Physical And Mechanical Properties Of Films Prepared Using Jackfruit Waste Flour And Polyvinyl Alcohol
| dc.contributor.author | SAREBANHA, SANAZ | |
| dc.date.accessioned | 2016-06-14T08:06:53Z | |
| dc.date.available | 2016-06-14T08:06:53Z | |
| dc.date.issued | 2015-03 | |
| dc.description.abstract | The use of petroleum based plastic cause serious damage to environment and the plastic takes a long time to degrade. Thus, the existence of biodegradable plastic may serve as a promising solution to this problem. The objectives of this study are to produce biodegradable film from Jackfruit waste flour (JWF), poly vinyl alcohol (PVOH) and glycerol and to study the characterization of the film in physical and mechanical properties and biodegradability. Jackfruit rind waste flour (JFRW) were initially characterized for their composition which revealed them to encompass high protein (16.7%), fat (4.2%), ash (3.3%) and carbohydrate (68.5%) contents with a moisture level of 7.2% (d.w.). On the other hand, Jackfruit seed waste flour also were characterized to have protein (11.7%), fat (0.77%), ash (3.3%) and carbohydrate (80.2%) contents with a moisture level of 3.9% (d.w.) This research was conducted by manipulating the different concentration of Jackfruit waste flour and PVOH while the concentration of glycerol was kept constant. The films were obtained by using mixing and casting method before leave for drying process. The characteristic of biodegradable films were evaluated using equipments like Testing Machine, Fourier transform infrared spectroscopy (FTIR) and Gas Permeability machine. The films also characterized in thickness, tensile strength, elongation at break, solubility, color and heat seal strength. The film at high concentration of JWF showed the highest thickness, water vapor permeability and oxygen permeability and the lowest tensile, elongation at break, solubility and heat seal strength. However, the film with high xviii PVOH concentration exhibit the stronger tensile stress due to its properties. The FTIR test identified O-H stretching was at peak of 3245 cm-1 and C-H stretching were at peak of 2908 cm-1 and 1324 cm-1 respectively. As a conclusion, the blended film from JWF, PVOH and glycerol had potential application in future to be used as food packaging and at conserve the environment. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2127 | |
| dc.subject | Physical And Mechanical Properties Of Films Prepared | en_US |
| dc.subject | Using Jackfruit Waste Flour And Polyvinyl Alcohol | en_US |
| dc.title | Physical And Mechanical Properties Of Films Prepared Using Jackfruit Waste Flour And Polyvinyl Alcohol | en_US |
| dc.type | Thesis | en_US |
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