Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

Z. A. Nur Hanani; E. Beatty; Y. H. Roos; M. A. Morris; J. P. Kerry

doi:10.1016/j.jfoodeng.2012.07.002

Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

Z. A. Nur Hanani
, E. Beatty
, Y. H. Roos
, M. A. Morris
, J. P. Kerry

Food Packaging Group
School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100-400 rpm) and temperature (90, 90, 90, 90 °C and 90, 120, 90, 90 °C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300 rpm improved (P < 0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P < 0.05) when a screw speed of 400 rpm was employed. Increasing the speed of extrusion promoted (P < 0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility.

Original language	English
Pages (from-to)	606-614
Number of pages	9
Journal	Journal of Food Engineering
Volume	113
Issue number	4
DOIs	https://doi.org/10.1016/j.jfoodeng.2012.07.002
Publication status	Published - Dec 2012
Externally published	Yes

Keywords

Biodegradable films
Extrusion
Gelatin films
Mechanical properties
Water vapour permeability (WVP)

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10.1016/j.jfoodeng.2012.07.002

Cite this

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title = "Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion",

abstract = "Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100-400 rpm) and temperature (90, 90, 90, 90 °C and 90, 120, 90, 90 °C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300 rpm improved (P < 0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P < 0.05) when a screw speed of 400 rpm was employed. Increasing the speed of extrusion promoted (P < 0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility.",

keywords = "Biodegradable films, Extrusion, Gelatin films, Mechanical properties, Water vapour permeability (WVP)",

author = "\{Nur Hanani\}, \{Z. A.\} and E. Beatty and Roos, \{Y. H.\} and Morris, \{M. A.\} and Kerry, \{J. P.\}",

year = "2012",

month = dec,

doi = "10.1016/j.jfoodeng.2012.07.002",

language = "English",

volume = "113",

pages = "606--614",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

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TY - JOUR

T1 - Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

AU - Nur Hanani, Z. A.

AU - Beatty, E.

AU - Roos, Y. H.

AU - Morris, M. A.

AU - Kerry, J. P.

PY - 2012/12

Y1 - 2012/12

N2 - Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100-400 rpm) and temperature (90, 90, 90, 90 °C and 90, 120, 90, 90 °C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300 rpm improved (P < 0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P < 0.05) when a screw speed of 400 rpm was employed. Increasing the speed of extrusion promoted (P < 0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility.

AB - Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100-400 rpm) and temperature (90, 90, 90, 90 °C and 90, 120, 90, 90 °C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300 rpm improved (P < 0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P < 0.05) when a screw speed of 400 rpm was employed. Increasing the speed of extrusion promoted (P < 0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility.

KW - Biodegradable films

KW - Extrusion

KW - Gelatin films

KW - Mechanical properties

KW - Water vapour permeability (WVP)

UR - https://www.scopus.com/pages/publications/84866429109

U2 - 10.1016/j.jfoodeng.2012.07.002

DO - 10.1016/j.jfoodeng.2012.07.002

M3 - Article

AN - SCOPUS:84866429109

SN - 0260-8774

VL - 113

SP - 606

EP - 614

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 4

ER -

Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion

Abstract

Keywords

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