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master's thesis
Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:283278
Raguž, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Packaging

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Raguž, K. (2022). Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:283278

Raguž, Katarina. "Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:283278

Raguž, Katarina. "Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:283278

Raguž, K. (2022). 'Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:283278

Raguž K. Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:283278

K. Raguž, "Karakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:283278

Metadata
TitleKarakterizacija višeslojnih filmova od poli (mliječne kiseline) i barijernog sloja od želatine
Title (english)Characterization of multilayer poly (lactic acid) films and gelatin barrier layer
AuthorKatarina Raguž
MentorMia Kurek (mentor)
Committee memberMario Ščetar (predsjednik povjerenstva)
Committee memberNives Marušić Radovčić (član povjerenstva)
Committee memberIvona Elez Garofulić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2022-11-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Inovacije u području pakiranja hrane usmjerene su na alternativne metode i ekološki prigvatljive materijale koji ispunjavaju zahtjeva tržišta i potrošača za smanjenom upotrebomplastičnih ambalažnih materijala. U ovome radu karakterizirani su filmovi na bazi poli(mliječnekiseline) (PLA) s dodatkom sloja želatine (GEL), s i bez dodatka galne (GA) i taninskekiseline (TA). Ispitivana su određena fizikalno kemijska svojstva, kao štosu: debljina, boja, transparentnost, propusnost plinova, te propusnost na vodenu paru.Debljina filmova se povećala nakon dodatka sloja želatine, galne i taninske kiseline u odnosuna kontrolni PLA film. Ukupna razlika u obojenosti nije bila vidljiva ljudskom oku. Dodatkom želatine, te želatine i galne kiseline, smanjila se prozirnost u odnosu na kontrolniuzorak. Dodatkom galne i taninske kiseline dobiva se nepropusnija i kompleksnija struktura,zbog tog što se povećava kristaličnost matriksa. Najveću brzinu prijenosa vodene pare izmjeren je ukontrolnom uzorku (PLA) dok se brzina prijenosa vodene pare smanjuje se dodatkom želatine, galne itaninske kiseline.
Abstract (english)
Innovations in the field of food packaging are focused on alternative methods and environmentally friendly materials that meet market and consumer demands for reduced use of plastic packaging materials. In this work, films based on poly(lactic acid) (PLA) with the addition of a layer of gelatin (GEL), without and with the addition of gallic (GA) and tannic acid (TA) were investigated. These samples were tested for certain physico-chemical properties, such as thickness, colour, transparency, gas permeability, and water vapour permeability. The thickness of the films increased after the addition of a layer of gelatin, gallic and tannic acid compared to the control PLA film. The overall difference in colour was not visible to the human eye. With the addition of gelatin, and gelatin with gallic acid, the transparency decreased compared to the control film. With the addition of gallic and tannic acid, an impermeable and complex structure was obtained, due to the fact that the crystallinity of the matrix was increased. The control sample PLA had the highest water vapor transfer rate, while it was reduced by the addition of gelatin, gallic and tannic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:283278
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-24 12:44:48