本文選題：魔芋葡甘聚糖 + 電熱法��； 參考：《林產(chǎn)化學(xué)與工業(yè)》2017年04期

【摘要】：以魔芋純化粉為原料,采用高溫電熱法制備高致密魔芋海綿,研究了電熱條件及加熱工藝對(duì)魔芋海綿結(jié)構(gòu)和力學(xué)性能的影響。采用傅里葉紅外光譜、光學(xué)顯微鏡和拉力儀對(duì)魔芋海綿的官能團(tuán)、形貌結(jié)構(gòu)和力學(xué)性能進(jìn)行了表征。結(jié)果表明:魔芋6 g,發(fā)泡劑N,N-二亞硝基五亞甲基四胺0.6 g,加熱溫度220℃,電熱時(shí)間35 min時(shí),可制備孔隙率為72.69%的高致密魔芋海綿,其表觀密度為0.256 9 g/cm~3,內(nèi)部呈三維網(wǎng)狀結(jié)構(gòu),紅外結(jié)果顯示其主要成分是脫乙酰基魔芋葡甘聚糖(d-KGM),平均拉伸強(qiáng)度達(dá)到0.047 3 N/cm~3,斷裂伸長(zhǎng)率達(dá)到283.6%。
[Abstract]:The high density konjac sponge was prepared by high temperature electrothermal method using konjac powder as raw material. The effects of electrothermal conditions and heating process on the structure and mechanical properties of konjac sponge were studied. The functional groups, morphology and mechanical properties of konjac sponge were characterized by Fourier transform infrared spectroscopy, optical microscope and tensile force analyzer. The results showed that a high density konjac sponge with a porosity of 72.69% was prepared with a apparent density of 0.256 9 g / cm ~ (3), and the internal structure of the sponge was a three-dimensional network structure, when the konjac was 6 g, the foaming agent NN- dinitromylene tetramine was 0.6 g, the heating temperature was 220 鈩，

本文編號(hào)：1920180