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A Study on the Extrusion of Soy Protein Film Incorporated with Soy-Derived Cellulose Fibers

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dc.contributor.advisor Lim, Loong-Tak Chan, Roc Tsz-Pang 2012-08-31 2012-09-06T19:11:39Z 2012-09-06T19:11:39Z 2012-09-06
dc.description.abstract A biodegradable alternative to synthetic plastics was explored in this study through the extrusion of a soy-based protein/fiber composite film. Two fractions of fibers with different size distributions (nano- to micro-) were isolated from soy pods and stems using a chemi-mechanical method. Fibers through successive treatments were characterized via microscopy, x-ray diffraction, and Fourier Transform infrared analysis (FTIR). The continuous extrusion of homogenous SPI film (0.08 to 0.3 mm thick) was reported for the first time. Processing window was limited by protein sensitivity to moisture and heat. With the incorporation of extracted fibers, homogenous films were obtained with a concentration below 0.5% w/w fiber/SPI. Increasing fiber content resulted in the formation of aggregates. At the optimal concentration of 0.25% w/w fiber/SPI, films exhibited mild improvements in mechanical performance most noticeable at a high RH (84%). Film properties with and without fiber addition were negatively affected by relative humidity. Titanium dioxide addition suggested mild coupling effects for SPI and fiber. en_US
dc.description.sponsorship Hannam Soy Foundation / Ontario Ministry of Agricultural, Food, and Rural Affairs (OMAFRA) en_US
dc.language.iso en en_US
dc.subject extrusion en_US
dc.subject thin films en_US
dc.subject cellulose en_US
dc.subject soy protein en_US
dc.subject soy en_US
dc.subject composite en_US
dc.subject fiber en_US
dc.subject bioplastic en_US
dc.subject biodegredable en_US
dc.subject nanofibers en_US
dc.subject microfibers en_US
dc.subject glycerol en_US
dc.subject nanocomposite en_US
dc.subject titanium dioxide en_US
dc.subject nanoparticles en_US
dc.title A Study on the Extrusion of Soy Protein Film Incorporated with Soy-Derived Cellulose Fibers en_US
dc.type Thesis en_US Food Science en_US Master of Science en_US Department of Food Science en_US

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