摘要
研究了超声波处理海藻酸钠膜液过程中超声功率、超声时间与间歇时间比、工作时间对可食性海藻酸钠膜性质和表面微观结构的影响。结果表明:超声波处理膜液后使膜的机械性能和阻隔性能提高,当超声功率为200W,超声时间与间歇时间比为2∶1,工作时间为20min时,膜的综合性能较佳,膜的抗拉强度为25.8MPa,断裂伸长率为29.7%,水蒸汽透过系数为1.14g.mm/m2.d.kPa,透油系数为0.41g.mm/m2.d。膜液经超声波处理后制成的膜结构致密,光滑平整。
Effect of the ultrasonic power,the ratio of ultrasonic time to quiescent interval,and the operating time on the properties and surface microstructure of edible film based on sodium alginate were studied in the article. The results showed that mechanical and barrier properties were improved after ultrasonic treatment of edible films forming solution based on sodium alginate;the film could get better mechanical and barrier properties at 200W,2∶1,20min,with tensile strength 25.8MPa,elongation 29.7%,water vapor permeability 1.14g·mm/m^2·d·kPa and permeability oil 0.41g·mm/m^2·d. The surface homogeneity had also been improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第5期308-310,315,共4页
Science and Technology of Food Industry
关键词
海藻酸钠
可食性膜
超声波
性质
表面微观结构
sodium alginate
edible films
ultrasonic
properties
surface microstructure
