Preparation and application of edible film from cassava starch
1997
Panadda Phuangkasem
Plastic is a non-biodegradable material which can cause environmental problems. The objectives of this research were to prepare edible film from cassava starch; to test the film properties and to study its applications. The film was prepared from starch slurry consisted of 5 percent cassava starch, 30 percent sorbitol and 65 percent water. The film was transparent, with smooth surface and the average thickness of 0.063 mm. Mechanical properties of the film were determined and the results were tensile strength 1.77 kg/square mm, elongation 10.13 percent and folding endurance 45 double folds number. The oxygen permeability and water vapor permeability of the film were 6 mL.mm/square m/24 hrs/atm and 0.37 g.mm/square m/24 hrs/mm.Hg respectively. This film showed excellent property of oil resistance of 120 days, it was biodegradable and heat sealable at 160 deg C with seal strength of 19.07 N/25 mm. Shelf-life of sour soup shrimp flavour instant noodles seasoning, packaged in 3 side seal pouch made of the cassava film, kept at 30 deg C, in dark was 22 months. This product was soluble in boiling water and dissolved within 5 minutes. However the coating of this cassava film on fresh produce such as strawberries, baby carrots and tomatoes was not recommended owing to the fact that it could not reduce produce weight loss and could not extend the product shelf-life.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University