魔芋粉-卡拉胶可食性包装膜的制备工艺

发布时间：2018-05-31 20:16

  本文选题：魔芋粉-卡拉胶 + 可食性包装膜　； 参考：《包装工程》2017年09期

【摘要】：目的研究得到魔芋粉-卡拉胶可食性包装膜的成膜优化配比和工艺条件。方法通过正交实验,采用四因素(魔芋粉/卡拉胶配比、甘油添加量、聚乙二醇添加量、水浴温度)四水平法,对膜进行拉伸强度、伸长率、透湿量的测试,综合以上指标,得到优化方案。结果当魔芋粉和卡拉胶的质量比为4∶1,甘油添加量为0.375 mL,聚乙二醇添加量为0.75 g,水浴温度为75℃时,膜的拉伸强度为51.07MPa,伸长率为81.4%,透湿量为798.22 g/(m~2·d)。结论该实验的显著影响因素为魔芋粉/卡拉胶配比和聚乙二醇添加量。制备的包装膜拉伸强度接近普通PE的强度,但透湿量仍然较大,可考虑利用其较大透湿量的特点运用到其他领域。
[Abstract]:Objective to study the optimum proportion and technological conditions of konjac powder-carrageenan edible packaging film. Methods four factors (konjac powder / carrageenan ratio, glycerol, polyethylene glycol, water bath temperature) were used to test the tensile strength, elongation and moisture permeability of the film. The optimized scheme is obtained. Results when the mass ratio of konjac powder to carrageenan was 4: 1, the amount of glycerol was 0.375 mL, the amount of polyethylene glycol was 0.75 g, and the water bath temperature was 75 鈩，

本文编号：1961145