大豆渣/淀粉复合膜工艺优化及熔融体粘度与膜性能相关性分析

Relativity analysis between melts viscosity and performance of soybean dregs/starch complex films

该研究在大豆渣/淀粉复合膜配方和工艺条件优化基础上,对膜感官评价、厚度、透光度和穿刺强度等性能指标与膜熔融体粘度间相关性进行分析。分析结果显示,X1(大豆渣和淀粉总浓度)和X5(卡拉胶)是影响膜感官评价、穿刺强度和熔融体粘度主要因素;相关性分析结果表明,膜感官评价、膜穿刺强度均与膜熔融体粘度间存在极显著正相关(ρ<0.01),因此,可通过膜熔融体粘度指标预测膜感官质量和穿刺强度。采用二次多项式逐步回归法对实验数据进行回归,得到大豆渣/淀粉复合膜感官评价、穿刺强度和熔融体粘度等指标回归方程,所得回归方程相关系数均在0.9以上,预测精度较高,可用于淀粉复合膜质量预测或控制。

On the basis of the starch complex film formula and technology optimizationt,he relativity between film properties（film sensory evaluationt,hicknesst,ransmitancyp,uncture intensity）and melt viscosity of film liquid were analyzed in this article.The results showed that the sensory evaluation and puncture intensity of bean dregs/starch filmsa,nd the melt viscosity were mainly influenced by X1（total concentration of bean dregs and starch）X,5（carrageenan mass.） The relativity analysis results indicated that there were very significantly positive correlation（ρ0.01）between film sensory evaluation and melt viscosity,puncture intensity and melt viscosity.Thereforet,he sensory performance and puncture intensity of bean dregs/starch complex film could be predicted by melt viscosity of film liquid.The regression functions of sensory evaluationp,uncture intensity and melt viscosity of bean dregs/starch complex film were set up with the method of multinomial regression.The correlation coefficients of these regression functions were all above 0.9,had higher accuracy and can be used to predict and control the quality of starch complex film.