Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films

Journal of Food Engineering

Volumn 99, Issue 2, 2010, Pages 216-224

  Thakhiew, Wasina ^a   Devahastin, Sakamon ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Color; Dynamic mechanical thermal analysis; Glass transition temperature; Glycerol; Hot air drying; Low pressure superheated steam drying; Percent elongation; Tensile strength; Thickness; Vacuum drying

Indexed keywords

COLOR DYNAMICS; DYNAMIC MECHANICAL THERMAL ANALYSIS; GLASS TRANSITION TEMPERATURE; HOT AIR DRYING; LOW-PRESSURE SUPERHEATED STEAM DRYING; VACUUM DRYING;

CHITIN; CHITOSAN; COLOR; COLOR FILMS; CONCENTRATION (PROCESS); CURING; DEWATERING; DRYING; DYNAMIC MECHANICAL ANALYSIS; DYNAMICS; ELONGATION; GLASS; GLYCEROL; MECHANICAL PROPERTIES; PLASTICIZERS; REINFORCED PLASTICS; STEAM; SUPERCONDUCTING TRANSITION TEMPERATURE; TENSILE STRENGTH; THERMOANALYSIS; VACUUM;

GLASS TRANSITION;

EID: 77950296460     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.02.025     Document Type: Article

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