Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/141
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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.authorKostovska, Renata-
dc.contributor.otherAdamidis, Tryfonen_US
dc.date.accessioned2019-06-11T09:01:05Z-
dc.date.available2019-06-11T09:01:05Z-
dc.date.issued2016-06-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/141-
dc.descriptionIncludes bibliographical references, illustrations and charts.en_US
dc.descriptionA dissertation presented to the Perrotis College and Cardiff Metropolitan University in partial fulfillment of the requirements for the Degree of Bachelor of Science with Honors in Food Science and Technology.en_US
dc.description.abstractEdible films were prepared by incorporating different levels of glycerol (0,5 % 1% and 2% w/w in the film forming solution) into whey protein isolate (WPI) - okra blend films. The effect of different concentrations of glycerol on water vapor permeability (WVP), moisture uptake, tensile properties (tensile strength and elongation at break) and microstructure were determined. Different glycerol levels did not exhibit a significant effect on WVP and tensile properties. However, by increment of glycerol content and %RH, there was a significant increment in moisture uptake. A small decrease of maximum tensile strength (σ max) accompanied with a modest increase in elongation at break (%EB) was observed by increasing glycerol concentration. Yet, firstly an anti-plasticizing effect of glycerol at low concentration was observed by increment of glycerol content, nevertheless this phenomena was probably influenced also by okra that was not purified prior to use.en_US
dc.formatSpiral bindingen_US
dc.format.extent61 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectWPI-okra blended edible filmsen_US
dc.subjectGlycerolen_US
dc.subjectWater vapor permeabilityen_US
dc.subjectMoisture uptakeen_US
dc.subjectTensile propertiesen_US
dc.subjectMicrostructureen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshOkraen_US
dc.subject.lcshEdible coatingsen_US
dc.subject.lcshActive food packagingen_US
dc.subject.lcshProteinsen_US
dc.subject.lcshStarchen_US
dc.subject.lcshPolysaccharidesen_US
dc.subject.lcshBiochemistryen_US
dc.subject.otherPerrotis College - Dissertations - 2016en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleEffect of glycerol concentration on WPI-okra blended edible filmsen_US
dc.typeDissertationen_US
local.description.statusnot publisheden_US
local.repositoryDAPLen_US
Appears in Collections:Dissertations

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