سال انتشار: ۱۳۹۰
محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی
تعداد صفحات: ۱۰
Asgar Farahnaky – Associate Professor, Department of Food Science and Technology, Shiraz
Seyed Mohammad Mahdi Dadfar – MSc students, Department of Food Science and Technology, Shiraz University
Mahdiare Shahbazi –
In this research nano clay particles were included in a gelatin matrix and gelatin-clay nanocomposites with different clay levels were produced successfully. Mechanical properties of gelatin-clay nanocomposite films were measured using a texture analyzer by tensile test. Water vapor permeability, solubility, opacity and color parameters were also determined. Tensile strength of films was directly proportional to clay content, while addition of clay caused a reduction in elongation and water vapor permeability of films. Water vapor permeability in the absence of nano-clay was 4116×۱۱-۹ and with increasing the amount of nano-clay particles to 18: it decreased to 941×11-9.