Abstract
Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100–400rpm) and temperature (90, 90, 90, 90°C and 90, 120, 90, 90°C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300rpm improved (P<0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P<0.05) when a screw speed of 400rpm was employed. Increasing the speed of extrusion promoted (P<0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility.
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