冷冻干燥过程中热传递对淀粉海绵孔洞结构的影响  

Influence of Heat Transfer on Pore Architecture of Starch Sponges During Freeze-drying Process

作　　者：胡沁[1] 涂新星[1] 马敬红[1] 徐坚[2] 

机构地区：[1]东华大学材料科学与工程学院,上海201620 [2]东华大学纤维材料改性国家重点实验室,上海201620

出　　处：《材料导报（纳米与新材料专辑）》2010年第1期401-404,共4页

摘　　要：淀粉具有良好的生物相容性和生物可降解性,因此淀粉海绵在伤口敷料、止血剂等领域有广阔的应用前景。采用冷冻干燥法制备多孔淀粉海绵,糊化淀粉乳液中的水在不同的冷冻条件下结晶会对孔洞结构造成不同影响,研究了冷冻速度和传热方向对孔洞尺寸和取向的影响,发现预冻温度决定海绵孔洞尺寸,随着预冻温度的降低,孔洞尺寸也随之减小,并且孔洞尺寸、取向以及均一性都受到冷冻过程中传热条件的影响。Utilizing starch with the characteristics of good human body biocompatibility,good biodegradable, promoting wound healing and styptic function,the sponge prepared has broad marketing prospects. The casting/lyophilization technology has been developed to fabricate highly porous starch sponges. Knowing that the water in the gelatinized starch would form ice crystals if frozen and that different freezing conditions may dramatically influence the pore architecture,the speed and direction of the heat transfer in freezing gelatinized starch are studied with regard to pore size and orientation. The lower temperature materials are frozen before drying, the smaller pore diameter and lower interval porosity they have. It is also found that the pore size, orientation and uniformity are significantly affected by condition of heat transfer during freezing.

关 键 词：淀粉海绵 冷冻干燥 冰晶 孔洞 冷冻速率 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]