MECHANICAL AND BARRIER PROPERTIES OF FILM ELABORATED WITH RICE AND BANANA FLOUR REINFORCED WITH NANOPARTICLES: STUDY WITH RESPONSE SURFACE

  • M.L. Rodríguez-Marín
  • L.A. Bello-Pérez
  • H. Yee-Madeira
  • R.A. González-Soto
Keywords: nanocomposites, mechanicals properties, water vapor permeability, response surface

Abstract

Banana and rice flour films were prepared using casting method, and rotatable central composite design was used to optimize their mechanical and barrier properties. Different concentrations of glycerol and nanoclay (Sodium montmorillonite) were evaluated using response surface analysis, determining that glycerol is the factor that has influence on the mechanical and barrier properties of the films. However, when there is a combination of high montmorillonite with low glycerol concentration, the properties were improved, resulting rigid films with better properties. These characteristics are important for food packaging due to that these films can maintain the integrity of food products.

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Published
2020-03-20
How to Cite
Rodríguez-Marín, M., Bello-Pérez, L., Yee-Madeira, H., & González-Soto, R. (2020). MECHANICAL AND BARRIER PROPERTIES OF FILM ELABORATED WITH RICE AND BANANA FLOUR REINFORCED WITH NANOPARTICLES: STUDY WITH RESPONSE SURFACE. Revista Mexicana De Ingeniería Química, 12(1), 165-176. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1484

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