微波处理对普鲁兰复合膜性能和微观结构的影响  

Effects of microwave treatment on properties and microstructure of pullulan edible films

作　　者：董亚[1,2] 童群义[2] 杨婷婷[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2009年第2期148-151,共4页Food and Machinery

基　　金：863计划国家高技术研究发展计划资助项目(编号:2007AA10Z362)

摘　　要：以普鲁兰、海藻酸钠和羧甲基纤维素钠为主要原料制备可食性复合膜,考察不同微波处理功率、处理时间对可食性复合膜性能的影响。结果表明:复合膜液经微波功率450 W和时间20 s的处理,膜的外观、抗拉强度、阻湿性及阻氧性能均理想。扫描电镜结果显示,微波处理改变了膜的空间结构,使膜表面平滑、均匀,使膜横截面变得致密。An edible composite film was prepared, which composed of pullulan, sodium alginate and sodium carboxymethylcellulose was prepared. Effect of different microwave power and time on the property of the composite film was investigated. The results showed that the tensile strength, water vapor and oxygen resistance properties were favourable, and the films surface became smooth and transparent after the solution was treated by microwave with the output power 450 W for 20 s. The figures of SEM showed microwave changed spatial structure.

关 键 词：可食性膜 普鲁兰 微波 微观结构 

分 类 号：TS206[轻工技术与工程—食品科学]