普鲁兰可食膜辐照灭菌后性能变化及储藏稳定性研究  

Effect of radiation on the properties of pullulan edible films and their storage stability

作　　者：杨婷婷[1] 童群义[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：《食品工业科技》2009年第10期282-284,共3页Science and Technology of Food Industry

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

摘　　要：研究了普鲁兰可食膜经过辐照灭菌后各个性能的变化情况及在一定的储藏时间内膜性能的稳定性。结果表明,在辐照剂量小于10kGy的情况下,普鲁兰可食膜抗拉强度提高,水蒸气透过率降低,透光率和阻氧性变化不明显。24周储藏时间内,辐照后的普鲁兰可食膜性能较稳定,所以可食膜采用辐照灭菌具有可行性。The effects of radiation on properties of pullulan edible films and the.Jr stability in a certain storage period had been studied. The results showed that the tensile strength of irradiated films （irradiated dose ≤ 10kGy） increased and water vapor permeability decreased, but the transparency and the oxygen barrier changed unobviously.The properties of irradiated films were stable during 24 storage weeks.So using irradiation sterilization on edible films is feasible.

关 键 词：普鲁兰可食膜 辐照灭菌 性能 储藏稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]