Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles
This study was to examine the use of biopolymer-based biodegradable films as food packaging with the goal of reducing environmental pollution produced by synthetic food packaging. Plasticizer (30%, 40%, 50%), nano rod zinc oxide (1, 2, 3, 4 and 5%), nano-kaolin (1, 2, 3, 4 and 5%) and combination of...
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2017
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my.usm.eprints.47750 http://eprints.usm.my/47750/ Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles Jafarzadehkhosravi, Shimae T1-995 Technology(General) This study was to examine the use of biopolymer-based biodegradable films as food packaging with the goal of reducing environmental pollution produced by synthetic food packaging. Plasticizer (30%, 40%, 50%), nano rod zinc oxide (1, 2, 3, 4 and 5%), nano-kaolin (1, 2, 3, 4 and 5%) and combination of nano-kaolin and ZnO-nr (1:4, 2:3, 3:2 and 4:1) were incorporated into a Semolina packaging to impact on the physico-chemical properties, microbiological features and organoleptic quality of ―Mozzarella cheese‖ throughout a storage period of 72 days. The effects of plasticizer and nanoparticles content on the water vapor permeability (WVP), oxygen permeability (OP), ultraviolet absorbance and transmittance, heat sealability, thermal, physical, morphology, mechanical and antimicrobial properties of the films were investigated. 2017-12 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/47750/1/DEVELOPMENT%20OF%20SEMOLINA%20FILM.pdf Jafarzadehkhosravi, Shimae (2017) Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles. PhD thesis, Universiti Sains Malaysia. |
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T1-995 Technology(General) Jafarzadehkhosravi, Shimae Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
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This study was to examine the use of biopolymer-based biodegradable films as food packaging with the goal of reducing environmental pollution produced by synthetic food packaging. Plasticizer (30%, 40%, 50%), nano rod zinc oxide (1, 2, 3, 4 and 5%), nano-kaolin (1, 2, 3, 4 and 5%) and combination of nano-kaolin and ZnO-nr (1:4, 2:3, 3:2 and 4:1) were incorporated into a Semolina packaging to impact on the physico-chemical properties, microbiological features and organoleptic quality of ―Mozzarella cheese‖ throughout a storage period of 72 days. The effects of plasticizer and nanoparticles content on the water vapor permeability (WVP), oxygen permeability (OP), ultraviolet absorbance and transmittance, heat sealability, thermal, physical, morphology, mechanical and antimicrobial properties of the films were investigated. |
format |
Thesis |
author |
Jafarzadehkhosravi, Shimae |
author_facet |
Jafarzadehkhosravi, Shimae |
author_sort |
Jafarzadehkhosravi, Shimae |
title |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_short |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_full |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_fullStr |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_full_unstemmed |
Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles |
title_sort |
development of semolina film reinforced with zinc oxide and kaolin nanoparticles |
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2017 |
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http://eprints.usm.my/47750/1/DEVELOPMENT%20OF%20SEMOLINA%20FILM.pdf http://eprints.usm.my/47750/ |
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