پديد آورنده :
ابراهيمي، شايان
عنوان :
توليد نانوالياف پايه كيتوزان به روش الكتروريسي بدون نازل و استفاده از آن در تهيه فيلم خوراكي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده، ۵۵ص.: مصور، جدول، نمودار
استاد راهنما :
ميلاد فتحي
توصيفگر ها :
الكتروريسي , فيلم خوراكي , كيتوزان , گلوتن , نانوالياف
استاد داور :
هاجر شكرچي زاده، احمد ميره اي
تاريخ ورود اطلاعات :
1396/08/08
چكيده فارسي :
فصل چهارم نتيجه گيري وپيشنهادها 4 6 نتيجهگيري 12 4 5 پيشنهادها 62 منابع 52 چكيده انگليسي 62 نه
چكيده انگليسي :
56 Chitosan Based Nanofibers Production with Nuzzle less Electrospining Method and Use in the Preparation of Edible Film Shayan Ebrahimi Shayanebrahimi63@yahoo com September 16 2017 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor M Fathi mfathi@cc iut ac irAbstractRecently the use of natural antimicrobial compounds has been considered rather than artificial ingredients Chitosan is a non toxic natural polysaccharide derived from chitin and has the potential to be used as anantimicrobial component It has a strong antimicrobial effect against fungi gram positive and gram negative bacteria as well as the ability to absorb heavy metal ions Chitosan is not only used for ediblecoating but can also be combined with other packaging materials in order to increase the shelf life of foods Nano fibers are defined as one dimensional materials with a diameter of less than 1 micron Electrospiningis the simplest method for producing nanofibers in the industrial scale Recently nuzzle less Electrospiningdevice has been introduced as an Electrospining technology with the goal of producing an industrial scalenanofibre in compact space Theoretical studies have shown that the production of nanofibers with aNozzle less electrospining device increases the speed of fiber production Today one of the most importantconcerns in the world is the environmental damage caused by the accumulation of non biodegradableplastics A big amount of this waste is related to the polymers used in food packaging In recent years foodindustry experts have sought to find suitable biodegradable alternatives for synthetic polymers Biodegradable edible films can replace modern synthesis packages nozzle less Electrospining device wasset up with pure gelatin solutions pure chitosan and various ratios of chitosan and gelatin Nanofibres withchitosan gelatin ratios of 1 6 and 1 4 were produced at voltage of 17 19 and 21 kV scanning electronmicroscopy showed the best nanofibers had diameter of 96 26 34 44 Gelatin DSC result indicated twoEndothermic peak for water loss and melting and chitosan had an endothermic and exothermic peak forwater evaporation and polymer decomposition was observed The DSC analysis showed that the thermalresistance of the fiber was higher than ingredients In the analysis of ATR FTIR the main peaks ofingredients was observed In the ATR FTIR analysis of chitosan tree peaks of Sugar structure in 1 000 nmwere observed peaks in 2870 and 3300 nm was Related to the C H groups of alcan and alkin tensilestrengths In the ATR FTIR analysis of gelatin at 1640 and 3280 mn two peaks were observed for aminetype I and the C H strechiy group alkin The results showed the chemical reaction between ingredients havenot been happened The produced nanofiber was used to prepare the gluten edible film and analysis ofmoisture thickness solubility transparency color water vapor permeability and mechanical propertieswere performed and the results showed that addition of chitosan gelatin nanofibers to the biodegradablegluten film enhances Solubility mechanical properties and increase water vapor permeability of ediblefilm Keywords Chitosan Edible film Electrospinning Gluten Nanofibers
استاد راهنما :
ميلاد فتحي
استاد داور :
هاجر شكرچي زاده، احمد ميره اي
