2026-09-18T19:39:05Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/113215 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Wang, Yi-Cheng Lee, Youngsoo Miller, Michael J Wang, Shengya 2022-01-12T22:35:20Z 2022-01-12T22:35:20Z 2024-01-12T22:35:30Z 2021-07-21 2021-08 Food needing to be easier to make with less processing time is becoming prevalent due to increasingly fast-paced lifestyles becoming the norm. This makes edible film packaging that can bring both convenience and health benefits to consumers and no pollution to the environment a need for the market. This research aims to determine the effect of polymer concentration of 4 dietary fibers, e.g., guar gum, locust bean gum, pectin, and hydroxypropyl methylcellulose, and glycerol concentration to the mechanical properties and dissolution/ partial dissolution time of their films and the viscosity of their solution. Specifically, it investigates if the higher glycerol and polymer concentration leads to the better mechanical properties and shorter dissolution/ partial dissolution time of the films and higher viscosity of polymer solutions. In this context, partial dissolution time is defined as the time it takes for polymer films to break down to pieces smaller than 2 mm × 2 mm. In this study, I tested the film thickness, mechanical properties e.g., tensile strength and elongation at break, moisture content, partial dissolution/dissolution time, water vapor permeability, color of films, and viscosity of solutions of different concentrations of each polymer and different concentrations of glycerol. I also analyzed and compared the test results of guar gum, locust bean gum, pectin, and hydroxypropyl methylcellulose comprehensively. The results showed that the assumption was proved correct for guar gum, locust bean gum and pectin solutions and films, but hydroxypropyl methylcellulose showed its special properties because of its thermo-gelatinous characteristics and structure. My study indicates that higher polymer concentration and glycerol concentration of solution leads to better mechanical properties, longer dissolution/ partial dissolution time and higher viscosity for some but not all polymers, but the data of all the test results can be used to guide the production and application of edible film packages made from guar gum, locust bean gum, pectin and hydroxypropyl methylcellulose for the potential health benefits and convenience for consumers. Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-08-01 The student, Shengya Wang, accepted the attached license on 2021-07-18 at 15:40. The student, Shengya Wang, submitted this Thesis for approval on 2021-07-18 at 15:50. This Thesis was approved for publication on 2021-07-21 at 15:46. DSpace SAF Submission Ingestion Package generated from Vireo submission #17002 on 2022-01-12 at 12:55:29 Made available in DSpace on 2022-01-12T22:35:20Z (GMT). No. of bitstreams: 2 WANG-THESIS-2021.pdf: 11722470 bytes, checksum: 7348f21c977863c81a9313ae0b7d049e (MD5) LICENSE.txt: 4209 bytes, checksum: ee6fa6a7add2b8a077fb73b2d65da70a (MD5) Previous issue date: 2021-07-21 Embargo set by: Seth Robbins for item 121141 Lift date: 2024-01-12T22:35:30Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system U of I Only application/pdf http://hdl.handle.net/2142/113215 en Copyright 2021 Shengya Wang Edible films Development and characterization of edible films made from four dietary fibers -pectin, guar gum, locust bean gum, and hydroxypropyl methylcellulose text Thesis Food Science & Human Nutrition Food Science & Human Nutrition University of Illinois at Urbana-Champaign Thesis M.S.