Browsing by Author "M.P. Harikrishnan"

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    Development and characterization of gelatinized starch doped microcellulose paper from tender coconut (Cocos nucifera L) husk
    (2024) R. Pandiselvam; M.P. Harikrishnan; Anandu Chandra Khanashyam; M. Basil; M. Anirudh; M.R. Manikantan; Anjineyulu Kothakota
    Cellulose-starch based composite papers are could be used as packaging materials due to their biodegradable and renewable properties. In this study, biodegradable composite paper were developed from tender coconut husk with starch as an additive. Potato and corn starch were added to the matrix at a ratio of 5%, 10% and 15% and were evaluated for the mechanical, physical, and structural properties as well as the biodegradability of the biocomposite paper. The tensile strength and the elongation percentage of the developed biocomposite paper varied from 12.45 ± 1.69 MPa to 9.52 ± 4.30 MPa and 9.76 ± 0.99% to 15.52 ± 3.27% respectively. The results indicate a decreasing trend in tensile strength with increasing starch concentration, attributed to reduced hydrogen bonding density. Moisture content analysis shows no significant difference between starch types. The composition of the paper was analyzed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The outcomes demonstrated the existence of robust interactions between the hydroxyl groups of starch and cellulose of coconut husk matrix. Moreover, the material showed a degradation rate of approximately 70% within a 20-day period, demonstrating its suitability for the production of biodegradable material. This study suggests that tender coconut husk is a promising material for the production of paper intended for packaging applications.
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    Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues
    (2023) M.P. Harikrishnan; V. Vishnu; Anjineyulu Kothakota; Pandiselvam, R.; T. Venkatesh; Saju Pillai; Manikantan, M.R.
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    Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues
    (2023) M.P. Harikrishnan; V. Vishnu; Anjineyulu Kothakota; Pandiselvam, R.; T. Venkatesh; Saju Pillai; Manikantan, M.R.
    In this study, de-oiled rice bran (RB) and virgin coconut oil cake (VCOC) were selected as base materials. Corn starch, wheat bran, and guar gum were taken as binding agents. The doughs were treated with combined Ultraviolet (UV) (1000 μW/cm2 for 15 min) and Aqueous Ozone (AO) (3 mg/L, exposure time 5 min and pH of 4). The effect of these non-thermal treatments on microbial log reduction, textural characteristics, glass transition (Tg), and crystallinity was studied and compared with the control. The results for all samples, dough raising capacities differed widely by 10–30%. Bulk Density and True Density were 1.6 to 2.5 g/cm3 and 2.3 to 3.3 g/cm3. X-Ray Diffraction indicated 30–45% crystallinity, and crystallite size ranges between 0.54 and 0.90 nm. DSC indicated Tg and melting point between 49°C-55°C and 98°C-101°C for RB dough and at 54°C-60°C and 107°C-134°C for VCOC dough samples. UV with AO treated dough showed a maximum of 5.2 log microbial reduction compared to the untreated sample. The developed RB and wheat bran combination demonstrated the highest tensile strength (0.62 MPa) whereas RB-starch combination had the minimum water absorption (1.33 ml/min). This indicates the ability of additives to improve the characteristics of biodegradable cutlery made from agricultural residues.