纳米活性果蔬保鲜膜的制备研究  

Preparation of nano-active vegetable fresh-keeping film

作　　者：郭玉花[1] 黄震[1] 滕立军[1] 祖琦[1] 李潇[1] 杨传民[1] 

机构地区：[1]天津商业大学包装工程系,天津300134

出　　处：《食品工业科技》2008年第7期197-199,共3页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A05)

摘　　要：以LDPE/LLDPE为基体材料,添加B型纳米活性分子筛,考察其对包装膜物理性能、力学性能和透气、透湿性能的影响。结果表明:保鲜包装膜的拉伸强度下降,撕裂性能、抗摆锤冲击强度和热封强度上升;保鲜膜的透明性有所下降。保鲜膜的透气和透湿性能大幅提高,非常利于果蔬的保鲜。A type-B nano-active molecular sieve was added into LDPE/LLDPE to prepare fresh-keeping films. The physical properties and mechanical properties and permeation of the films were examined. It was indicated that the tensile strength of the films decreased, yet the tear strength and pendulum impact strength and heat seal strength increased. The transparence of the films dropped. The water permeation and air permeation distinctly increased,which were good to fresh-keeping.

关 键 词：纳米 活性 分子筛 保鲜包装 

分 类 号：TS206.4[轻工技术与工程—食品科学]