Effects of Glycerol Content and Drying Temperatures on the Properties  of Durian Rind Film

Apaporn Jomlaperatikul; Lamul Wiset; Prayoon Jomlaperatikul

doi:10.65763/jfhb.2026.e269770

Authors

Apaporn Jomlaperatikul Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus, Khon Kaen, 40000 Thailand
Lamul Wiset Postharvest Technology and Agricultural Machinery Research Unit, Faculty of Engineering, Mahasarakham University, Maha Sarakham, 44150 Thailand
Prayoon Jomlaperatikul Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus, Khon Kaen, 40000 Thailand

DOI:

https://doi.org/10.65763/jfhb.2026.e269770

Keywords:

Biodegradability, Durian rind, Drying

Abstract

This research aimed to study the effects of glycerol as a plasticizer and the effects of drying temperatures on the physical, mechanical, and chemical properties of durian rind powder films. The glycerol content was studied at three levels, specifically; 0.75, 1.5, and 2.25% weight by volume (W/V), and the films were formed by drying at 35, 40, and 45°C. After drying, the obtained films were tested for physical, mechanical and chemical properties, including thickness, color value, moisture content, water vapor permeability, water solubility, tensile strength, water activity (a_w), and film degradation. The results found that, films had a thickness range of 0.14–0.17 mm, a brightness value (L*) range of 72.3–76.8 and a moisture content range of 8.74–11.24%. The water vapor permeability and water solubility increased with increasing glycerol content. With respect to the mechanical properties, it was found that when the glycerol content increased, the tensile strength decreased. In contrast, the elongation of the films increased. Film degradation tests showed that increasing temperature and glycerol content resulted in a shorter degradation rate.

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