添加剂对可食用性芹菜包装纸机械性能的影响  

Effects of Additive Amount on Mechanical Properties of Edible Celery Packaging Paper

作　　者：巩雪[1] 马欣雨 杜彩霞 滕菲 刘铁铮 王凤 GONG Xue;MA Xinyu;DU Caixia;TENG Fei;LIU Tiezheng;WANG Feng(College of Light Industry,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学轻工学院,哈尔滨黑龙江150028

出　　处：《包装学报》2020年第5期21-26,共6页Packaging Journal

基　　金：国家级大学生创新创业训练计划基金资助项目(201910240008)。

摘　　要：为了研究添加剂对可食性蔬菜纸机械性能的影响,以芹菜为基材,CMC、明胶和海藻酸钠为黏结剂,甘油为增塑剂,通过制浆、抄纸、干燥,制成可食性芹菜包装纸,并对芹菜包装纸的机械性能进行测定。根据单因素实验结果,进行多因素实验分析,并建立回归方程,分析不同复合添加剂对包装纸抗张强度的影响,得到添加剂的最佳混合比例。实验结果表明:当CMC的添加质量分数为0.68%,明胶的添加质量分数为0.62%,甘油的添加质量分数为3.3%时,抗张强度取得最优值,为26.13 MPa。与单因素实验结果相比,复合添加剂的添加有效地提高了纸张的机械性能。In order to study the effects of additives on the mechanical properties of edible vegetable paper,celery packaging paper was prepared by pulping,papermaking and drying with celery as substrate,CMC,gelatin and sodium alginate as binder and glycerol as plasticizer.According to the results of single factor experiment,the multi-factor experimental analysis was carried out,and regression equation was established to analyze the influence of different composite additives on tensile strength,and the best mixing ratio of additives was obtained.The experimental results showed that when the addition of CMC was 0.68%,the addition of gelatin was 0.62%,and the addition of glycerol was 3.3%,the optimal tensile strength was 26.13 MPa.Compared with the results of single factor experiment,the mechanical properties of the paper were improved effectively by adding composite additives.

关 键 词：芹菜包装纸 增塑剂 黏结剂 抗张强度 

分 类 号：TB484.1[一般工业技术—包装工程]