Abstract
The significant effect of the addition of very small proportions of nanofibres and nano-particulates on the physical and mechanical properties of solid materials has been long observed and described. The effect of addition of electrospun fibres on the physical properties of liquid has not been so widely examined. In this paper, the effect of the addition of polyvinyl alcohol (PVOH), and zein nanofibers in sunflower (Helianthus annuus) oil on its viscosity was observed and quantified. For a given amount of material, a trend of increasing effectiveness was found as fibre diameter reduced. The addition of 0.01% (by mass) of fibre increased the kinematic viscosity of oil samples by 15%. The presence of fibre in oil was confirmed by light microscopy whilst the size of the fibres was measured by the analysis of scanning electron microscope images (SEM). This phenomenon of a low concentration of nanofibers significantly increasing viscosity may find practical applications as a foodstuff thickener.
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Thanks
Daniel Robu of Dairycrest Ltd. supplied certain of the biomaterials used. Gheorghie Lang made some preliminary observations on this subject in his final year undergraduate project in the School of Engineering at the University of Lincoln. Prof. Kerry Kirwan of the Warwick Manufacturing Group loaned the Electrospinz “Adam” spinning machine used to make the fibres.
Abstract
Çok küçük oranlarda nanoliflerin ve nano-partiküllerin eklenmesinin katı malzemelerin fiziksel ve mekanik özellikleri
üzerindeki önemli etkisi uzun süredir gözlenmekte ve açıklanmaktadır. Elektrospun nanoliflerin eklenmesinin, sıvının
fiziksel özellikler
Keywords
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Papers |
| Authors | |
| Publication Date | March 30, 2023 |
| Submission Date | November 22, 2021 |
| Published in Issue | Year 2023 Volume: 21 Issue: 1 |
Cite
Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.
Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).