摘要
对热压成型工艺中模压条件(温度、压力和时间)及增塑剂(甘油)添加量对小麦面筋蛋白基塑料板拉伸性能的影响进行了研究,并通过正交试验得到小麦面筋蛋白基塑料板的最佳工艺条件。以拉伸强度为主要指标时,最佳工艺条件为温度150℃、压力8 MPa、时间9 min、甘油2 ml(谷朊粉质量的11%),验证得拉伸强度为17.96 MPa,断裂伸长率为30%;以断裂伸长率为主要指标时,最佳工艺条件为温度140℃、压力6 MPa、时间9 min、甘油4 ml(谷朊粉质量的22%),验证得拉伸强度为8 MPa,断裂伸长率为300%。
The effects of molding conditions(temperature,pressure and time) as well as addition of plasticizing agent(glycerol) in thermo-compressing molding process on tensile properties of wheat gluten-based bio-plastics were studied,and the optimal technological conditions for making wheat gluten-based bio-plastics were obtained through an orthogonal experiment.If the tensile strength was given prior consideration,the optimal technological conditions were temperature 150℃,pressure 8 MPa,time 9 min and glycerol 2 ml(11% mass of gluten),where we got a tensile strength of 17.96 MPa and a breaking elongation of 30%.If the breaking elongation was given prior consideration,the optimal technological conditions were temperature 140℃,pressure 6 MPa,time 9 min and glycerol 4 ml(22% mass of gluten),where we got a tensile strength of 8 MPa and a breaking elongation of 300%.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第6期24-27,共4页
Cereal & Feed Industry
