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بررسی اثر نانو ذرات اکسید روی بر خواص فیزیکوشیمیایی و آنتیاکسیدانی فیلمهای بر پایه آرد سنجد و ژلاتین | ||
مهندسی بیوسیستم ایران | ||
مقاله 20، دوره 50، شماره 3، آبان 1398، صفحه 737-748 اصل مقاله (933.33 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2019.271186.665128 | ||
نویسندگان | ||
مهسا نورالدینی1؛ فروغ محترمی* 2؛ محسن اسمعیلی3 | ||
1دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
2استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
3استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
چکیده | ||
در این پژوهش، فیلمهای بر پایه ژلاتین- آرد سنجد حاوی نانو ذرات اکسید روی (0، 2، 4 و 6% وزنی/وزنی) مورد مطالعه قرار گرفت. ضخامت، حلالیت، نفوذ پذیری به بخار آب، ازدیاد طول تا نقطه شکست فیلمهای حاوی نانو ذرات اکسید روی، بیشتر از فیلمهای شاهد بود. با افزایش درصد نانو ذرات اکسید روی، میزان روشنایی (L*) و شفافیت فیلمها کاهش و پارامترهای قرمزی (a*)و زردی (b*) افزایش یافت )05/0 (P | ||
کلیدواژهها | ||
خواص مکانیکی؛ فعالیت آنتیاکسیدانی؛ زیست تخریبپذیر | ||
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