茴香及芹菜基可食性包装纸热封性能的研究  

Heat Sealing Performance of Fennel and Celery Based Edible Wrapping Paper

作　　者：侯红红[1] 杨传民[1] 汪浩[1] 刘铭宇[1] 

机构地区：[1]天津商业大学,天津300134

出　　处：《包装工程》2013年第15期23-27,45,共6页Packaging Engineering

基　　金：国家"十二五"科技支撑计划项目课题(2012BAD32B04)

摘　　要：利用多功能立式包装机对蔬菜复合纸进行热封,通过温度单因素试验,确定了蔬菜复合纸的热封温度范围,并在不同温度下研究了大豆蛋白-茴香复合纸和大豆蛋白-芹菜复合纸的热封性能。研究结果表明,采用包装机上对辊加热装置进行封合时,芹菜基复合纸的热封温度应选择105℃以下;大豆蛋白-芹菜复合纸的热封性能显著优于大豆蛋白-茴香复合纸,平均热封强度是后者的3.245倍。Muhifunctional vertical packing machine was used to heat-seal the vegetable composite paper. Through sin- gle factor test, the heat-sealing temperature range of vegetable composite paper was determined. The heat sealing per- formance of soy protein-fennel and celery composite paper were studied under different temperatures. The results indi- cated that the heat sealing temperature of the celery based vegetable composite paper should be lower than 105℃ below by using heat roller device for heat-sealing; heat sealing performance of soy protein-celery composite paper is signifi- cantly superior to the soy protein-fennel composite papers; the average heat sealing strength of the former is generally 3. 245 times as that of the latter.

关 键 词：大豆蛋白 蔬菜纸 可食性包装纸 热封性能 

分 类 号：TB484.1[一般工业技术—包装工程] TS206[轻工技术与工程—食品科学]