微波处理对海藻酸钠可食性包装膜性能的影响  

Inference of Microwave Treatment on Sodium Alginate Based Edible Packaging Film

作　　者：李慧 王利强 卢立新 

机构地区：[1]江南大学,无锡214122 [2]中国包装总公司食品包装技术与安全重点实验室,无锡214122

出　　处：《包装工程》2009年第9期10-12,共3页Packaging Engineering

基　　金：中国包装总公司科技计划项目;江南大学青年基金(2007LQN18);江南大学科研启动基金资助项目(207000-21050705)

摘　　要：用溶液共混法制备了海藻酸钠/羧甲基纤维素钠/明胶可食性包装膜,考察了微波处理时间、功率对膜性能的影响。结果表明,微波处理能有效改善包装膜的机械性能,在微波处理时间为2min,功率300W时得到的可食性包装膜的机械性能最好。The edible packaging film was successfully prepared by coagulating a mixture of sodium alginate, sodium carboxymethylcellulose, and gelatin in aqueous solution. Effect of different microwave power and time on the performance of the film was investigated. The results showed that microwave treatment can improve the mechanical properties of the packaging film; when microwave treatment time is 2 rain and microwave power is 300W, the packaging film reaches the highest tensile strength.

关 键 词：海藻酸钠 可食性膜 微波处理 包装 

分 类 号：TB484.9[一般工业技术—包装工程] TS206.4[轻工技术与工程—食品科学]