Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate
tarafından
Üney, Sinem, author.
Başlık
:
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate
Yazar
:
Üney, Sinem, author.
Yazar Ek Girişi
:
Üney, Sinem, author.
Fiziksel Tanımlama
:
xiii, 101 leaves:+ 1 computer laser optical disc.
Özet
:
In this thesis; it is aimed to develop a novel, ultra thin, homogeneous edible coating with adequate gas barrier properties by layered deposition of chitosan and sodium caseinate with dipping and spraying methods and compare the coating structures. The parameters considered in this study are pH, adsorption times, number of layers and the types of the top layer. To determine the appropriate conditions, zeta potential and hydrodynamic diameter measurements of chitosan and sodium caseinate were done. After determining the appropriate concentrations and pH values, layer deposition has been initiated. Following the formation of multilayer coating by UV-Vis spectrophotometer, the most suitable combination was determined for the formation of multilayer coating. Multilayered coating characterization was done by Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM) and Surface Plasmon Resonance which allows to observe coating formation in-situ. Moreover antimicrobial activity, water vapor permeability and oxygen permeability were also investigated. It has been observed that the multilayer coating structures obtained by dipping and spraying methods have some differences. The formation of multilayer coating has been followed successfully with UV-Vis spectrophotometer; besides information about surface topography and coating thickness is obtained by Atomic Force Microscopy (AFM). The multilayered coatings have no significant effects on oxygen permeability and water vapor permeability; however it has contact antimicrobial effect.
Konu Başlığı
:
Food -- Preservation.
Edible coatings.
Chitosan.
Casein.
Sodium.
Yazar Ek Girişi
:
Bayramoğlu, Beste
Tüzel Kişi Ek Girişi
:
İzmir Institute of Technology. Food Engineering.
Tek Biçim Eser Adı
:
Thesis (Master)--İzmir Institute of Technology:Food Engineering.
İzmir Institute of Technology:Food Engineering--Thesis (Master).
Elektronik Erişim
:
Library | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi |
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IYTE Library | Tez | T001510 | TP371.2 .U56 2016 | Tez Koleksiyonu |