000			03622ntm a2200337 i 4500
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005			20251230151641.0
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008			251230t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010191(Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .A55 2025 r Thesis
100	0		_aNur Anis Alisya Binti Kamarol Zani, _eauthor.
245	1	0	_aBehaviour of carrageenan solution linking to biocomposite properties / _cNur Anis Alisya Binti Kamarol Zani
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axiv, 122 pages : _billustrations (some color) ; _c30 cm. + _e1 CD-ROM
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aThesis (Master of Science) -- Universiti Malaysia Pahang – 2025
504			_aIncludes bibliographical references
520	3		_aThe behavior of carrageenan solutions plays a crucial role in determining the properties of biocomposite materials. However, there is a lack of comprehensive research on the optimal formulation of carrageenan gels for aromatherapy and food packaging applications. This study investigates the effects of adding salts calcium chloride dihydrate (CCD) and microcrystalline cellulose (MCC) in carrageenan gels, along with the use of plasticizers in carrageenan-PLA films. The aim is to explore how these additives influence the rheological properties, Bloom gel strength, thermal properties, morphology, odor sensory evaluation, and chemical diffusion of carrageenan gels. Carrageenan is known for its gel-forming ability, making it suitable for both aromatherapy and gel-based applications due to its biocompatibility and ability to retain aromatic compounds. This study fills the gap by providing a detailed analysis of carrageenan-based systems that combine desirable gel characteristics with practical applications. The research employed where the concentration of CCD and MCC in carrageenan gels was varied, and rheological measurements were conducted. For the carrageenan-PLA films, different concentrations of polyethylene glycol (PEG) were tested to determine the effects on mechanical properties, water vapor permeability (WVP), and thermal behavior. Results indicated that both the carrageenan gel and carrageenan-PLA formulations exhibited non-Newtonian pseudoplastic behavior. The addition of CCD reduced viscosity and shear stress, with the highest viscosity recorded at 597.84 mPa.s for the gel with 0% CCD. The gelation process accelerated with higher CCD concentrations, and the gel with 2% CCD achieved the highest Bloom gel strength (1324.59 g). Thermal stability and residual weight measurements showed that the gel with 2% CCD maintained its integrity as a long-lasting product. Furthermore, the addition of 0.5% MCC improved the Bloom strength and thermal stability of the gel. In carrageenan-PLA films, 1% PEG showed optimal tensile strength (72.42 MPa), elongation (35.19%), and WVP (4.24 × 10⁻¹⁰ g·m⁻¹·s⁻¹·Pa⁻¹), making it ideal for food packaging applications. The findings highlight the importance of selecting appropriate additives to enhance the functionality of carrageenan gels and films for both aromatherapy and food packaging purposes.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
942			_2lcc _cTHESIS
999			_c103810 _d103816