论文编号:SP078  论文字数:10614,页数:24

摘 要：可食性膜是当前包装材料研究中较为热门的课题, 结冷胶较强的胶凝性能使其具有良好的成膜效果。本论文用可溶性淀粉为基研究，加入0.1％～0.45％的结冷胶和1.5％甘油增塑剂制成可食性膜，以可食膜封口撕裂强度来评价膜的黏结性能。实验探讨了甘油添加量，干燥温度，成膜介质对成膜及黏性的影响, 测定不同结冷胶添加量及粘结温度的抗拉伸强度、黏结性能等物性。结果显示：甘油加量为3g，50℃干燥温度下，在贴有透明胶带的有机玻璃板具有较好的黏性及成膜效果，可食膜的抗拉伸物性随着膜组分中结冷胶含量的升高而增强，其封口撕裂强度增强不明显，在120℃、140℃、160℃、170℃、180℃五种封口温度下，随着温度升高，封口撕裂强度随之增强。研究表明：低浓度下，组分添加量对黏结性能影响较小，不显著，温度等因素对黏结性能影响显著。
关键词：结冷胶；可食膜；撕裂强度；黏结性能

Abstract: Edible film is a more popular issue of the current packaging materials, the gelling of gellan gum makes a effect performance. This paper studies with soluble starch as the base, 0.1% to 0.45% of gellan gum and 1.5% glycerol added to be edible film, with seal tear strength of edible films to evaluate the viscosity of film. Before the experiment, the glycerol, drying temperature, film media was investigated the effects on the film, determination of gellan gum with different volume and temperature of the tensile bond strength and bond properties and so on. The results show that the amount of glycerol added to 3g, at 50 ℃ drying temperature, edible film has strong viscosity and good film-forming effect on affixed with cellophane tape in the plexiglass plate. tensile properties of edible films increased with the membrane fraction of gellan gum ,but not to the seal shear, with the sealing temperature of 120 ℃, 140 ℃, 160 ℃, 170 ℃, 180 ℃, the sealing shear strength increased as well. The results show that the components of content have no significant on the viscosity with low concentration, but the temperature agent have a significant effect on the viscosity of gellan film.
Keywords: gellan gum; edible film; tear strength; viscosity 

目  录

中文摘要 I
英文摘要 II
目录 III
绪论 1
 1.1  结冷胶研究进展 1
 1.2  可食膜的研究进展 2 
实验部分 3
    2.1 实验材料与设备 3
 2.2 试验方法 4
  
结果与讨论 6
 3.1 可食膜成膜过程外界对黏性的影响 6
 3.2 可食膜成膜后黏性的影响因素 8
4. 总结与展望 15
 4.1 总结 15
 4.2 展望 16
致谢 18
参考文献 19

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