The influence of the plasticizer on the quality of edible agar-based films

PUŞCĂŞELU (GHEORGHITA), R.; AMARIEI, S.

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dc.contributor.author	PUŞCĂŞELU (GHEORGHITA), R.
dc.contributor.author	AMARIEI, S.
dc.date.accessioned	2019-11-14T20:20:49Z
dc.date.available	2019-11-14T20:20:49Z
dc.date.issued	2016
dc.identifier.citation	PUŞCĂŞELU (GHEORGHITA), R., AMARIEI, S. The influence of the plasticizer on the quality of edible agar-based films. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 76-81. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6886
dc.description.abstract	This study aims to investigate the influence of glycerol on agar-based films. It has identified the optimal plasticizer concentration in order to obtain a film with superior characteristics unlike the one obtained 100% from agar. The film with the best properties was obtained from 1.5 g agar and 1 g glycerol: flexibility, smoothness, transparency, homogenous structure without any pores or cracks. Although having lower solubility than the film made entirely from agar, it is not suitable for packaging liquids orhigh humidity products; in this case, films will be enhanced with lipid compounds, which will increase the degree of hydrophobicity of the material.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	edible film	en_US
dc.subject	packaging	en_US
dc.subject	agar	en_US
dc.title	The influence of the plasticizer on the quality of edible agar-based films	en_US
dc.type	Article	en_US