Effect of different drying methods on the morphology, crystallinity, swelling ability and tensile properties of nata de coco

• Main Authors: Norhayati Pa'e,, Nur Idayu Abd Hamid,, Nozieana Khairuddin,, Khairul Azly Zahan,, Kok, Fook Seng, Bazlul Mobin Siddique,, Ida Idayu Muhamad,
• Format: Article
• Language: English
• Published: Universiti Kebangsaan Malaysia 2014
• Online Access: http://journalarticle.ukm.my/7159/1/16_Norhayati_Pa%C3%94%C3%87%C3%96e.pdf; http://journalarticle.ukm.my/7159/; http://www.ukm.my/jsm/

Nata de coco or bacterial cellulose produced by Acetobacter xylinum is a unique type of biocellulose. It contains more than 90% of water. Dried nata was preferred compared to wet form since it is more convenient and portable with stable properties. Therefore, drying process is necessary in order to...