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Information Journal Paper

Title

EVALUATION AND OPTIMIZATION OF STARCH-CLAY NANOCOMPOSITE FILM

Pages

  93-101

Abstract

 Due to disadvantages of synthetic packaging materials such as migration into food, polluting of environment, difficulty of recovery, high costs of raw materials and production, also for development of properties of starch based edible film, in this study nanocomposite films from starch and montmorillonite (MMT) fabricated and their properties investigated. In this regard, nanocomposite films formulated by mixing starch and four levels of nanoclay (0, 1, 3 and 5%) and three different concentrations of glycerol (20, 30 and 40%), then the physical and mechanical properties of film measured and appropriate film selected. 5 % nano-clay could improve tension resistance (38%) and moisture permeability (33%). The results from XRD showed that nanoclays spread evenly in starch polymer. The effects of ultrasound waves on the optimum film were investigated. These waves improve mechanical properties and permeability of films remarkably. 30 minutes was the best time of ultrasounication processing. Results showed that optimum nanocomposite of starch-nanoclay could be used as a biodegradable suitable packaging for preserving food.

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    • Cite

    APA: Copy

    BARZEGAR, H., AZIZI, M.H., BARZEGAR, M., & HAMIDI ESFAHANI, Z.. (2016). EVALUATION AND OPTIMIZATION OF STARCH-CLAY NANOCOMPOSITE FILM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(49), 93-101. SID. https://sid.ir/paper/72637/en

    Vancouver: Copy

    BARZEGAR H., AZIZI M.H., BARZEGAR M., HAMIDI ESFAHANI Z.. EVALUATION AND OPTIMIZATION OF STARCH-CLAY NANOCOMPOSITE FILM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;12(49):93-101. Available from: https://sid.ir/paper/72637/en

    IEEE: Copy

    H. BARZEGAR, M.H. AZIZI, M. BARZEGAR, and Z. HAMIDI ESFAHANI, “EVALUATION AND OPTIMIZATION OF STARCH-CLAY NANOCOMPOSITE FILM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 49, pp. 93–101, 2016, [Online]. Available: https://sid.ir/paper/72637/en

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