新型生物质代木包装材料的制备与特性  

Preparation and Properties of Biomass Wood Substitute Packaging Material

作　　者：王雅彤 范吕慧 孙昊 WANG Ya-tong;FAN Lv-hui;SUN Hao(Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学机械工程学院,无锡214122

出　　处：《当代化工》2021年第2期308-311,491,共5页Contemporary Chemical Industry

基　　金：江苏省食品先进制造装备技术重点实验室自主研究课题资助(项目编号:FMZ201905)。

摘　　要：利用微波发泡方法制备出一种环境友好型的代木包装材料。通过正交实验探讨了不同发泡时间和温度对新材料力学性能的影响,获得了主要的影响因素并且研究各组分的最优配比。结果表明:马铃薯淀粉含量越高,材料抗弯强度和抗压强度逐渐增大;随甘油、瓜尔豆胶添加量增加,发泡材料抗压和抗弯强度均先减小后增大;微波发泡温度以及时间设定为75℃、30 min时材料的抗压性能和抗弯性能较好。采用静态压缩实验比较生物质代木材料与传统代木材料力学性能的差异。An environmentally friendly wood substitute packaging material was prepared by the microwave foaming method. The effect of different foaming time and temperature on the mechanical properties of new materials was studied through orthogonal experiments. The main influencing factors were obtained as well as the optimal proportion of each component. The results showed that the higher the potato starch content, the more the flexural strength and compressive strength of the material;with the increase of glycerol and guar gum, the compressive and flexural strength of foamed materials increased first and then reduced;when the temperature and time of microwave foaming were 75 ℃ and 30 min, and the compressive and flexural properties of the material were better. At last, the static compression experiment was used to compare the mechanical properties of biomass wood substitute materials with traditional wood substitute materials.

关 键 词：微波发泡 代木包装材料 甘油 瓜尔豆胶 马铃薯淀粉 

分 类 号：TQ584.8[化学工程—精细化工]