Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

被引：43
作者：
Hanani, Z. A. Nur [1 ]
Beatty, E. [1 ]
Roos, Y. H. [2 ]
Morris, M. A. [3 ]
Kerry, J. P. [1 ]
机构：
[1] Food Packaging Grp, Cork, Ireland
[2] Sch Food & Nutr Sci, Cork, Ireland
[3] Natl Univ Ireland Univ Coll Cork, Dept Chem, Cork, Ireland
来源：
JOURNAL OF FOOD ENGINEERING | 2012年 / 113卷 / 04期
关键词：
Gelatin films; Biodegradable films; Extrusion; Water vapour permeability (WVP); Mechanical properties; VAPOR BARRIER PROPERTIES; SOY PROTEIN ISOLATE; EDIBLE FILMS; NANOCOMPOSITE FILMS; WATER; SKIN; PLASTICIZERS; COMPOSITE; SHEETS;
D O I：
10.1016/j.jfoodeng.2012.07.002
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100-400 rpm) and temperature (90, 90, 90, 90 degrees C and 90, 120, 90, 90 degrees C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300 rpm improved (P < 0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P < 0.05) when a screw speed of 400 rpm was employed. Increasing the speed of extrusion promoted (P < 0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：606 / 614
页数：9
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