شماره ركورد كنفرانس :
4316
عنوان مقاله :
The interaction effects of montmorillonite and glycerol on the properties of methyl cellulose-montmorillonite films
پديدآورندگان :
Akbar Akbar a.jokar@modares.ac.ir Assistant professor, Food Science, Agriculture Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Zarghan, Shiraz, Iran؛ , Azizi Mohamad Hossein Professor, Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran , Hamidi Esfehani Zohre Associate professor, Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran
كليدواژه :
Methyl cellulose , Composite film , Montmorillonite , Glycerol , Interaction effects
عنوان كنفرانس :
دومين همايش ملي روش هاي افزايش ماندگاري فرآورده هاي غذايي
چكيده فارسي :
The effects of montmorillonite (MMT), glycerol (GL), and their interaction effects on the properties of methyl cellulose-montmorillonite (MC-MMT) films were evaluated. MMT increased tensile strength (TS), b*, yellowness index (YI), and opacity, while it decreased elongation (E%) and water vapor permeability (WVP) of the films. GL affected the films quit opposite MMT. The interaction effects of MMT-GL on TS, E%, and thickness were significant (p 0.01). MMT contents could increase TS at all GL concentrations except for 50%, while GL contents could decrease TS at all MMT concentrations. MMT contents could decrease E%, and increase thickness of the films just at 30, and 50% of GL concentrations, while GL could increase E%, and thickness at all MMT concentrations. Considering the target of using MC-MMT films, appropriate concentrations of MMT, GL, and a proper combination of them should be selected
