Prediction of Some Physical Attributes of Cassava Starch-Zinc Nanocomposite Film for Food-Packaging Applications

摘要

Characterization of nanocomposite film requires a high level of instrumentation and accuracy in measurements. It is normally arduous to achieve correct measurement of a system under different conditions using the same instrument without allowing for errors. For this reason, model representation of a system is usually encouraged. In this research, empirical model equations were developed for predicting some physical attributes of cassava starch-zinc nanocomposite film for food-packaging applications. Samples of the films, with thickness ranging between 15 and 17 μm, were developed by blending 24 g of cassava starch, 0-2% zinc nanoparticles, and 45-55% glycerol. The permeability of the films, which helps in maintaining the quality of packaged food, was determined due to oxygen and water vapour at a temperature of 27℃ and 65% RH. Elastic modulus and hardness were determined using nano-indentation techniques. Empirical model equations were developed using Box-Behnken design from 60% of the total data and the remainder were predicted. Results showed that the models developed are fit, and there were no significant differences between the 40% remaining data and model predicted data (< 0.05). The contributions of the model terms to the validity of the equations were generally high with mean square error (MSE) < 10%. The result indicates that the models can be suitable for predicting permeability, hardness, and elastic modulus of cassava starch-zinc nanocomposite film.