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dc.contributor.authorTammachan, Panthareeen_US
dc.contributor.authorปัณฑารีย์ ธรรมจันทร์en_US
dc.date.accessioned2022-01-31T15:28:29Z
dc.date.available2022-01-31T15:28:29Z
dc.date.issued2022-01-31
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3757
dc.descriptionโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563en_US
dc.description.abstractThis research was study the optimum condition for chitosan film forming from preparing the chitosan solution 2% (w/w) that added with acetic acid 1% (w/w). The solution viscosity was adjusted by glycerol at 15 30 and 45 % (w/w) and Tween 10% (w/w). From the experimental results, in case of the chitosan solution that adding with glycerol 45 % (w/w), Tween 10% (w/w) and drying which final moisture content at 23 % (d.b.) affected the highest viscosity of the chitosan film that compared with other condition. The ultimate tensile strength of chitosan film was 4.14 MPa. For banana storage testing, the banana was wrapped with chitosan film for 10 days at room temperature, the first five days, the color of banana peel was yellow normally after that the peel was slightly increased with dark color. The total soluble solid of the banana was in the range of 19-28 Brix.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFood Preservationen_US
dc.subjectการถนอมอาหารen_US
dc.subjectChitosanen_US
dc.subjectไคโตซานen_US
dc.subjectExtend shelf lifeen_US
dc.subjectการยืดอายุการเก็บรักษาen_US
dc.subjectCavendish Bananaen_US
dc.subjectกล้วยหอมen_US
dc.titleStorage-life of cavendish banana with chitosanen_US
dc.title.alternativeการยืดอายุการเก็บรักษากล้วยหอมด้วยฟิล์มไคโตซานen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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