METHODS: 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).
RESULTS: With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.
CONCLUSIONS: This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.
Objectives: The main aim of this fundamental investigation is to examine the influence of a two-phase hybrid nanofluid approach on mixed convection characteristics including the consequences of varying Richardson number, number of oscillations, nanoparticle volume fraction, and dimensionless length and dimensionless position of the solid obstacle.
Methods: The migration of composite hybrid nanoparticles due to the nano-scale forces of the Brownian motion and thermophoresis was taken into account. There is an inner block near the middle of the enclosure, which contributes toward the flow, heat, and mass transfer. The top lid cover wall of the enclosure is allowed to move which induces a mixed convection flow. The impact of the migration of hybrid nanoparticles with regard to heat transfer is also conveyed in the conservation of energy. The governing equations are molded into the non-dimensional pattern and then explained using the finite element technique. The effect of various non-dimensional parameters such as the volume fraction of nanoparticles, the wave number of walls, and the Richardson number on the heat transfer and the concentration distribution of nanoparticles are examined. Various case studies for Al2O3-Cu/water hybrid nanofluids are performed.
Results: The results reveal that the temperature gradient could induce a notable concentration variation in the enclosure.
Conclusion: The location of the solid block and undulation of surfaces are valuable in the control of the heat transfer and the concentration distribution of the composite nanoparticles.