淀粉基可食膜传质特性的研究进展  

Review on the Mass Transfer of Starch Based Edible Films

作　　者：刘晓杰[1] 刘洁[1] 刘亚伟[1] 谢军红[1] 武小辉[1] 

机构地区：[1]河南工业大学粮油食品学院,小麦和玉米深加工国家工程实验室,郑州450001

出　　处：《食品工业》2015年第1期248-251,共4页The Food Industry

基　　金：国家自然科学基金(31301553);国家公益性行业科研专项(2013-13-011)

摘　　要：淀粉基可食膜作为可降解薄膜中发展前景最为广阔的产品之一,其市场化的难点在于可食膜机械性能和传质特性对其包装性能的影响。分别从淀粉种类、制膜条件、增塑剂、交联剂、增强剂、活性物质等多个方面分析了各个因素对淀粉基可食膜传质特性的影响,并提出了淀粉基可食膜新的应用领域和研究方向。Starch based edible films is one of the degradable films which are of most vast prospects for development. Due to the nature of starch edible films on the mass transfer is an important factor affecting its packaging characteristics and that is also where the difficulty is for its marketization. The main factors, such as the kinds of starches, the process, plasticizers, cross-linking agents, reinforcing agents, active substances, et al. to influence the mass transfer performance of starch edible films were smnmarized, then put forward a new application field and research direction for starch based edible films.

关 键 词：淀粉基 可食膜 传质 

分 类 号：TS206.4[轻工技术与工程—食品科学]