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Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design

Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hiera...

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Main Authors: Sapuan, S. M., Hamdan, N. Salwa, Mohammad Taha, Mastura, Zuhri, Mohd Yusoff Moh
Format: Article
Language:English
Published: NC State University 2020
Online Access:http://eprints.utem.edu.my/id/eprint/25082/2/16657-63523-1-PB.PDF
http://eprints.utem.edu.my/id/eprint/25082/
https://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_15_2_4065_Salwa_Shannon_Entropy_Hierarchy/7659
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spelling my.utem.eprints.250822021-04-16T15:30:42Z http://eprints.utem.edu.my/id/eprint/25082/ Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design Sapuan, S. M. Hamdan, N. Salwa Mohammad Taha, Mastura Zuhri, Mohd Yusoff Moh Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hierarchy Process method to aid the selection process of starch as matrix in green biocomposites for takeout food packaging design. The proposed selection system ranks alternative starches in terms of the key design elements, i.e. strength, barrier property, weight, and cost. Shannon’s entropy established corresponding weight values for the indicators selected. Six starches: wheat, maize, potato, cassava, sago, and rice were appraised using gathered data from the literature to determine their suitability as a more sustainable option. This study found that sago starch obtained the highest priority score of 26.8%, followed by rice starch (20.2%). Sensitivity analysis was then carried out to further verify the results; sago starch was at the top rank for five of six different scenarios tested. The results showed that sago starch is the starch that can best satisfy the design requirements. Despite the results attained, the selection framework used could be enhanced with a more comprehensive attributes assessment and extensive dataset. NC State University 2020 Article PeerReviewed text en http://eprints.utem.edu.my/id/eprint/25082/2/16657-63523-1-PB.PDF Sapuan, S. M. and Hamdan, N. Salwa and Mohammad Taha, Mastura and Zuhri, Mohd Yusoff Moh (2020) Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design. Bioresources, 15 (2). pp. 4065-4088. ISSN 1930-2126 https://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_15_2_4065_Salwa_Shannon_Entropy_Hierarchy/7659
institution Universiti Teknikal Malaysia Melaka
building UTEM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknikal Malaysia Melaka
content_source UTEM Institutional Repository
url_provider http://eprints.utem.edu.my/
language English
description Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hierarchy Process method to aid the selection process of starch as matrix in green biocomposites for takeout food packaging design. The proposed selection system ranks alternative starches in terms of the key design elements, i.e. strength, barrier property, weight, and cost. Shannon’s entropy established corresponding weight values for the indicators selected. Six starches: wheat, maize, potato, cassava, sago, and rice were appraised using gathered data from the literature to determine their suitability as a more sustainable option. This study found that sago starch obtained the highest priority score of 26.8%, followed by rice starch (20.2%). Sensitivity analysis was then carried out to further verify the results; sago starch was at the top rank for five of six different scenarios tested. The results showed that sago starch is the starch that can best satisfy the design requirements. Despite the results attained, the selection framework used could be enhanced with a more comprehensive attributes assessment and extensive dataset.
format Article
author Sapuan, S. M.
Hamdan, N. Salwa
Mohammad Taha, Mastura
Zuhri, Mohd Yusoff Moh
spellingShingle Sapuan, S. M.
Hamdan, N. Salwa
Mohammad Taha, Mastura
Zuhri, Mohd Yusoff Moh
Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design
author_facet Sapuan, S. M.
Hamdan, N. Salwa
Mohammad Taha, Mastura
Zuhri, Mohd Yusoff Moh
author_sort Sapuan, S. M.
title Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design
title_short Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design
title_full Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design
title_fullStr Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design
title_full_unstemmed Application Of Shannon’s Entropy-Analytic Hierarchy Process (AHP) For The Selection Of The Most Suitable Starch As Matrix In Green Biocomposites For Takeout Food Packaging Design
title_sort application of shannon’s entropy-analytic hierarchy process (ahp) for the selection of the most suitable starch as matrix in green biocomposites for takeout food packaging design
publisher NC State University
publishDate 2020
url http://eprints.utem.edu.my/id/eprint/25082/2/16657-63523-1-PB.PDF
http://eprints.utem.edu.my/id/eprint/25082/
https://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_15_2_4065_Salwa_Shannon_Entropy_Hierarchy/7659
_version_ 1698700626233393152
score 13.211869

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