EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN
Ibrahim, I., Ebeid, H., Kishk, Y., Abdel Fattah, A., Mahmoud, K., Ibrahim, A., Ebeid, H., Kishk, Y., Abdel Fattah, A., Mahmoud, K. (2019). EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN. EKB Journal Management System, 27(2), 1513-1527. doi: 10.21608/ajs.2019.59413
Ibrahim Amin Ibrahim; Hamdy Mostafa Ebeid; Yasser Fikry Kishk; Abdel Fattah Abdel Kareem Abdel Fattah; Khaled Fahmy Mahmoud; A. I. Ibrahim; H. M. Ebeid; Y. F.M. Kishk; A. A. Abdel Fattah; K. F. Mahmoud. "EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN". EKB Journal Management System, 27, 2, 2019, 1513-1527. doi: 10.21608/ajs.2019.59413
Ibrahim, I., Ebeid, H., Kishk, Y., Abdel Fattah, A., Mahmoud, K., Ibrahim, A., Ebeid, H., Kishk, Y., Abdel Fattah, A., Mahmoud, K. (2019). 'EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN', EKB Journal Management System, 27(2), pp. 1513-1527. doi: 10.21608/ajs.2019.59413
Ibrahim, I., Ebeid, H., Kishk, Y., Abdel Fattah, A., Mahmoud, K., Ibrahim, A., Ebeid, H., Kishk, Y., Abdel Fattah, A., Mahmoud, K. EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN. EKB Journal Management System, 2019; 27(2): 1513-1527. doi: 10.21608/ajs.2019.59413

EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN

Arab Universities Journal of Agricultural Sciences
Article 20, Volume 27, Issue 2, September and October 2019, Page 1513-1527  XML PDF (970.64 K)
Document Type: Original Article
DOI: 10.21608/ajs.2019.59413
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Authors
Ibrahim Amin Ibrahim email orcid 1; Hamdy Mostafa Ebeid2; Yasser Fikry Kishk3; Abdel Fattah Abdel Kareem Abdel Fattah3; Khaled Fahmy Mahmoud4; A. I. Ibrahim5; H. M. Ebeid5; Y. F.M. Kishk5; A. A. Abdel Fattah5; K. F. Mahmoud6
1Food Sci. Dept. Fac. of Agric., Ain Shams Univ. Alqaliobia, Egypt
2Food Science Department Faculty of Agriculture Ain Shams University Cairo, Egypt
3Food Science and Nutrition Department Faculty of Science Taif University Taif, Saudi Arabia
4Department of Food Science and Technology, National Research Centere, Dokki, Cairo, Egypt.
5Food Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadayek Shoubra 11241, Cairo, Egypt
6Food Technology Dept., National Research Centere, Dokki, Giza, Egypt
Abstract
The present study was conducted to prepare nano-chitosan particles (CN) by ultrafine grinding  from crude chitosan powder (CC) using a ball mill with 130 numbers of zirconia beads in range from 0.5 to 1.5 mm diameter (75 beads 0.5 mm diameter, 30 beads 1.0 mm diameter and 25 beads 1.5 mm diameter). In addition, physical and rheological properties of chitosan solutions were determined. The results revealed that ultrafine grinding has effectively milled the chitosan particles to nanoscale. Prepared chitosan nanoparticles were characterized by  devices  X-Ray Diffraction (XRD), Zetasizer particle sizes and Zeta potential of chitosan particles (after milling for 30, 60 and 90 minutes). The particle size of nano-chitosan was distributed in a range of 250-600 nm. with a polydispersity index use as an anti-oxidant and antimicrobial with reducing the amount used to deliver the desired purpose. Additional research is required to further investigate the potential value-added utilization of these chitosan derivatives in improving the quality and safety of some food products. 
Keywords
Nano-chitosan; wet ball mill; Nanotechnology; Physical and rheological properties
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