پديد آورنده :
جباري، فريبا
عنوان :
تهيه و بررسي خواص فيلمهاي بسته بندي خوراكي زيست تخريب پذير از پروتئين آب پنير و زئين ذرت
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
مهندسي شيمي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده مهندسي شيمي
صفحه شمار :
دوازده، 100، [II] ص.: مصور، جدول، نمودار
يادداشت :
ص. ع. به فارسي و انگليسي
استاد راهنما :
سعيد نوري خراساني، عبدالرسول اروميه اي
توصيفگر ها :
بيوپليمر زئين , گرماسنجي , AFM
تاريخ نمايه سازي :
15/7/86
استاد داور :
شادپور ملك پور، محسن نصر اصفهاني
تاريخ ورود اطلاعات :
1396/02/25
رشته تحصيلي :
مهندسي شيمي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتال
چكيده انگليسي :
Abstract During the last two decades the interest in edible and biodegradable materials hasincreased due to their environmental benefits The most common materials used to formedible films and coatings are polysaccharides proteins and lipid compounds Whey the by product of cheese making is one of the biggest reserviors of food proteinremaining largely outside human consumption channels Zein prolamine of corn is the most important protein in corn The objectives of this workwere to determine the mechanical thermal thermomechanical surface evaluation andbarrier properties laminated films from whey protein and zein layers Glycerol plasticizedwhey protein and glycerol olive oil zein films were prepared by casting method Thesefilms were laminated by cold press in five minutes Whey protein films had lowermechanical and water vapor permeability compare to zein films Zein lamination improvedthe mechanical and water vapor permeability of whey protein films by increasing tensilestrength TS and decreasing water vapor permeability However elongation of laminatedfilms were less than whey protein films Differential scanning calorimetric DSC and dynamics mechanical thermal analysis DMTA are two techniques to investigate thermal properties Both of them showed thatlamination of zein film contain glycerol and olive oil as a plasticizer increase glasstransition temperature Tg of whey protein films Whey protein films that were laminatedto zein olive oil had more Tg compare to zein glycerol film DMTA results showedincrease in storage modulus of laminating films DSC thermogram didn t show any meltingor crystallization peak that related to plasticizers AFM images were used to evaluatesurface topography qualitative parameter and roughness quantitative parameter of thefilms Zein glycerol plasticized film had smoother surface and lower roughness than otherfilms Lamination one layer of zein film could decrease roughness of whey proteinfilms No relation between WVP and roughnesses of films were observed
استاد راهنما :
سعيد نوري خراساني، عبدالرسول اروميه اي
استاد داور :
شادپور ملك پور، محسن نصر اصفهاني
