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Development of novel pea flour-based nanofibres by electrospinning method
Date
2018-05-01
Author
Oğuz, Seren
Aydogdu, AYÇA
Şümnü, Servet Gülüm
Şahin, Serpil
Metadata
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k values increased significantly with increase in pH and HPMC concentration. It also increased with increase in pea flour concentration for basic solutions. Pea flour concentration increased diameter and water vapour permeability (WVP) values of nanofibres. This study showed that electrospinning was a promising method for fabrication of homogenous pea flour and HPMC-based nanofibres to be used in packaging industry.
Subject Keywords
Food Science
,
Industrial and Manufacturing Engineering
URI
https://hdl.handle.net/11511/36202
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
DOI
https://doi.org/10.1111/ijfs.13707
Collections
Department of Food Engineering, Article
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S. Oğuz, A. Aydogdu, S. G. Şümnü, and S. Şahin, “Development of novel pea flour-based nanofibres by electrospinning method,”
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, pp. 1269–1277, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36202.