魔芋粉-卡拉胶可食性包装膜的制备工艺  

Preparation Technology of Edible Konjac Flour-Carrageen Packaging Film

作　　者：吕焱[1] 席丽敏[1] 蔡静蕊[1] 向怡纯 谢琴妍 高思玮 LYU Yan XI Li-min CAI Jing-rui XIANG Yi-chun XIE Qin-yan GAO Si-wei(Beijing Forestry University, Beijing 100083, China)

机构地区：[1]北京林业大学,北京100083

出　　处：《包装工程》2017年第9期75-79,共5页Packaging Engineering

基　　金：北京林业大学"北京市大学生科学研究与创业行动计划"(S201610022085)

摘　　要：目的研究得到魔芋粉-卡拉胶可食性包装膜的成膜优化配比和工艺条件。方法通过正交实验,采用四因素(魔芋粉/卡拉胶配比、甘油添加量、聚乙二醇添加量、水浴温度)四水平法,对膜进行拉伸强度、伸长率、透湿量的测试,综合以上指标,得到优化方案。结果当魔芋粉和卡拉胶的质量比为4∶1,甘油添加量为0.375 mL,聚乙二醇添加量为0.75 g,水浴温度为75℃时,膜的拉伸强度为51.07MPa,伸长率为81.4%,透湿量为798.22 g/(m^2·d)。结论该实验的显著影响因素为魔芋粉/卡拉胶配比和聚乙二醇添加量。制备的包装膜拉伸强度接近普通PE的强度,但透湿量仍然较大,可考虑利用其较大透湿量的特点运用到其他领域。The work aims to research and obtain the optimized mix proportion and technological conditions of edible konjac flour-carrageenan packaging film.Through orthogonal experiment with four factors（ratio of konjac flour/carrageenan, additive amount of glycerol and polyethylene glycol, water bath temperature） and four levels, the tensile strength, elongation and water vapor permeability of films were tested.The optimal scheme was achieved based on the indicators above.When konjac flour/carrageenan ratio was 4∶1, volume of glycerol was 0.375 mL, mass of polyethylene glycol was 0.75 g, and water bath temperature was 75 ℃, the tensile strength of the film was 51.07 MPa, elongation was 81.4% and water vapor permeability was 798.22 g/（m2·d）.The significant influencing factors are mix proportion of konjac flour and carrageenan and the additive amount of polyethylene glycol.The tensile strength of the packaging film prepared is close to that of PE; however, the water vapor permeability is still large.Given its large water vapor permeability, the proposed film can be applied to other fields.

关 键 词：魔芋粉-卡拉胶 可食性包装膜 拉伸强度 伸长率 透湿量 

分 类 号：TB484.9[一般工业技术—包装工程]