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CONDENSATION BARRIER LAYER AND METHOD TO PREPARE THEREOF

The present invention discloses a condensation barrier layer (108) for reducing condensation effect in a food freshness sensor (100) by having a modified kappa-Carrageenan polymer. The k-Carrageenan is modified by way of cross-linking with an ionic salt to form an ionic crosslink network. The method of preparing the condensation barrier layer (108) is characterized by the steps of dissolving kappa-carrageenan, preparing hot potassium sulfate 0.1M, pouring the kappa carrageenan solution into the potassium sulfate, stirring the kappa carrageenan solution, performing solvent casting into petri dish at optimum weight, drying the solution at room temperature, drying the solution overnight in an oven and modifying kappa-carrageenan polymer.


» Number: WO2020235991A1 (A1)

» Publication Date: 26/11/2020

» Applicant: MIMOS BERHAD?[MY]

» Inventor: MOHD ADAM BIN MOHD NOOR?[MY]; NORA'ZAH BINTI ABDUL RASHID?[MY] (2)

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