTERISTICS OF PERMEABILITY TO WATER VAPOR, TURBIDITY AND UV TRANSMITTANCE FILMS FROM BLENDED GLUTEN PROTEIN AND CMC AND CMC FILMS CONTAINING NANOPARTICLES ON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 139-151. SID. https://sid.ir/paper/72165/en

Vancouver: Copy

MARD ALI ZAKARIA E., AZIZI M.H., HASHEMIRAVAN M.. REVIEW AND COMPARE CHARACTERISTICS OF PERMEABILITY TO WATER VAPOR, TURBIDITY AND UV TRANSMITTANCE FILMS FROM BLENDED GLUTEN PROTEIN AND CMC AND CMC FILMS CONTAINING NANOPARTICLES ON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):139-151. Available from: https://sid.ir/paper/72165/en

IEEE: Copy

E. MARD ALI ZAKARIA, M.H. AZIZI, and M. HASHEMIRAVAN, “REVIEW AND COMPARE CHARACTERISTICS OF PERMEABILITY TO WATER VAPOR, TURBIDITY AND UV TRANSMITTANCE FILMS FROM BLENDED GLUTEN PROTEIN AND CMC AND CMC FILMS CONTAINING NANOPARTICLES ON,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 139–151, 2015, [Online]. Available: https://sid.ir/paper/72165/en

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