| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000309011 |
| ISSN: | 0104-6632 |
| Autors: | Tapia-Blacido, D1 Sobral, P.J2 Menegalli, F.C |
| Institucions: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil 2Universidade de Sao Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Pirassununga, Sao Paulo. Brasil |
| Any: | 2005 |
| Període: | Jun |
| Volum: | 22 |
| Número: | 2 |
| Paginació: | 249-256 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Biofilms are made of biopolymers. In the casting technique, biofilms are obtained by the drying of a polymer suspension in the final stage of processing. The aim of the present paper was to analyze the effect of this drying process on the mechanical properties of films produced with amaranth flour. Variables considered include glycerol content (30, 35 and 40%, g/g dry flour) and air-drying conditions (air temperatures of 30, 40 and 50ºC and relative humidities of 40, 55 and 70%). As amaranth flour films constitute a complex mixture of amylopectin and amylose as well as native protein and lipid, certain unexpected results were obtained. The toughest films were obtained at the lowest temperature and the lowest relative humidity (30ºC, 40%) |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Ingeniería química, Amaranto, Películas comestibles, Secado de películas, Propiedades mecánicas |
| Keyword: | Chemistry, Food chemistry, Chemical engineering, Amaranth, Edible films, Film drying, Mechanical properties |
| Text complet: | Texto completo (Ver HTML) |
