Azido zitrikoz eraldatutako arrain-gelatinazko filmak
- Jone Uranga
- Itsaso Leceta
- Alaitz Etxabide
- Pedro Guerrero
- Koro de la Caba
- Iñaki Alegria (ed. lit.)
- Ainhoa Latatu (ed. lit.)
- Miren Josu Omaetxebarria (ed. lit.)
- Patxi Salaberri (ed. lit.)
Publisher: Udako Euskal Unibertsitatea, UEU = Universidad Vasca de Verano
ISBN: 978-84-8438-627-8, 978-84-8438-632-2
Year of publication: 2017
Volume Title: Ingenieritza eta Arkitektura
Tome: 5
Volume: 5
Pages: 56-60
Congress: Ikergazte. Nazioarteko Ikerketa Euskaraz (2. 2017. Iruñea)
Type: Conference paper
Abstract
Fish-gelatin based films were prepared in this work. These films need suitable properties to be competitive. For example, food packaging films must have appropriate mechanical properties to ensure the good quality of foodstuff. In that way, additives were used to enhance properties in fish gelatin films. Specifically, citric acid and glycerol were employed. Reaction happened thanks to the citric acid, which is a natural additive. Regarding glycerol, it worked as a plasticizer. Reaction and properties were analyzed and also, environmental assessment was carried out. Thus, the main benefits derived from the use of these films were identified.