Filmes comestíveis de celulose bacteriana e sorbitol

VASCONCELOS, Vinicius Soares de; COIMBRA, Cynthia Gisele de Oliveira

Use este identificador para citar ou linkar para este item: http://repositorio.asces.edu.br/handle/123456789/654

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Campo DC	Valor	Idioma
dc.contributor.author	COIMBRA, Cynthia Gisele de Oliveira	-
dc.contributor.author	VASCONCELOS, Vinicius Soares de	-
dc.date.accessioned	2017-04-19T18:23:11Z	-
dc.date.issued	2016-12	-
dc.identifier.uri	http://repositorio.asces.edu.br/handle/123456789/654	-
dc.description	Bacterial cellulose’s pores’ diameter are smaller than those of bacterial cells, what makes it a good material for food coverage; but, when dried, it isn’t adequately moldable and its insolubility compromises the sensory quality. The sweetener sorbitol is considered a plasticizer able to cause structural changes in polymers. This work aimed to study the association of sorbitol and heating time on functional properties of cellulose films. It was made a factorial design with center point wherein concentration of sorbitol and heating time in microwave oven were independent variables to films produced that were evaluated for thickness, water vapor permeability, wettability, water solubility and swelling rate. Results were assessed by analysis of variance. Variation of these effects were significant for all investigated parameters. Films produced under lower conditions best preserve food in dry environments, regardless of its water activity; whereas films produced at higher conditions have drastic reduction in swelling rate and, therefore, doesn’t compromise food’s morphology during storage.	pt_BR
dc.language.iso	pt_BR	pt_BR
dc.subject	Bacterial celluloseeability	pt_BR
dc.subject	Sorbitol	pt_BR
dc.subject	Microwave oven	pt_BR
dc.subject	Water vapor permeability	pt_BR
dc.subject	Water holding capacity	pt_BR
dc.title	Filmes comestíveis de celulose bacteriana e sorbitol	pt_BR
dc.type	TCC	pt_BR
dc.embargo.terms	1826	pt_BR
dc.embargo.lift	2022-04-19T18:23:11Z	-
Aparece nas coleções:	TCC - Farmácia

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