Manufacture and characterization of gelatin films derived from beef,pork and fish sources using twin screw extrusion |
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Authors: | ZA Nur Hanani E Beatty YH Roos MA Morris JP Kerry |
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Affiliation: | 1. Food Packaging Group, Cork, Ireland;2. School of Food and Nutritional Sciences, Cork, Ireland;3. Department of Chemistry, University College Cork, National University of Ireland, Cork, Ireland |
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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. |
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Keywords: | Gelatin films Biodegradable films Extrusion Water vapour permeability (WVP) Mechanical properties |
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