The Effects Of Drying Temperatures And Oil Contents On Properties Of Biodegradable Film From Konjac Flour

Abstract

Biodegradable films are material based on a biopolymer. The objectives of this research were to study the effects of drying temperatures and olive oil contents on physical and mechanical properties, water vapor permeability (WVP) and solubility of edible konjac films. The plasticizer contents of olive oil were 0%, 1% and 3%. The drying temperatures of 45 and 55 degree Celsius were applied using a heat pump dryer. The results found the tensile strength and solubility of film were significantly decreased (p[Less Than or Equal to]0.05) when the oil contents and drying temperature increased. For the elongation and the thickness, these properties were significantly increased (p[Less Than or Equal to]0.05) by the increase of oil contents and drying temperatures. In addition, water vapor permeability of the film was significantly increased (p[Less Than or Equal to]0.05) when the oil contents and drying temperatures increased.