基于植物纤维的食品包装疏水化研究进展  

Research Progress on the Hydrophobization of Food Packaging Based on Plant Fiber

作　　者：王飞杰 王利强 张新昌 Wang Feijie;Wang Liqiang;Zhang Xinchang(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,Jiangsu;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《中国食品学报》2022年第3期388-396,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央高校基本科研业务费专项资金项目(JUSRP21115);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(FMZ201902)。

摘　　要：石油基化合物有良好的防水性,然而废弃物难降解。纤维素具有质量轻、可降解以及高表面积等优点,在食品包装领域受到广泛关注,然而其自身结构特性导致亲水性强,使应用范围受限。本文主要对近年的疏水食品包装进行研究,通过化学和物理处理以诱导纤维表面疏水改性方式分别进行归纳总结,为扩大纤维素的疏水研究提供参考。Petroleum-based compounds have good water resistance,but the waste is difficult to degrade.Cellulose has the advantages of light weight,degradability,and high surface area,and has received widespread attention in the field of food packaging,but its structural characteristics lead to strong hydrophilicity,which limits its application range.This article mainly studies the hydrophobic fibers in food packaging in recent years,and summarizes the methods of inducing hydrophobic modification of the fiber surface through chemical and physical treatment,which has important theoretical value and practical significance for expanding the application field of hydrophobic fibers.

关 键 词：纤维 疏水 化学改性 物理改性 

分 类 号：TS206[轻工技术与工程—食品科学]