Analyze Infrared Heating Characteristics of Potato Starch and Measure its Functional Film Properties

Objectives: To analyze the effect of potato starch infrared heating (IR) and functional characteristics film. Methods: Potato was heated by IR heater at different time intervals (45 min, 65 min 85 min) used to develop polymer films addition glycerol as a plasticizing agent. The surface temperature bed thickness measured using thermal imaging camera. varied from 72.77oC 80.83oC. properties developed were analyzed their thickness, solubility, contact angle, puncture strength coefficient friction with surfaces. Findings: results indicate that treated film 2.5 3.79N value found less in control recorded 1.87N. modified opacity increased 0.11 0.128mm 1.15 1.22 percent respectively. solubility than control. SEM FTIR analysis show heat treatment has significant on morphology Novelty: Infrared structural improved Keywords: Starch film; heating; Functional; Physical; Mechanical