膨化糯米淀粉粘合剂的制备研究  

Study on the Preparation of Expanded Glutinous Rice Starch Adhesive

作　　者：翟广玉[1] 马海英[1] 林新平[1] 候钰佩[1] 郭阿丽[1] 

机构地区：[1]郑州大学,郑州450052

出　　处：《包装工程》2010年第13期36-38,70,共4页Packaging Engineering

基　　金：郑州大学大学生创新实验项目(2008CXSY129)

摘　　要：用碾米厂的下脚料,制备了膨化糯米淀粉。研究了水分、温度和压力对膨化糯米淀粉质量的影响。结果表明:碎糯米加入添加剂,水分含量为18%,温度180℃,压力0.7 MPa时,膨化率较高;以膨化糯米淀粉为主要原料生产的粘合剂,初粘力好,粘接强度大。The expanded glutinous rice starch was prepared of glutinous rice scraps from the rice mill. The study focused on the influences of moisture, temperature and pressure on the quality of the expanded glutinous rice starch. The results indicate that the expanding rate of glutinous rice becomes higher, when glutinous rice starch is obtained by adding additives into glutinous rice scraps, with the moisture content being 18%, and then expanding at 180 ℃ and under 0.7 MPa. The adhesive with expanded glutinous rice starch as the main material has good initial adhesion and big bonding strength.

关 键 词：膨化糯米淀粉 粘合剂 粘接强度 

分 类 号：TB484[一般工业技术—包装工程] TQ430.1[化学工程]