The Effects of Drying Temperatures and Oil Contents on Properties of Biodegradable Film from Konjac Flour

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Prayoon Jomlapeeratikul
Faculty of Engineering, Rajamangala University of Technology Isan Khonkaen Campus, Khonkaen, Thailand, 40000

บทคัดย่อ

Biodegradable film is material made of biopolymer that can degrade naturally. Konjac flour is a soluble dietary fiber obtained from the root of the konjac plant (Amorphophallus konjac). The objective of this research was to study the effects of drying temperatures and olive oil concentrations on physical and mechanical properties, water vapor permeability (WVP) and solubility of biodegradable film from Konjac flour. The concentrations of olive oil were varied from 0, 1 to 3% in the experiment. The film drying was performed using a heat pump dryer at drying temperatures of 45 and 55ºC. The results showed that tensile strength and solubility of film were significantly decreased (p ≤ 0.05) when the olive oil concentration and drying temperature were increased. Percentage of elongation and thickness of the film were significantly increased (p ≤ 0.05) when olive oil concentrations and drying temperatures were raised. In addition, water vapor permeability of the film was significantly increased (p ≤ 0.05) when the olive oil concentrations and drying temperatures were increased.

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ฉบับ
ปีที่ 20 ฉบับที่ 2 (2014)
บท
Post-harvest and food engineering

สมาคมวิศวกรรมเกษตรแห่งประเทศไทย

Thai Socities of Agricultural Engineering

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