Asset Details
Do you wish to reserve the book?
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films
Do you wish to request the book?
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films
2016
Overview
Novel biomaterials and optimal processing conditions are fundamental in low-cost packaging material production. Recently, a novel biobased intact bitter cassava derivative was developed using an intrinsic, high-throughput downstream processing methodology (simultaneous release recovery cyanogenesis). Processing of intact bitter cassava can minimise waste and produce low-cost added value biopolymer packaging films. The objective of this study was to (i) develop and characterise intact bitter cassava biobased films and (ii) determine the optimal processing conditions, which define the most desirable film properties. Films were developed following a Box-Behnken design considering cassava (2, 3, 4 %
w
/
v
), glycerol (20, 30, 40 %
w
/
w
) and drying temperature (30, 40, 50 °C) and optimised using multi-response desirability. Processing conditions produced films with highly significant (
p
< 0.05) differences. Developed models predicted impact of processing conditions on film properties. Desirable film properties for food packaging were produced using the optimised processing conditions, 2 %
w
/
v
cassava, 40.0 %
w
/
w
glycerol and 50 °C drying temperature. These processing conditions produced films with 0.3 %; transparency, 3.4 %; solubility, 21.8 %; water-vapour-permeability, 4.2 gmm/m
2
/day/kPa; glass transition, 56 °C; melting temperature, 212.6 °C; tensile strength, 16.3 MPa; elongation, 133.3 %; elastic modulus, 5.1 MPa and puncture resistance, 57.9 J, which are adequate for packaging applications. Therefore, intact bitter cassava is a viable material to produce packaging films that can be tailored for specific sustainable, low-cost applications.
Publisher
Springer US,Springer Nature B.V
Subject
