多糖膜的制备和成膜过程动态监测及其中试工艺研究
发布时间：2018-09-08 13:24
【摘要】：本论文设计并制造了一种制膜和动态监测的实验装置,利用该装置,将制备的多糖膜液在膜盘上进行了流延,利用近红外装置对膜液在干燥过程中的近红外反射光谱,进行动态监测,并用测厚仪对干燥完成后的薄膜进行均匀性测定。设计并定制了膜中试设备,利用该设备研究了魔芋葡甘聚糖(KGM)膜的配方及中试生产工艺。将中试工艺生产的KGM膜应用于方便面调料的包装,并进行了储藏试验。论文主要得到了以下结果:(1)将普鲁兰溶液在膜盘上进行流延铺展。在液膜干燥初始阶段(0 h),液膜里圈、中圈和外圈上各点的近红外反射图谱处于重叠状态,与普鲁兰膜液较为均一的状态相符;在干燥2.5 h时,普鲁兰膜液的近红外反射率,由外圈至里圈逐渐减小,与膜液的干燥过程是由外向里的现象相符;在干燥成膜结束时(5 h),外圈的近红外反射率略高于中圈,中圈的近红外反射率略高于里圈,这可能是因为在干燥过程中,膜液向中心有轻微的收缩,因而中心的薄膜略高于边缘的薄膜;对动态成膜仪制备的薄膜进行了均匀性测定,各点厚度无显著性差异。(2)KGM膜液的最佳配方为:KGM与水的质量体积比为1.25%,甘油添加量为KGM质量的25%。KGM膜中试生产最优工艺条件为:流延厚度为2 mm,干燥温度为60℃,抽风速度为25 HZ。利用最优的配方和中试生产工艺,生产获得均一平整的KGM膜,其拉伸强度为84.3 MPa,断裂伸长率为63.9%,透明度T值为0.014。(3)用KGM膜包装的方便面调料(调味粉、脱水蔬菜、酱),在储藏6个月后,质量、外观无变化,与相同条件下贮存,未经替换的调料包相比,两种包装的微生物总数无显著性差异,粉包的菌落总数为120 cfu/g,蔬菜包的菌落总数均为450 cfu/g,酱包菌落总数均为350 cfu/g,均符合国家食品安全标准GB17400-2003中菌落总数小于1000cfu/g的要求。
[Abstract]:In this paper, an experimental device for film making and dynamic monitoring is designed and manufactured. By using this device, the prepared polysaccharide membrane liquid is rolled on the membrane disk, and the near-infrared reflectance spectrum of the film solution during drying process is obtained by using the near infrared device. Dynamic monitoring was carried out, and the uniformity of the film after drying was measured by thickness measuring instrument. The pilot-scale equipment of konjac glucomannan (KGM) membrane was designed and customized. The formulation and production process of konjac glucomannan (KGM) membrane were studied. The KGM film produced by pilot-scale process was applied to the packaging of instant noodle seasoning, and the storage test was carried out. The main results are as follows: (1) Pluran solution was spread on the membrane disk. At the initial stage of drying (0 h), liquid film inner circle, middle circle and outer circle), the near infrared reflectance of the liquid film was overlapped, which was consistent with the uniform state of the liquid film, and the near infrared reflectance of the liquid was observed when the liquid was dried for 2. 5 h. The near infrared reflectance of the outer loop was slightly higher than that of the middle circle, and the near infrared reflectivity of the middle circle was slightly higher than that of the inner ring at the end of the drying film formation. This may be due to the slight contraction of the liquid toward the center during drying, so that the film in the center is slightly higher than the film at the edge, and the uniformity of the film prepared by the dynamic film forming instrument has been measured. (2) the optimum formula of KGM membrane solution is 1.25% mass volume ratio of water to water, and the optimum technological conditions for the pilot production of 25%.KGM film with glycerol content of KGM mass are as follows: the drying temperature of 2 mm, is 60 鈩，
本文编号：2230648
[Abstract]:In this paper, an experimental device for film making and dynamic monitoring is designed and manufactured. By using this device, the prepared polysaccharide membrane liquid is rolled on the membrane disk, and the near-infrared reflectance spectrum of the film solution during drying process is obtained by using the near infrared device. Dynamic monitoring was carried out, and the uniformity of the film after drying was measured by thickness measuring instrument. The pilot-scale equipment of konjac glucomannan (KGM) membrane was designed and customized. The formulation and production process of konjac glucomannan (KGM) membrane were studied. The KGM film produced by pilot-scale process was applied to the packaging of instant noodle seasoning, and the storage test was carried out. The main results are as follows: (1) Pluran solution was spread on the membrane disk. At the initial stage of drying (0 h), liquid film inner circle, middle circle and outer circle), the near infrared reflectance of the liquid film was overlapped, which was consistent with the uniform state of the liquid film, and the near infrared reflectance of the liquid was observed when the liquid was dried for 2. 5 h. The near infrared reflectance of the outer loop was slightly higher than that of the middle circle, and the near infrared reflectivity of the middle circle was slightly higher than that of the inner ring at the end of the drying film formation. This may be due to the slight contraction of the liquid toward the center during drying, so that the film in the center is slightly higher than the film at the edge, and the uniformity of the film prepared by the dynamic film forming instrument has been measured. (2) the optimum formula of KGM membrane solution is 1.25% mass volume ratio of water to water, and the optimum technological conditions for the pilot production of 25%.KGM film with glycerol content of KGM mass are as follows: the drying temperature of 2 mm, is 60 鈩，
本文编号：2230648
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