摘要
资源的合理利用和保护生态环境已经成为21世纪重要的课题,研究制备替代发泡塑料餐具的绿色环保可降解餐具具有重要意义。通过利用淀粉为主要原料制备环保型可食用餐具,并考察了制备样品在不同温度、PH条件下的溶解度及霉变检测不同的含水率对餐具使用性能的影响;并分析淀粉可食餐具的最佳含水率。结果表明:含水率为30%时,综合使用性能最好。
The rational use of resources and protecting the ecological environment have become an important research area in the 21st century, development of green degradation tableware as an alternative to foam plastic tableware is very significant. In this paper, environment-friendly edible tableware was prepared by using starch as the main raw material, and the solubility of prepared test samples under different temperature and PH was investigated as well as effect of water content on the tableware use performance; the optimum moisture content of the starch edible tableware was analyzed. The results show that： when the moisture content is 30%, integrated performance of the starch edible tableware is the best.
出处
《当代化工》
CAS
2014年第11期2246-2248,共3页
Contemporary Chemical Industry
关键词
淀粉
餐具
含水率
溶解度
性能
Starch
Tableware
Moisture content
Solubility
Performance
