 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Blended Films of Carboxymethyl Cellulose from Papaya Peel (CMCp) and Corn Starch) ผู้เขียน: Pornchai Rachtanapun สื่อสิ่งพิมพ์:pdf AbstractCellulose was extracted from papaya peels by NaOH and then modified by reacting with chloroacetic acid to obtain carboxymenthyl cellulose from the papaya peel (CMCp). Infrared (IR) spectroscopy was used to investigate changes in the functional group of the product obtained at carboxymethylation. A carbonyl peak (C=O) at 1600 cm-1, the –CH2 peak at 1420 cm-1 and the ether peak (-O-) at 1060 cm-1 on the IR spectra of CMCp increased substantially. The effect of corn starch content on the mechanical properties (tensile strength and %elongation) and water vapor permeability (WVP) of blended films of CMCp and corn starch was investigated. The addition of corn starch in the blended film resulted in an increase in tensile strength but a decrease in %elongation. The weight ratio for CMCp to corn starch of 25:75 gave the maximum tensile strength. This ratio was used to investigate the effect of plasticizer (glycerol) content on the mechanical properties and water vapor permeability (WVP). When glycerol was added to the blended films, the tensile strength decreased, but %elongation and WVP increased. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : A Study on Preparation and Properties of Starch from Deep-purple Corn ) ผู้เขียน: นางสาวรัศมี ศุภศรี , Vipa Surojanamatakul สื่อสิ่งพิมพ์:pdf AbstractStarch was isolated from a variety of deep-purple corn (DPC) by wet-milling process. The use of suitable starch table could provide good protein-starch separation. The data on chemical and physical properties of the DPC starch was compared to those of Maizena, McGarett and Friendship, the three commercial starches. Chemical compositions and starch contents of the DPC starch and the others were quite similar. Protein, fat and crude fiber contents which indicate the starch quality were lower. The DPC starch granule size (7.65 - 22.95 micron) was a little wider range than those of the three commercial ones. Microscopic examinations, both light and scanning electron, of the starch granules were measured. The DPC starch had more white color, somewhat higher water and oil -absorptions and higher solubility and swelling power than those of the commercial ones, but similar in gelatinization temperature range. It's degree of syneresis was lower than that of McGarett. Brabender viscosity patterns of the DPC starch and the commercial ones were quite similar. The DPC starch presented peak viscosity (660 B.U.), set-back (440 B.U.), consistency (630 B.U.) and breakdown (190 B.U.) upon continual cooking. |
 ที่มา:การประชุมวิชาการ ครั้งที่ 47 มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:ฟิล์มผสมคาร์บอกซีเมธทิลเซลลูโลสจากเปลือกมะละกอ/แป้งสตาร์ชข้าวโพด |
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