Volume 17, Issue 104 (2020)                   FSCT 2020, 17(104): 41-50 | Back to browse issues page

‎ 10.52547/fsct.17.104.41

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Maleki M, Mohsenzadeh M. Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology. FSCT 2020; 17 (104) :41-50
URL: http://fsct.modares.ac.ir/article-7-40786-en.html
Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology
Mohammad Maleki1 , Mohammad Mohsenzadeh 2
1- Ph.D. student, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2- Associate Professor, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , mohsenzadeh@um.ac.ir
Abstract:   (2380 Views)
Nowadays, the use of biodegradable packaging based on natural ingredients has attracted much interest from researchers. In this research different concentrations of persian gum (PG) (0, 0.25, 0.5, 0.75 and 1%) with different concentrations of carboxymethyl cellulose (CMC) (1 and 1.5%) were used to optimize biodegradable film production. For optimization of film production, maximum transparency value, contact angle, tensile strength, strain at break and minimum solubility, swelling and water vapor permeability were calculated. The results of the model showed that the effect of carboxymethyl cellulose and persian gum on all responses were significant (P <0.05) and increasing the percentage of carboxymethyl cellulose and persian gum increased solubility, swelling, tensile strength and contact angle and decreased moisture content, water vapor permeability permeability and transparency value. Based on the results of model prediction and comparison with experimental values, carboxymethyl cellulose at 1.5% and persian gum at 0.65% is the best result.
 
Keywords: Carboxymethyl Cellulose, Persian Gum, Biodegradable Film
Full-Text [PDF 1616 kb]   (1217 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/02/17 | Accepted: 2020/04/16 | Published: 2020/10/1
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