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机构地区:[1]西南大学,重庆400716
出 处:《食品科学》2013年第14期73-79,共7页Food Science
基 金:中央高校基本科研业务费专项(XDJK2010C013)
摘 要:目的:以蛋清蛋白为原料,制备纳米SiOx/蛋清蛋白复合膜,研究超声波处理复合膜液对膜性能的影响。方法:以超声功率、超声时间与间歇时间比、工作时间为试验因素,以拉伸强度、断裂伸长率、水蒸气透过系数及透油系数为响应值,采用单因素试验和响应面分析法,优化超声波处理复合膜液的制备条件。结果:建立了拉伸强度、断裂伸长率、水蒸气透过系数及透油系数的回归模型,优化的超声处理条件为超声功率205.67W、超声时间与间歇时间比1.13:1、工作时间23.32min,在此条件下复合膜各性能的预测值分别为5.141MPa、38.401%、2.719g.mm/(m2.d.kPa)、0.620g.mm/(m2.d),验证值为(5.092±0.146)MPa、(37.560±3.409)%、(2.961±0.083)g.mm/(m2.d.kPa)、(0.667±0.006)g.mm/(m.d),与之接近,优化结果可靠。结论:超声功率和工作时间是影响膜机械性能的主要因素,而超声时间与间歇时间比和工作时间是影响膜阻隔性能的主要因素。Objective: The optimum ultrasound treatment for improved properties of nano-SiOx/albumin complex films was established.Methods: Based on tensile strength(TS),elongation at break,water vapor permeability(WVP) and oil permeability(PO),ultrasound power and working/intermittence time were optimized by response surface methodology.Results: A regression model for each of the film properties was developed.The optimal ultrasound treatment conditions were 205.67 W,1.13:1 of working/intermittence time ratio and 23.32 min of working time.Under these conditions,the observed TS,elongation at break,WVP and PO of the complex film were(5.092 ± 0.146) MPa,(37.560 ± 3.409)%,(2.961 ± 0.083) g.mm/(m2.d.kPa) and(0.667 ± 0.006) g mm/(m2.d),respectively,which were close to the predicted values of 5.141 MPa,38.401%,2.719 g.mm/(m2.d.kPa) and 0.620 g.mm/(m2.d).Hence,the optimized treatment conditions were reliable.Conclusion: Ultrasound power and treatment time are the main factors that affect the mechanical properties of the film,while the main factors for the barrier properties are working/intermittence time ratio and working time.
分 类 号:TS206.4[轻工技术与工程—食品科学]
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