A.A. Kittur

Bio: A.A. Kittur is an academic researcher from Karnatak University. The author has contributed to research in topics: Membrane & Pervaporation. The author has an hindex of 11, co-authored 12 publications receiving 673 citations. Previous affiliations of A.A. Kittur include SDM College of Engineering and Technology.

Pervaporation Separation of Water-Isopropanol Mixtures Using ZSM-5 Zeolite Incorporated Poly(vinyl alcohol) Membranes

Abstract: A solution technique was employed to prepare ZSM-5 zeolite incorporated poly(vinyl alcohol) (PVA) membranes for the pervaporation separation of water-isopropanol mixtures. The membranes were characterized by Fourier transform infrared spectroscopy and differential scanning calorimeter. Glass transition temperatures of the membranes varied from 102 to 110°C, with increasing zeolite content of the membrane. The effect of zeolite loading and feed composition on pervaporation performance of the membranes was analyzed. The membrane containing 6 mass% of zeolite gave the highest separation selectivity of 216 for 10 mass % of water containing feed mixture at 30°C. Increase in water selectivity of the membrane was explained as due to a reduction in free volume by increasing zeolite content of the membrane. Separation selectivity and permeation flux data are dependent on water composition of the feed mixture, but are comparatively less dependent on temperature. The hindrance of water permeation at higher composition of water in the feed mixture was explained as due to the formation of clusters of water molecules. The overall activation energy and preexponential factors were calculated using Arrhenius equation. Pervaporation data have also been explained on the basis of thermodynamic parameters calculated by using Arrhenius equation as well as relationship proposed by Ping et al.

A Review on Chitin and Chitosan Polymers: Structure, Chemistry, Solubility, Derivatives, and Applications

Abstract: Chitin and chitosan are considerably versatile and promising biomaterials. The deacetylated chitin derivative chitosan is a useful and interesting bioactive polymer. Despite its biodegradability, it has many reactive amino side groups, which offer possibilities of chemical modifications, formation of a large variety of beneficial derivatives, which are commercially available or can be made available via graft reactions and ionic interactions. This study looks at the contemporary research in chitin and chitosan towards structure, properties, and applications in various industrial and biomedical fields.

Active Packaging Applications for Food.

Abstract: The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.