Mechanical Properties of Carboxymethyl Cellulose Edible Films

Authors

  • Safaa A. Laith Department of Food Science and Biotechnology, College of Agriculture, University of Basrah
  • Alaa G. Al-Hashimi Department of Food Science and Biotechnology, College of Agriculture, University of Basrah

DOI:

https://doi.org/10.37077/25200860.2019.129

Keywords:

Synthesis, Carboxylmethyl cellulose, Edible films, Extraction

Abstract

This study was conducted to extract cellulose and synthesis  carboxymethyl cellulose from flour bran. Fourier Transform Infrared Spectrometer (FT-IR) was used to confirm the existent of the carboxymethyl group. The sample edible films were  prepared using 1, 2, 3, and 4 % CMC, and two types of plasticizers glycerol and  sorbitol, (20, 40 and 60) %. Their qualitative, mechanical, reservation and thermal characteristics were studied. Tensile strength ranged 28-51.3 MPa and elongation percentage ranged between 65.5-91.0 %. The thickness of simple cellulose films were 0.018-0.078 mm. The values of solubility (19.05-36.31%) and the permeability values  of simple cellulose film increased with the increasing of the plasticized ratio.  The highest permeability was 11.99 g.mm/m2.h.kp at 60% glycerol and thermogravimetric analysis for some simple cellulose film plasticized by glycerol were 135, 146.29, 125 and123.23° C.

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Published

2019-05-30

How to Cite

Laith, S. A., & Al-Hashimi, A. G. (2019). Mechanical Properties of Carboxymethyl Cellulose Edible Films. Basrah J. Agric. Sci., 32(1), 68-78. https://doi.org/10.37077/25200860.2019.129

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