Development Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticles

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dc.contributor.authorJafarzadehkhosravi, Shimae
dc.date.accessioned2020-10-26T01:36:35Z
dc.date.available2020-10-26T01:36:35Z
dc.date.issued2017-12
dc.description.abstractThis study was to examine the use of biopolymer-based biodegradable films as food packaging with the goal of reducing environmental pollution produced by synthetic food packaging. Plasticizer (30%, 40%, 50%), nano rod zinc oxide (1, 2, 3, 4 and 5%), nano-kaolin (1, 2, 3, 4 and 5%) and combination of nano-kaolin and ZnO-nr (1:4, 2:3, 3:2 and 4:1) were incorporated into a Semolina packaging to impact on the physico-chemical properties, microbiological features and organoleptic quality of ―Mozzarella cheese‖ throughout a storage period of 72 days. The effects of plasticizer and nanoparticles content on the water vapor permeability (WVP), oxygen permeability (OP), ultraviolet absorbance and transmittance, heat sealability, thermal, physical, morphology, mechanical and antimicrobial properties of the films were investigated.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/10598
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectSemolina Film Reinforceden_US
dc.subjectZinc Oxideen_US
dc.subjectKaolin Nanoparticlesen_US
dc.titleDevelopment Of Semolina Film Reinforced With Zinc Oxide And Kaolin Nanoparticlesen_US
dc.typeThesisen_US
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