Development of nanoparticles embedded bio-degradable polymers for packaging and storage of fruits and vegetables

Simple item page
dc.contributor.advisorSatish Kumar
dc.contributor.authorGautam, Rakesh Babu
dc.date.accessioned2016-08-22T12:07:27Z
dc.date.available2016-08-22T12:07:27Z
dc.date.issued2016
dc.description.abstractThe investigations were carried out to develop nano-particle embedded bio-degradable polymers. The experiment was designed using RSM to optimize process variables (pH & Sonication levels). The ingredients viz. soy protein/ whey protein isolate (5%), glycerol (1.5%) and titanium dioxide (TiO2) (5%) were blended to develop film as a function of sonication (0-100%) and pH levels (7-10). The predicted and experimental values of the responses were statistically analysed for model validation. The film was used for individual packaging and storage of guava and tomato under ambient (21±2ºC and 40-55% RH) and cold storage conditions (4±1ºC and 90-95% RH). It was observed that thickness, weight, moisture content, moisture absorption, water solubility, water vapour transmission rate, and melting temperature (Tm) of developed film decreased with increasing pH and sonication level. However, area, viscosity, tensile strength, elongation at break, gas transmission rate and overall colour change (∆E) followed reverse trend. Mechanical tests revealed the plasticizing effect of nano-particles on the bio-film. Higher pH improved the barrier as well as mechanical properties. The developed films had an opaque appearance due to the presence of titanium di-oxide. Melting temperature (Tm) and SEM of soy protein isolate / whey protein isolate showed improved cross-linking bonding and homogeneous structure due to sonication application. The optimized value of process variables as predicted by RSM were pH:8.5 and sonication level:60%. Overall, TiO2 embedded SPI and WPI based films at optimized values of process variables resulted in improvement in physical, chemical, mechanical, optical and thermal properties and having complete degradability in about 140 days. Individually wrapped tomatoes and guavas can be safely stored for 16 days under cold storage conditions compared to 6-7 days in unwrapped. Soy protein isolate based film was found to be best.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/73257
dc.language.isoenen_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.subFood Science and Technology
dc.subjectBio-film, characterization, pH, sonication, soy protein isolate, whey protein isolate, TiO2en_US
dc.these.typePh.D
dc.titleDevelopment of nanoparticles embedded bio-degradable polymers for packaging and storage of fruits and vegetablesen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Ph.D. Dissertation.pdf
Size:
2.62 MB
Format:
Adobe Portable Document Format
Description:
Processing and Food Engineering
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.28 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis