کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762153 | 1624808 | 2017 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sesame cake incorporation on cassava starch foams for packaging use
ترجمه فارسی عنوان
ترکیب کیک کنجد در فلفل نشاسته کاسیو برای استفاده در بسته بندی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Baked foams based on cassava starch added with sesame cake, a byproduct of the oil industry, were developed and evaluated regarding the effects of residue addition on the morphological, physical and mechanical properties of these materials. The foams were prepared by thermal expansion process using different sesame residue concentrations, with blend ratios of 90/10, 80/20, 70/30 and 60/40 (m/m). The addition of sesame cake improved mechanical properties and reduced density and water capacity absorption in comparison to foams made using only starch. Furthermore, foams developed with higher residue concentrations (>20%) exhibited most suitable combination of mechanical properties when compared to commercial expanded polystyrene (EPS). Whilst improvements in flexibility and moisture sensibility are still necessary, starch-based foams incorporated with sesame cake can be an alternative for packing dry foods and foods with low moisture content, reducing the EPS use.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Industrial Crops and Products - Volume 102, August 2017, Pages 115-121
Journal: Industrial Crops and Products - Volume 102, August 2017, Pages 115-121
نویسندگان
Caroline Martins Machado, PatrÃcia Benelli, Isabel Cristina Tessaro,