Title of article :
Characteristics and properties of rice starch films reinforced with palm pressed fibers
Author/Authors :
Phattaraporn, T. Prince of Songkla University - Department of Material Product Technology, Starch and Plant Fiber Research Unit (SPF-RU), Thailand , Waranyou, S. Prince of Songkla University - Department of Material Product Technology, Starch and Plant Fiber Research Unit (SPF-RU), Thailand , Fazilah, A. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Thawien, W. Prince of Songkla University - Department of Material Product Technology, Starch and Plant Fiber Research Unit (SPF-RU), Thailand
Abstract :
The aim of this research has been to study if palm pressed fiber (PPF) can be used as reinforcement in rice starch (RS) films. The mechanical properties and water vapor permeability as well as thermal properties of RS films reinforced with 125, 177, 250 and 420 μm (mesh no. 120, 80, 60 and 40, respectively) of PPF fiber at 10 20 30 and 40% of starch were investigated. The impact of PPF content was more significant, overall the RS films properties than size of PPF. The results demonstrated that tensile strength and water vapor permeability of RS films increased with increasing PPF content concomitant with decreased in elongation at break and transparency. Addition of PPF fiber significantly increased RS film yellowness but decreased lightness of RS films. The thermal properties of RS films reinforced with PPF was investigated by TGA, DSC and DMTA. The thermal stability and glass temperature (Tg) shifted towards higher temperatures with increasing amount of PPF, which can be restriction of the mobility of starch chain due to the establishment of strong interactions between starch and PPF. Addition of 420 μm of PPF showed little better properties including mechanical and thermal properties as well as physical properties than 250,177 and 125 μm, respectively.
Keywords :
Rice starch film , palm pressed fiber , reinforcement , mechanical properties , thermal properties
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal