Effect of nano-alumina concentration on the mechanical, rheological, barrier and morphological properties of guar gum
In this work, nano-alumina was utilized as a reinforcing agent for guar gum, with an aim to improve its performance properties; especially, mechanical and barrier i.e. water vapor transmission rate (WVTR). Films were prepared by the process of solution casting. Concentration of nano-alumina was vari...
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| Veröffentlicht in: | Journal of food science and technology 2016-04, Vol.53 (4), p.1948-1956 |
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| container_end_page | 1956 |
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| container_issue | 4 |
| container_start_page | 1948 |
| container_title | Journal of food science and technology |
| container_volume | 53 |
| creator | Savvashe, Prashant Kadam, Pravin Mhaske, Shashank |
| description | In this work, nano-alumina was utilized as a reinforcing agent for guar gum, with an aim to improve its performance properties; especially, mechanical and barrier i.e. water vapor transmission rate (WVTR). Films were prepared by the process of solution casting. Concentration of nano-alumina was varied as 0, 1, 3, 5 and 7 parts per hundred parts of resin (phr) in guar gum. The prepared pristine and guar gum/alumina nano-composite films were characterized for mechanical, puncture, x-ray diffraction, barrier, rheological and morphological properties. Tensile strength, Young’s modulus, puncture strength, viscosity and crystallinity increased; whereas, WVTR, elongation at break (%) and damping factor decreased with increased concentration of nano-alumina in guar gum. However, optimized improvement in the performance properties were determined for 5 phr nano-alumina loaded guar gum polymer matrix, attributed to its better dispersion and interaction into the guar gum polymer chains due to the hydrophilic nature of both the materials. Above 5 phr concentration nano-alumina started forming aggregates, as evident from scanning electron microscopy. |
| doi_str_mv | 10.1007/s13197-015-2114-7 |
| format | Article |
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Films were prepared by the process of solution casting. Concentration of nano-alumina was varied as 0, 1, 3, 5 and 7 parts per hundred parts of resin (phr) in guar gum. The prepared pristine and guar gum/alumina nano-composite films were characterized for mechanical, puncture, x-ray diffraction, barrier, rheological and morphological properties. Tensile strength, Young’s modulus, puncture strength, viscosity and crystallinity increased; whereas, WVTR, elongation at break (%) and damping factor decreased with increased concentration of nano-alumina in guar gum. However, optimized improvement in the performance properties were determined for 5 phr nano-alumina loaded guar gum polymer matrix, attributed to its better dispersion and interaction into the guar gum polymer chains due to the hydrophilic nature of both the materials. Above 5 phr concentration nano-alumina started forming aggregates, as evident from scanning electron microscopy.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-015-2114-7</identifier><identifier>PMID: 27413221</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Alumina ; aluminum oxide ; Analysis ; Biopolymers ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Composite materials ; Crystal structure ; Dietary fiber ; Food ; Food Science ; guar gum ; hydrophilicity ; Mechanical properties ; modulus of elasticity ; Moisture content ; Morphology ; nanocomposites ; Nanotechnology ; Nutrition ; Original ; Original Article ; Physical properties ; Polymers ; Renewable resources ; Rheology ; scanning electron microscopy ; Studies ; Tensile strength ; Viscosity ; Water vapor ; X-ray diffraction</subject><ispartof>Journal of food science and technology, 2016-04, Vol.53 (4), p.1948-1956</ispartof><rights>Association of Food Scientists & Technologists (India) 2015</rights><rights>Association of Food Scientists & Technologists (India) 2016</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c536t-cbea170f0ab703a359de949ad51dd824f5381d4583348bb49abd11cf10e790983</citedby><cites>FETCH-LOGICAL-c536t-cbea170f0ab703a359de949ad51dd824f5381d4583348bb49abd11cf10e790983</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926899/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926899/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,725,778,782,883,27907,27908,41471,42540,51302,53774,53776</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27413221$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Savvashe, Prashant</creatorcontrib><creatorcontrib>Kadam, Pravin</creatorcontrib><creatorcontrib>Mhaske, Shashank</creatorcontrib><title>Effect of nano-alumina concentration on the mechanical, rheological, barrier and morphological properties of guar gum</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>In this work, nano-alumina was utilized as a reinforcing agent for guar gum, with an aim to improve its performance properties; especially, mechanical and barrier i.e. water vapor transmission rate (WVTR). Films were prepared by the process of solution casting. Concentration of nano-alumina was varied as 0, 1, 3, 5 and 7 parts per hundred parts of resin (phr) in guar gum. The prepared pristine and guar gum/alumina nano-composite films were characterized for mechanical, puncture, x-ray diffraction, barrier, rheological and morphological properties. Tensile strength, Young’s modulus, puncture strength, viscosity and crystallinity increased; whereas, WVTR, elongation at break (%) and damping factor decreased with increased concentration of nano-alumina in guar gum. However, optimized improvement in the performance properties were determined for 5 phr nano-alumina loaded guar gum polymer matrix, attributed to its better dispersion and interaction into the guar gum polymer chains due to the hydrophilic nature of both the materials. Above 5 phr concentration nano-alumina started forming aggregates, as evident from scanning electron microscopy.</description><subject>Alumina</subject><subject>aluminum oxide</subject><subject>Analysis</subject><subject>Biopolymers</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Composite materials</subject><subject>Crystal structure</subject><subject>Dietary fiber</subject><subject>Food</subject><subject>Food Science</subject><subject>guar gum</subject><subject>hydrophilicity</subject><subject>Mechanical properties</subject><subject>modulus of elasticity</subject><subject>Moisture content</subject><subject>Morphology</subject><subject>nanocomposites</subject><subject>Nanotechnology</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Physical properties</subject><subject>Polymers</subject><subject>Renewable resources</subject><subject>Rheology</subject><subject>scanning electron microscopy</subject><subject>Studies</subject><subject>Tensile strength</subject><subject>Viscosity</subject><subject>Water vapor</subject><subject>X-ray 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content</topic><topic>Morphology</topic><topic>nanocomposites</topic><topic>Nanotechnology</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Physical properties</topic><topic>Polymers</topic><topic>Renewable resources</topic><topic>Rheology</topic><topic>scanning electron microscopy</topic><topic>Studies</topic><topic>Tensile strength</topic><topic>Viscosity</topic><topic>Water vapor</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Savvashe, Prashant</creatorcontrib><creatorcontrib>Kadam, Pravin</creatorcontrib><creatorcontrib>Mhaske, Shashank</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade 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nano-alumina was utilized as a reinforcing agent for guar gum, with an aim to improve its performance properties; especially, mechanical and barrier i.e. water vapor transmission rate (WVTR). Films were prepared by the process of solution casting. Concentration of nano-alumina was varied as 0, 1, 3, 5 and 7 parts per hundred parts of resin (phr) in guar gum. The prepared pristine and guar gum/alumina nano-composite films were characterized for mechanical, puncture, x-ray diffraction, barrier, rheological and morphological properties. Tensile strength, Young’s modulus, puncture strength, viscosity and crystallinity increased; whereas, WVTR, elongation at break (%) and damping factor decreased with increased concentration of nano-alumina in guar gum. However, optimized improvement in the performance properties were determined for 5 phr nano-alumina loaded guar gum polymer matrix, attributed to its better dispersion and interaction into the guar gum polymer chains due to the hydrophilic nature of both the materials. Above 5 phr concentration nano-alumina started forming aggregates, as evident from scanning electron microscopy.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>27413221</pmid><doi>10.1007/s13197-015-2114-7</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Alumina aluminum oxide Analysis Biopolymers Chemistry Chemistry and Materials Science Chemistry/Food Science Composite materials Crystal structure Dietary fiber Food Food Science guar gum hydrophilicity Mechanical properties modulus of elasticity Moisture content Morphology nanocomposites Nanotechnology Nutrition Original Original Article Physical properties Polymers Renewable resources Rheology scanning electron microscopy Studies Tensile strength Viscosity Water vapor X-ray diffraction |
| title | Effect of nano-alumina concentration on the mechanical, rheological, barrier and morphological properties of guar gum |
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