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FISIOLOGY WEEKS 13

FISIOLOGY WEEKS 13. SIMON B W. EDIBLE FILM adalah.

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FISIOLOGY WEEKS 13

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  1. FISIOLOGY WEEKS 13 SIMON B W

  2. EDIBLE FILM adalah • lapisantipisdankontinyuterbuatdaribahan-bahan yang dapatdimakan, dibentukmelapisikomponenmakanan (coating) ataudiletakkandiantarakomponenmakanan (film) yang berfungsisebagai barrier terhadap transfer massa (misalnyakelembaban, oksigen, lipid, cahayadanzatterlarut), danatausebagai carrier bahanmakanandanbahantambahan, sertauntukmempermudahpenangananmakanan. Edible film diaplikasikanpadamakanandengancarapembungkusan, pencelupan, penyikatanataupenyemprotan. 

  3. EDIBLE FILMS & COATING: • MATERIALS THAT ARE APPLIED OVER WHOLE FRUITS & VEGS OR MINIMALLY PROCESSED PRODUCE (MPP) AS A THIN LAYER, CAN BE EATEN AS PART OF THE WHOLE FOOD. • SEE: ABSTRACT OF Preservation of kiwifruit coated with an edible film at ambient temperature • Journal of Food Engineering Volume 50 Issue 4, December 2001, Pages 211-216

  4. ABSTRACT Preservation of kiwifruit coated with an edible film at ambient temperature • With the permeability mathematical model of edible film and analytic hierarchy process (AHP), four items including the permeability of oxygen (PO2), carbon dioxide (PCO2) and water vapour (WVP), and respiratory quotient (PCO2/PO2) of edible film used for kiwifruit preservation were evaluated comprehensively. The optimum edible film composed of soybean protein isolate (SPI), stearic acid (SA), and pullulan (Pul) was obtained and used to preserve kiwifruit. The result showed that the edible film for coating kiwifruit retarded the senescence process of fruit. The softening rates of kiwifruit coated with or without the edible film were 29% and 100%, respectively, in 37 days storage, thus the shelf life of kiwifruit coated with edible film being extended to about 3 times. • Author Keywords: Edible film; Permeability mathematical model; Analytic hierarchy process; AHP; Kiwifruit; Preservation

  5. EDIBLE FILMS (E.F.)CONSISTS OF: • HYDROCOLLOIDS ( CELLULOSE, PROTEIN, ALGINAT, PECTIN, STARCH, FRUIT PASTE. • CARBOHYDRATE (STARCH & STACH MODIFICATIONS, ALGINATE, PECTIN, ARABIC GUM OR GUMS, AND FRUIT PUREE ETC), • PROTEIN : (GELATIN, CASEIN, SOY PROTEIN , CORN PROTEIN, MILK PROTEIN, FISH PROTEIN, GLUTEN, LECTIN , WHEAT, POLLARD ETC) • FATS: WAXS, ACYL GLYCEROL, FATTY ACIDS. • COMPOSITE: A MIXTURE OF FATS & HYDROCOLLOID FILMS

  6. EDIBLE FILMS RECIPE ( Simon B W dkk) • 7,5 G PROT EXTRACT + 35 ML ETHANOL 98% + 100 ML AQUADEST + 1,85 % CMC + 7,5 % V/V GLYCEROL

  7. METHODS OF MAKING E.F. • MIX THE ABOVE RECIPES, BOIL @ 80 0C FOR 15 MINS & STIR, COOL TO 30 0C, ADD ANTIOXYDANT COMPOUNDS (VIT.C OR CITRIC ACID) 0,86 – 2,58% W/V), STIR AND STORED AT A REFRIGERATOR. • DIPPING CUT FRUITS AND STORAGE • APPLE CUTS IN DESIRED SIZES (SLICES), DIPPED IN EDIBLE FILMS SOLUTIONS, LET THEM DRY AT ROOM TEMP. OR 30 0C, OBSERVES

  8. RECENT SCIENTIFIC PUBLICATIONS ON EDIBLE FILM • Guilbert, 1986; Cuq et al., 1995: POLYSACCHARIDE BASED FILM: cellulose, modified cellulose & starch, protein (zein, gluten, collagen, gelatin, ovalbumin, &myofibrillar protein), plant & microbial polysac. (agar, carrageenan, alginate, pectin, dextran, pullulan, curdlan) waxes & lipid derivatives; casein & carnauba wax coating, plus sorbic acid to control surface microbial growth of food

  9. PREPARATION OF GLUTEN BASED FILM • GLUTEN (15 g/100 ml), ethanol 95% (45 ml/100 ml) & pH of solution 3.5 adjusted by acetic acid, glycerol 20 g/100 g gluten), formaldehide (0.2 g/100 g gluten), NaSulfite (0,2 g/100 g gluten) & sorbic acid (80 mg/100 ml sol. All components are mixed, warmed to 50 0C & then cooled @ room temp. ((J. FD SCI. 61(1):116- 1996.)

  10. COMPOSITE FILMS • THE ABOVE RECIPES OF EDIBLE FILMS, GLUTEN IS REPLACED BY WHITE REFINED BEES-WAX AND DISTILLED ACETYLATED MONOGLYCERIDE 20% W/ W. MELTED LIPID COMPOUNDS WERE POURED INTO WARM GLUTEN SOLUTION, STIRRED VIGOROUSLY, & COOL AS E.F. (J. FD SCI. 61(1):116- 1996.)

  11. FLOW CHARGE OF MAKING AN EDIBLE FILMS, OUR RESEARCH IN PPSUB

  12. DIPPING CUT APPLES IN AN EDIBLE FILM SOLUTIONS

  13. MODE OF ACTION OF E.F. • REDUCE MOISTURE LOSS, RESTRICT THE ENTRY OF OXYGEN, LOWER RESPIRATION, RETARD ETHYLENE PROD. RETARD DISCOLORATION & MICROBIAL GROWTH • PRODUCT INTENDED FOR RETAILING ARE IN PARTICULAR NEED FOR FURTHER RESEARCH

  14. PRESERVATION OF MINIMALLY PROCESSED FRUITS & VEGETABLES • CONSUMERS DEMAND READY-TO- USE & READY-TO-EAT FRUITS &VEGS WITH FRESH-LIKE QUALITY & CONTAINING NATURAL INGREDIENTS • FOR REASONS OF EXPENSE, LABOUR & HYGIENE: CATERING INDUSTRY AIMS TO PURCHASE VEGS & FRUITS THAT ARE PEELED, POSSIBLY SLICED, GRATED OR SHREDDED/CUTS, THAT IS, MINIMALLY PROCESSED OR LIGHTLY PROCESSED

  15. TWO PURPOSES MINIMAL PROCESSING OF PRODUCE (MPP) • FIRST, KEEP THE PRODUCE FRESH, SUPPLY IT WITHOUT LOSING ITS NUTRITIONAL QUALITY • SECOND, PRODUCT HAVE A SUFFICIENT SHELF LIFE TO REACH FEASIBLE INTENDED CUSTOMERS. • MICROBIOLOGICAL, SENSORY & NUTRITIONAL SHELF LIFE OF MPP AT LEAST 4 TO 7 DYAS, EVEN LONGER UPTO 21 DAYS DEPENDING ON THE MARKET.

  16. EXAMPLE OF MPP • FRESH APPLE SLICES, MELON/WATERMELON SLICES, FRESH PINEAPPLE TIDBITS, SALAD & CABBAGE MIXES • CARROT & CELERY STICKS • BROCCOLI & CAULIFLOWER FLORETS, • MANGOES SLICES • FRESH MANGOESTAIN FLESH

  17. BROCCOLI FLORETS

  18. EXAMPLES OF CUTS F & V

  19. MPP SNACK APPLE GRANNY SMITH FROM AUSTRALIA

  20. READ THE FOLLOWINGS PATENTS ON EDIBLE FILMS • SUMMARIZE THOSE PATENTS AND PUBLICATIONS • PRESENTED ON THE NEXT LECTURE IN GROUPS • ONE GROUP CONSISTS OF 2 – 3 PERSONS • SEE YOU

  21. PUBLICATION & PATENT • EDIBLE FILM CASSAVA.pdf • Edible film-cellulose patent.htm * • Edible film maltodextrin patent.htm * • Edible-film containing food acids.htm* • *) YOU NEED TO CONNECT WITH INTERNET IN ORDER TO OPEN THESE PATENT FILES

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