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Characterization of peanut-soybean films for food packaging applications
| dc.creator | Tellez Garay, Angela Maria | |
| dc.date.accessioned | 2012-06-07T22:57:49Z | |
| dc.date.available | 2012-06-07T22:57:49Z | |
| dc.date.created | 1999 | |
| dc.date.issued | 1999 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1999-THESIS-T44 | |
| dc.description | Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item. | en |
| dc.description | Includes bibliographical references (leaves 102-107). | en |
| dc.description | Issued also on microfiche from Lange Micrographics. | en |
| dc.description.abstract | Edible films made from peanut and soybean were developed using casting and single-screw extrusion methods. The effect of time, formulation and processing method on the rheological, barrier and physical properties of the experimental films were investigated. Rheological properties of selected commercial films were evaluated for the purpose of comparison. Stress relaxation technique (tension) allowed characterization of the rheological behavior of the experimental and evaluated films. Experimental data were fitted to 3,5 and 7-parameter Maxwell model as well as the Peleg and Normand's model. A five-parameter Maxwell model provided the best description of the stress relaxation behavior of all evaluated films. Stiffness and energy dissipated were calculated and used to detect the change on textural properties of the films. Cast and extruded films showed significant differences in strength, color and structural changes with time. Evaluation of barrier properties (water vapor permeability) of the cast films showed the potential of the peanut protein as a moisture barrier. Stiffness was selected to predict mechanical strength of the films. Mathematical models were built to predict the stiffness of the cast films as a function of soy protein isolate content. Stiffness of the extruded films exhibited a high correlation with peanut flour percentage in the formulation. | en |
| dc.format.medium | electronic | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en_US | |
| dc.publisher | Texas A&M University | |
| dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
| dc.subject | agricultural engineering. | en |
| dc.subject | Major agricultural engineering. | en |
| dc.title | Characterization of peanut-soybean films for food packaging applications | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | agricultural engineering | en |
| thesis.degree.name | M.S. | en |
| thesis.degree.level | Masters | en |
| dc.type.genre | thesis | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
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