本文選題：魔芋粉-卡拉膠 + 可食性包裝膜��； 參考：《包裝工程》2017年09期

【摘要】：目的研究得到魔芋粉-卡拉膠可食性包裝膜的成膜優(yōu)化配比和工藝條件。方法通過正交實(shí)驗(yàn),采用四因素(魔芋粉/卡拉膠配比、甘油添加量、聚乙二醇添加量、水浴溫度)四水平法,對膜進(jìn)行拉伸強(qiáng)度、伸長率、透濕量的測試,綜合以上指標(biāo),得到優(yōu)化方案。結(jié)果當(dāng)魔芋粉和卡拉膠的質(zhì)量比為4∶1,甘油添加量為0.375 mL,聚乙二醇添加量為0.75 g,水浴溫度為75℃時(shí),膜的拉伸強(qiáng)度為51.07MPa,伸長率為81.4%,透濕量為798.22 g/(m~2·d)。結(jié)論該實(shí)驗(yàn)的顯著影響因素為魔芋粉/卡拉膠配比和聚乙二醇添加量。制備的包裝膜拉伸強(qiáng)度接近普通PE的強(qiáng)度,但透濕量仍然較大,可考慮利用其較大透濕量的特點(diǎn)運(yùn)用到其他領(lǐng)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，

本文編號：1961145