English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this work is to study the influence of different proportions of glycerol on the properties of tapioca starch films. The films were characterized to determine crystallinity by using X-ray diffraction (XRD), thermal property by differential scanning calorimetry (DSC) and mechanical property by tensile test. The DSC thermograms show a decrease in the melting temperature (TPeak) with increase in the glycerol content. According to XRD diffractograms, pure starch exhibits crystallinity, but gelatinisation converts the starch film with 0 (w/w) % glycerol to amorphous, it gains back its crystallinity with the increase in the glycerol concentration. Mechanical properties were also influenced by variation of the percentage ratio of glycerol. The tensile strength was observed to decrease with increase in glycerol concentration whereas the elongation at break sharply increase with increase in glycerol concentration.

Physical Properties of Edible Films Based on Tapioca Starch as Affected by the Glycerol Concentration