Volume 19, Issue 124 (2022)                   FSCT 2022, 19(124): 371-383 | Back to browse issues page


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1- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran.
2- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran. , mtaghizadeh@um.ac.ir
3- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran
Abstract:   (1409 Views)
The mixture of cellulose acetate (CA), and poly (ethylene oxide) was electrospun into Nanofibrous webs using an acetic acid solution. The impact of cellulose acetate (CA)/ polyethylene oxide (PEO) ratio (1, 1.5, 2 wt %), sodium dodecyl sulfate (SDS) (0, 1.5, 3%, w/w) and ammonium oxalate (3%, w/w) on the diameter, tensile strength, elongation and porosity (PO) of the Electrospun Nano-fibers (ENFs) were enhanced applying response surface methodology-central composite rotatable design (RSM-CCRD). The ENFs were formed of non-woven fibers with a maximum diameter of 163 nm. Second-order polynomial models with high R2 values (0.86–0.97) were developed using Cubic analysis. The outcome revealed that the ENFs morphology and diameter were noticeably affected by CA, PEO, and SDS. The overall optimum condition was identified to be at the compounded level of CA to PEO ratio of 2 wt % and SDS content of 3% (w/v). At the best point, diameter, surface tension, elongation, and porosity of the fabricated electrospun nanofibers (ENFs) were 99 nm, 0.017 N/mm2, 5 mm and 17.54 respectively. The most fabricated ENFs were uniform and bead-free with high active sites and mechanical strength, which could be used in different fields.
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Article Type: Original Research | Subject: food industry engineering
Received: 2020/10/17 | Accepted: 2021/02/13 | Published: 2022/05/31

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