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- Type of Document: M.Sc. Thesis
- Language: Farsi
- Document No: 48890 (06)
- University: Sharif University of Technology
- Department: Chemical and Petroleum Engineering
- Advisor(s): Roosta Azad, Reza
- Abstract:
- In the world today, biological materials widely used are which requires proper packaging, the types of enzymes are used in various industries: food, pharmaceutical, cosmetics. Shelf Life of enzymes Limited and affected by internal and external factors a maximum of one year. Internal factors include water activity, pH, microbial flora, oxidation-reduction potential, chemistry and biochemistry products, product formulation, additives and the reaction with package. External factors such as relative humidity, light, gas atmosphere within the package, the storage conditions and temperature. Water activity and relative humidity are important factors in spoilage. Avoid drying, lipid reaction, inhibiting the growth of microorganisms, clumping, softening and marketable and attractive to depend on moisture content. In this study, the optimum conditions for the enzyme amylase: dark environment, pH=7, temperature 30-40 0C and relative humidity less than 40%. Moisture content decreases with increasing temperature. Water activity is directly related to the moisture content at a constant temperature and Oswin model was used to analyze moisture content-water activity. Second step is packaging design. Red meat was selected as a model for microbial evaluation. HDPE polymer film was selected as the primary coating. To raise shelf life is used one inner of chitosan coating with the three extracts of honey, thyme, turmeric. PP polymer film was chosen as secondary packaging. For the analysis of experimental data was used software Excel 2013
- Keywords:
- Extract ; Polymers ; Packaging ; Amidase Enzyme ; Shelf Life ; Biological Materials
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