摘要
采用单因素实验和正交实验优化普鲁兰多糖-明胶可食用膜的封合工艺参数。研究封合温度、封合时间和封合压力对普鲁兰多糖-明胶可食用膜封合强度的影响,并在单因素的基础上,进一步采用正交实验的分析方法对封合工艺参数进行优化。结果表明普鲁兰多糖-明胶可食用膜封合最佳工艺条件为:封合温度140℃、封合时间1s和封合压力0.4MPa,其封合强度可以达到2.6N/15mm。
The sealing parameter of pullulan-gelatin composite film was optimized by single factor tests and orthogonal test.The effect of sealing temperature,time,and pressure on the sealing strength of the film was evaluated.Moreover,the sealing parameters were further optimized by the orthogonal test.The optimum parameters were the sealing temperature of 140℃,sealing time of 1s,and sealing pressure of 0.4MPa,when the sealing strength of the film was 2.6N/15mm.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期228-229,233,共3页
Science and Technology of Food Industry
基金
北京市优秀人才(2010D002020000012)
