摘要
研究了可食用芹菜纤维与淀粉包装膜的制备工艺,使其力学性能、成膜性能等得到了提高.采用单因素实验考察了各因素对芹菜纤维可食用膜力学性能的影响,并通过正交试验确定最佳工艺参数.结果表明:在芹菜纤维打浆度为40°SR,滤水率为40%、溶胶温度为75℃、溶胶时间为25 min、混合搅拌时间为6 min、失水率为82.5%时,膜的抗拉强度为6.54 MPa,断裂伸长率为29.21%.
In this paper,the preparation technology of celery fiber for edible starch packaging film was studied to improve its mechanical properties and film-forming properties.The effects of various factors on the mechanical properties of celery fiber edible film were investigated by single factor test,and the optimum technological parameters were determined by orthogonal test.The results showed that when the beating degree of celery fiber was 40°SR,the temperature of sol was 75℃,the time of sol was 25 minutes,the mixing time was 6 minutes,and the loss of water was 82.5%,the tensile strength of the membrane was 6.54 MPa.The elongation at break is 29.21%.
作者
党新安
唐鹏
杨立军
盛文盼
DANG Xin-an;TANG Peng;YANG Li-jun;SHENG Wen-pan(College of Mechanical and Electrical Engineering,Shaanxi University of Science & Technology,Xi′an 710021,China)
出处
《陕西科技大学学报》
CAS
2019年第3期53-58,共6页
Journal of Shaanxi University of Science & Technology
基金
咸阳市科技计划项目(2017k2-26)
关键词
芹菜纤维
可食用膜
制备工艺
单因素实验
正交试验
celery fiber
edible film
preparation process
single factor experiment
orthogonal test
