The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method

Date

2019-11-11

Author

Oğuz, Seren

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Electrospinning is a process that produces continuous nanofibers through the action of an electric field imposed on a polymer solution. Microfluidization is one of advanced homogenization methods. In this study, it was aimed to produce legume flour based homogeneous nanofibers by electrospinning. The effects of flour concentration and poly(ethylene) oxide (PEO) concentration on nanofiber morphology were discussed. The effect of microfluidization process on apparent viscosity, electrical conductivity and nanofiber morphology was evaluated. Solutions were prepared at alkali pH value of 10 with 0.5% (w/v) hydroxypropyl methylcellulose (HPMC) and with different legume flour concentrations (1%, 2%, 3%, 3.5% 4%, 5%, 6%, 7.5% w/v) and different PEO concentrations (0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5% w/v). Fiber morphology was affected by both legume and PEO concentration. For both legume flour solutions, SEM images confirmed that homogenous nanofiber formation (HNF) was obtained from the solutions with PEO concentrations equal or greater than 2.5%. Also, fibers become smoother as PEO concentration increased. Microfluidization process was applied on solutions with 3.5% PEO and 5.25% flour concentration and with 2.5% PEO and 7.5% flour concentration. Microfluidization process increased consistency coefficients (k) of both legume flour solutions while decreased electrical conductivity of solutions. Therefore, microfluidization process did not have a positive effect on obtaining homogeneous nanofibers and resulted in fibers with beads.

Subject Keywords

Eelectrospinning, Nanofiber, Microfluidization, Pea flour, Lentil flour, Poly(ethylene) oxide

URI

http://www.gidamo.org.tr/resimler/ekler/4bc64a9c180f586_ek.pdf?tipi=17turu=Dsube=0
https://hdl.handle.net/11511/77750

Conference Name

11th NationalFood Engineering Congress, Antalya, Türkiye, 7 - 09 Kasım 2019

Collections

Unverified, Conference / Seminar

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Citation Formats

S. Oğuz, “The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method,” presented at the 11th NationalFood Engineering Congress, Antalya, Türkiye, 7 - 09 Kasım 2019, 2019, Accessed: 00, 2021. [Online]. Available: http://www.gidamo.org.tr/resimler/ekler/4bc64a9c180f586_ek.pdf?tipi=17turu=Dsube=0.