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- Type of Document: M.Sc. Thesis
- Language: Farsi
- Document No: 43103 (06)
- University: Sharif University of Technology
- Department: Chemical and Petroleum Engineering
- Advisor(s): Frounchi, Masoud
- Abstract:
- One of the great challenges of food industry is the lack of packing materials which can disperse active compositions properly for variety of applications; therefore an antioxidant/antibacterial release system of poly lactic acid in a specific time is a necessity for being used in food packing industry. Most of the researches have been done in the field of drug release system, yet numbers of researches done in the field of food industry are rare. Rate of antibacterial/antioxidant release from polymeric film is relatively fast also calculated based on Fick’s second law of diffusion; therefore primary poly lactic acid is modified by adding ameliorative agents such as poly ethylene glycol and calcium carbonate to molding solution. Poly ethylene glycol (PEG) enhances the mechanical properties of polymeric film, also displacement rate of antibacterial/antioxidant between polymeric chains increases by means of calcium carbonate which is a non toxic, odorless and tasteless component.
The existence of anti microbes is requisite wherever the number of microorganisms is numerous and ready to grow. In this project an antibacterial composite system is surveyed in order to mitigate release effects, also Ascorbic acid (vitamin C) is used as an antibacterial/antioxidant agent . Polymeric films consist of various concentrations of Ascorbic acid, Poly ethylene glycol and Calcium carbonate are prepared, then different kinds of properties such as rate of antibacterial/antioxidant release in water (as a simulator of liquid food), thermal and structural properties, rate of dispersion of Ascorbic acid nanoparticles in polymeric matrix are studied and discussed - Keywords:
- Polylactic Acid ; Ascorbic Acid ; Antibacterial/Antioxidant Release Kinetics
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