淀粉基可食性餐具热压成型的试验研究

Test on Starch Edible Tableware with Hot Compacting Method

通过热压成型及交叉试验法 ,研究了含水率、成型压力、初始温度、最终温度、定型时间、保温时间等因素对淀粉基可食性降解餐具的耐水性能、耐油性能和负重性能的影响 。

Based on hot compacting and orthogonal test methods, the influence of main factors such as moisture content, pressure of molding, original temperature, final temperature, case-hardened time and temperature keeping time on load-bearing capacity, waterproof performance and oil proof performance of starch edible tableware was tested. The study provided experiment base for developing starch edible tableware.