نوع مقاله : مقاله پژوهشی لاتین
نویسندگان
دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران
چکیده
این مطالعه اثرات ترکیب روغن گردو بر خواص فیزیکی و مکانیکی و ساختاری فیلمهای خوراکی مبتنی بر سدیم کربوکسی متیل سلولز را با تمرکز بر دو روش افزودن روغن بررسی کرد: پیکربندیهای دولایه و ترکیبی. بدین منظور ابتدا امولسیون جمعکننده روغن گردو (10 درصد روغن) با استفاده از صمغ دانه چیا تثبیت شد و سپس در فرمولاسیون فیلمهای دولایه و کامپوزیت گنجانده شد SEM نشان داد که فیلم دولایه ساختار منسجم و همگنتری را در مقایسه با فیلم کامپوزیت نشان میدهد. تجزیه و تحلیل XRD یک ساختار آمورف نیمهکریستالی را در تمام فیلمها نشان داد، با فیلم دولایه که قلههای کمی تیزتر از فیلم کامپوزیت را نشان میدهد. آزمایشهای محتوای رطوبت و حلالیت تأثیر آبگریز روغن گردو را برجسته میکنند، با فیلمهای دولایه که به دلیل لایههای روغن موضعی سطحی، کمترین میزان رطوبت و حلالیت را نشان میدهند. تجزیه و تحلیل حرارتی با استفاده از DSC و TGA بهبود پایداری حرارتی و کاهش وزن را در فیلم دولایه نشان داد. آزمایشهای مکانیکی نشان داد که فیلم دولایه دارای بیشترین کشیدگی در هنگام شکست (34.3%) و کمترین استحکام کششی (3.4 مگاپاسکال) است. تجزیه و تحلیل رنگ تغییرات قابلتوجهی را در شاخصهای رنگی نشان داد، با فیلمهای کامپوزیتی که اشباع بالاتر و تفاوت رنگ کل را نشان دادند. این یافتهها بر پتانسیل امولسیون روغن گردو تثبیتشده با صمغ دانه چیا، بهویژه در پیکربندیهای دولایه، برای افزایش خواص عملکردی فیلمهای مبتنی بر سدیم کربوکسی متیلسلولز تاکید میکند.
کلیدواژهها
- امولسیون روغن گردو
- خواص فیزیکو مکانیکی و ساختاری
- سدیم کربوکسی متیل سلولز
- صمغ دانه چیا
- فیلمهای خوراکی
موضوعات
©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)
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