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dc.contributor.authorSamsalee, Namfonen_US
dc.contributor.authorน้ำฝน สามสาลีen_US
dc.contributor.authorRomsomsa, Nisaen_US
dc.contributor.authorนิสา ร่มส้มซ่าen_US
dc.contributor.authorMusika, Sumaleeen_US
dc.contributor.authorสุมาลี มุสิกาen_US
dc.date.accessioned2022-04-23T08:48:42Z
dc.date.available2022-04-23T08:48:42Z
dc.date.issued2022-04-23
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3795
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 2 (ก.ค.-ธ.ค. 2564), หน้า 24-39en_US
dc.description.abstractMan Lueat (Dioscorea alata) flour is a biopolymer material that can be formed into an edible film. It can be contacted directly with food, consumed and naturally biodegraded. The aims of this research were to study the effect of physicochemical, mechanical and thermal properties of edible film from Man Lueat flour. The film forming solution was prepared by Man Lueat flour at 4% w/w. The glycerol was used as a plasticizer. It was studied at 3 different levels; 30 40 and 50% w/w of Man Lueat flour. The film forming solutions were formed using the solution casting method and dried at 50 °C for 16 h. Results showed that the glycerol content at different levels of the edible film from Man Lueat flour had no effect on the thickness, color, transparency and elongation at break. However, the moisture content, water solubility, swelling property and water vapor permeability of the film tended to increase when increasing the glycerol content. In contrast, the Young’s modulus and tensile strength of films tended to decrease significantly, when the glycerol content increased. Thermal properties were found that decomposition temperature of films occurred 2 stage; the first stage occurs between 50 to 130 ° C and the second stage occurs between 263 to 315 ° C. The analysis of FT-IR showed that the different levels of glycerol affected the structure of the film (3278 cm-1). Therefore, the edible film from Man Lueat flour can be applied as a food packaging material to protect the quality of food products.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectThermal propertiesen_US
dc.subjectสมบัติทางความร้อนen_US
dc.subjectMechanical propertiesen_US
dc.subjectสมบัติทางกลen_US
dc.subjectEdible coatingsen_US
dc.subjectสารเคลือบบริโภคได้en_US
dc.subjectflouren_US
dc.subjectแป้งทำขนมen_US
dc.titlePhysicochemical, mechanical and thermal properties of edible film from man lueat (dioscorea alata) flouren_US
dc.title.alternativeสมบัติทางเคมีกายภาพ ทางกล และทางความร้อนของฟิล์มบริโภคได้จากแป้งมันเลือดen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthornamfon.sm@rmuti.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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