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Preparation and Characterization of Biodegradable Modified Chitosan Films for Food Packaging

Ms., Shweta and Subhashini, J. N (2009) Preparation and Characterization of Biodegradable Modified Chitosan Films for Food Packaging. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Chitosan is the deacetylated form of chitin, a common natural biopolymer extracted from shells of crustaceans has very good film forming ability. The plasticization of chitosan films can lead to the extensive usage for food packaging applications. Our objective here was to investigate the effects of different concentrations of plasticizers (PEG 400 and Tri block copolymer) on mechanical, barrier and thermal properties of modified chitosan films. Plasticized chitosan (2%) films were made using PEG 400 and Tri block copolymer in different concentrations to evaluate the properties. The mixture of Tri block copolymer and PEG 400 was added in optimized concentrations in a particular order to see the combined effect on chitosan film. Mechanical properties such as Tensile Strength (TS) and percent elongation (%E) at break values were determined and ranged from 15-23 MPa respectively. The chitosan blended with two plasticizers showed good tensile strength (22.5 MPa) and moderate percent of Elongation (17.5%) which are preferable for food packaging. The Water vapor transmission rate of the films was ranged from 3500-8000 g/m²/day. Both the plasticizers at low concentrations showed good water barrier properties. Thermal properties such as thermal stability and decomposition temperature of the chitosan films were analyzed using Differential Scanning Colorimeter (DSC) and Thermo gravimetric Analyzer (TGA). PEG blended chitosan films showed 20ºC shift in endothermic peak when compared to pure chitosan films, and this was the evident for maximum interaction of chitosan with the respective plasticizer. FTIR studies of plasticized films showed shift in the absorption peaks, thus indicating significant variation in miscibility and interaction of chitosan with respective plasticizers. The above results prove that, Chitosan blended with Tri block copolymer and PEG 400 films were most suitable for food packaging.
Uncontrolled Keywords: Chitosan, plasticizers, mechanical properties, barrier properties, DSC, TGA and FTIR
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2009 10:28
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9203

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