添加剂对小麦粉餐具使用性能的影响

Effect of Additive on the Properties of Wheat Flour Tableware

以液态石蜡和硬脂酸作为防水剂,以海藻酸钠和羧甲基纤维素钠作为补强剂,研究不同添加剂对小麦粉餐具的吸水性、吸油性和最大承载等使用性能的影响。结果表明,液态石蜡是改善餐具防水性能的最佳防水剂,海藻酸钠是较好的补强剂。

The effect of different additives on the properties of water and oil absorption as well as the maximum load of wheat flour tableware was studied by using liquid paraffin and stearic acid as waterproof agents, sodium alginate and carboxymethyl cellulose sodium （CMC-Na） as intensifier. The results showed that the best waterproof agent is paraffin; the best intensifier is sodium alginate.