Show simple item record Weska, Raquel Moura, Jaqueline Motta de Batista, Lucia de Moraes Rizzi, Jaques Pinto, Luiz Antonio de Almeida 2016-10-19T22:39:07Z 2016-10-19T22:39:07Z 2007
dc.identifier.citation WESKA, Raquel et al. Optimization of deacetylation in the production of chitosan from shrimp waste: use of response surface methodology. Journal of Food Engineering, Oxford, v. 80, n. 3, p. 749-753, 2007. Disponível em: <>. Acesso em: 19 Out. 2016. pt_BR
dc.identifier.issn 0260-8774
dc.description.abstract The use of chitosan in diverse areas is directly related to the polymer’s molecular weight and degree of deacetylation, which depends on the conditions of chitin deacetylation. The aim of the present study consisted of optimization of the deacetylation stage in the production of chitosan, using the response surface methodology for the polymer’s molecular weight. Chitin was obtained from shrimp wastes and the study of deacetylation made through a factorial experimental design, where temperature and time were varied. The estimate of chitosan’s intrinsic viscosity was made by linear regression with the values of reduced viscosity and concentration, using Huggins equation for polymers. The viscosity average molecular weight of chitosan was calculated for each experiment by the equation by Mark–Houwink–Sakurada that relates the intrinsic viscosity to the polymer’s molecular weight. The optimum condition for the deacetylation reaction for molecular weight was observed at a temperature of 130 °C and in 90 min, and corresponded to a molecular weight of chitosan of about 150 kDa, and a deacetylation degree of 90%. pt_BR
dc.language.iso eng pt_BR
dc.publisher Elsevier pt_BR
dc.rights restrict access pt_BR
dc.subject Chitosan pt_BR
dc.subject Deacetylation pt_BR
dc.subject Experimental design pt_BR
dc.subject Molecular weight pt_BR
dc.title Optimization of deacetylation in the production of chitosan from shrimp waste: use of response surface methodology pt_BR
dc.type article pt_BR
dc.identifier.doi 10.1016/j.jfoodeng.2006.02.006 pt_BR

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