Information from the 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 (aw), 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.
Why this record is monitored
This record has an Impact Signal of 71/100 based on recency, source, collaboration, and bibliographic signals. It prioritizes monitoring and is not a judgment of research quality.
Related topics: Nanocomposite Films for Food Packaging · Food Drying and Modeling · Microencapsulation and Drying Processes
Thai researcher and institutional participation
Apaporn Jomlaperatikul · Lamul Wiset · Prayoon Jomlaperatikul · Rajamangala University of Technology Isan · Khon Kaen University · Mahasarakham University
Data limitations
This page is a bibliographic record based on abstract-level information, not a full analysis or quality assessment. Verify the DOI and original article before citation.