https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30254 Wed 11 Apr 2018 16:02:25 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:29717 w = 0.6. Films plasticized with glycerol, under all temperatures and RH conditions (11%–96%), adsorbed more moisture resulting in higher equilibrium moisture contents. Reduction of the temperature enhanced the equilibrium moisture content and monolayer water of the films. The obtained experimental data were fitted to different models including two-parameter equations (Oswin, Henderson, Brunauer–Emmitt–Teller (BET), Flory–Huggins, and Iglesias–Chirife), three-parameter equations Guggenhiem–Anderson–deBoer (GAB), Ferro–Fontan, and Lewicki) and a four-parameter equation (Peleg). The three-parameter Lewicki model was found to be the best-fitted model for representing the experimental data within the studied temperatures and whole range of relative humidities (11%–98%). Addition of glycerol increased the net isosteric heat of moisture sorption of pea starch film. The results provide important information with estimating of stability and functional characteristics of the films in various environments.]]> Wed 11 Apr 2018 14:24:45 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30233 L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box–Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p < 0.05) on all the responses. However, a value was only significantly (p < 0.05) affected by pea starch and guar gum in a positive and negative linear term, respectively. The effect of interaction of starch × glycerol was also significant (p < 0.05) on TR of edible films. Interaction between independent variables starch × guar gum had a significant impact on the b and YI values. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on V, MC, L, b, ΔE, YI, and WI; glycerol level on ΔE and WI; and guar gum on ΔE and SOL value. The results were analyzed by Pareto analysis of variance (ANOVA) and the second order polynomial models were developed from the experimental design with reliable and satisfactory fit with the corresponding experimental data and high coefficient of determination (R²) values (>0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.]]> Wed 04 Sep 2019 10:24:08 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30459 EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.]]> Wed 04 Sep 2019 09:55:08 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30355 Tue 03 Sep 2019 18:30:18 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30547 Sat 24 Mar 2018 07:27:11 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:35623 Mon 23 Sep 2019 16:57:37 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30458 Mon 01 Jul 2019 11:15:00 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:33951 Fri 25 Jan 2019 09:20:06 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:33354 Fri 19 Oct 2018 16:54:43 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:43395 Fri 16 Sep 2022 09:51:41 AEST ]]>