Selection of the conveyor belt material for edible film production by a continuous casting process
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100422 |
Resumo: | Abstract The scaling up of the wet process and the design of a coating line to produce edible films, require the consideration of several factors such as, the film formulation, drying kinetics of the films, and the selection of a suitable support material in which to pour the solution. This work aimed to select the most suitable material for the construction of a conveyor belt for the fabrication of edible films through the wet process. The surface properties of the starch film-forming solution were determined. Several commercial materials for conveyor belts were tested. The film-forming solution spreadability and work of adhesion were determined. The mechanical behavior of the dry film was evaluated through mechanical properties and peeling resistance. All materials tested showed good performance under the operational conditions assayed to obtain edible films. Finally, the polyurethane band was chosen due to its appropriate performance and lower cost. |
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ITAL-1 |
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Brazilian Journal of Food Technology |
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Selection of the conveyor belt material for edible film production by a continuous casting processStarch filmsSpreadabilityWork of adhesionSolid surface tensionScaling upCoating lineAbstract The scaling up of the wet process and the design of a coating line to produce edible films, require the consideration of several factors such as, the film formulation, drying kinetics of the films, and the selection of a suitable support material in which to pour the solution. This work aimed to select the most suitable material for the construction of a conveyor belt for the fabrication of edible films through the wet process. The surface properties of the starch film-forming solution were determined. Several commercial materials for conveyor belts were tested. The film-forming solution spreadability and work of adhesion were determined. The mechanical behavior of the dry film was evaluated through mechanical properties and peeling resistance. All materials tested showed good performance under the operational conditions assayed to obtain edible films. Finally, the polyurethane band was chosen due to its appropriate performance and lower cost.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100422Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.02620info:eu-repo/semantics/openAccessGamboni,Jimena ElizabethColodro,María VerónicaSlavutsky,Aníbal MarceloBertuzzi,María Alejandraeng2021-04-23T00:00:00Zoai:scielo:S1981-67232021000100422Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-04-23T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Selection of the conveyor belt material for edible film production by a continuous casting process |
title |
Selection of the conveyor belt material for edible film production by a continuous casting process |
spellingShingle |
Selection of the conveyor belt material for edible film production by a continuous casting process Gamboni,Jimena Elizabeth Starch films Spreadability Work of adhesion Solid surface tension Scaling up Coating line |
title_short |
Selection of the conveyor belt material for edible film production by a continuous casting process |
title_full |
Selection of the conveyor belt material for edible film production by a continuous casting process |
title_fullStr |
Selection of the conveyor belt material for edible film production by a continuous casting process |
title_full_unstemmed |
Selection of the conveyor belt material for edible film production by a continuous casting process |
title_sort |
Selection of the conveyor belt material for edible film production by a continuous casting process |
author |
Gamboni,Jimena Elizabeth |
author_facet |
Gamboni,Jimena Elizabeth Colodro,María Verónica Slavutsky,Aníbal Marcelo Bertuzzi,María Alejandra |
author_role |
author |
author2 |
Colodro,María Verónica Slavutsky,Aníbal Marcelo Bertuzzi,María Alejandra |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Gamboni,Jimena Elizabeth Colodro,María Verónica Slavutsky,Aníbal Marcelo Bertuzzi,María Alejandra |
dc.subject.por.fl_str_mv |
Starch films Spreadability Work of adhesion Solid surface tension Scaling up Coating line |
topic |
Starch films Spreadability Work of adhesion Solid surface tension Scaling up Coating line |
description |
Abstract The scaling up of the wet process and the design of a coating line to produce edible films, require the consideration of several factors such as, the film formulation, drying kinetics of the films, and the selection of a suitable support material in which to pour the solution. This work aimed to select the most suitable material for the construction of a conveyor belt for the fabrication of edible films through the wet process. The surface properties of the starch film-forming solution were determined. Several commercial materials for conveyor belts were tested. The film-forming solution spreadability and work of adhesion were determined. The mechanical behavior of the dry film was evaluated through mechanical properties and peeling resistance. All materials tested showed good performance under the operational conditions assayed to obtain edible films. Finally, the polyurethane band was chosen due to its appropriate performance and lower cost. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100422 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100422 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.02620 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.24 2021 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702643175424 |