IMPACTS OF PLASTICIZER AND PRE-HEATING CONDITIONS ON PROPERTIES OF BOVINE AND FISH GELATIN FILMS FABRICATED BY THERMO-COMPRESSION MOLDING TECHNIQUE

Main Article Content

T. Prodpran
K. Chuaynukul
M. Nagarajan
S. Benjakul
S. Prasarpran

Keywords

Compression molding, Film, Gelatin, Glycerol level, Pre-heating conditions, WVP

Abstract

Bovine and fish gelatin films were prepared by thermo-compression molding technique. Effects of glycerol levels (15-35%) and resin pre-heating conditions including pre-heating temperatures (120, 140 and 160 °C) and times (5 and 10 min) on film properties were investigated. Tensile strength (TS), elastic modulus (EM) and yellowness of films decreased but elongation at break (EAB), water-vapor permeability (WVP) and transparency increased with increasing glycerol level. Gelatin films had generally decreased TS, EM, WVP and transparency, whilst increased yellowness as pre-heating temperature and time increased. Therefore, glycerol level and condition used for resin pre-heating directly influenced the film properties.
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