淀粉复合膜工艺优化及其性能与熔融体黏度相关性分析  

Optimization of starch complex films parameters and the relativity analysis between its performance and melts viscosity

作　　者：杨先鸣[1] 李敏[1] 张汆[1] 侯长平[1] 

机构地区：[1]滁州学院化学与生命科学系,安徽滁州239000

出　　处：《食品工业科技》2011年第5期132-134,137,共4页Science and Technology of Food Industry

基　　金：安徽省应用化学省级重点学科建设项目(200802187C)

摘　　要：在淀粉复合膜配方和工艺条件优化的基础上,对淀粉复合膜感官评价、厚度、透光度和穿刺强度等膜性能指标与膜熔融体黏度间的相关性进行了分析。分析结果显示,淀粉、熔融温度、β-环糊精和单宁酸是影响膜穿刺强度与膜熔融体黏度的主要因素。相关性分析结果表明,膜感官评价与穿刺强度间、膜穿刺强度与膜熔融体黏度间均存在显著正相关(P<0.05),可以通过膜熔融体黏度指标来预测膜感官性能和穿刺强度。采用二次多项式逐步回归法得到淀粉复合膜感官评价、穿刺强度和熔融体黏度等指标的回归方程。所得回归方程的相关系数均在0.94以上,预测准确度较高,可用于淀粉复合膜质量的预测和控制。On the basis of the starch complex film formula and technology optimization,the relationship between film properties（film sensory evaluation,thickness,transmitancy,puncture intensity）and melt viscosity of film liquid were analyzed.The results showed that the film puncture intensity and melt viscosity were mainly influenced by four factors：starch concentration,melt temperature,β-cyclodextrin mass and tannin mass.The relativity analysis results indicated that there were significantly positive correlation（P0.05）between film sensory evaluation and puncture intensity,puncture intensity and melt viscosity of film liquid.Therefore,the sensory performance and puncture intensity of starch complex film could be predicted by melt viscosity of film liquid.The regression functions of sensory evaluation,puncture intensity and melt viscosity of starch complex film were set up with the method of multinomial regression.The correlation coefficients of these regression functions were all above 0.94,with higher accuracy and can be used to predict and control the quality of starch complex film.

关 键 词：淀粉 复合膜 黏度 相关性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]