Properties of Potato Flour Films as Affected by Ultrasonic Treatment

Abstract

AbstractThe properties of potato flour film‐forming dispersions treated with ultrasound and their resultant films are studied. The microscopic images show that ultrasonic treatment destroys the particles and improves the uniformity of film‐forming dispersions. The resultant potato flour film with ultrasonic treatment has a smoother surface and better transparency. As the ultrasonic power and treatment time increase, elongation at break reduces from 18.85% to 12.87%, while tensile strength increases at first and then decreases. Ultrasound decreases the water vapor transmission rate from 13.68 × 10−11 to 4.92 × 10−11 g−1 s−1 Pa−1 and increases the hydrophobicity of the films. Films with 15 min treatment show a lower water solubility index, while ultrasonic treatment for 45 min increases the solubility of films. The moisture content of treated films is higher than that of the untreated sample. Results show that ultrasonic treatment improves the properties of potato flour films.