可食性魔芋葡甘聚糖薄膜物理特性研究

Research on physical property of edible membrane prepared from two different grades of konjac powder

对两种不同等级魔芋精粉制备膜的膜面SEM图像的数字参数差异、膜抗张强度差异等进行了方差分析比较,结果不同等级原料制备的膜间,膜面Hausdorff维数与抗张强度差异均达极显著水平(F>F0.01),而膜面灰度水平变化方差差异不显著(F<F0.05);相同等级原料制备所得膜,在不同放大倍数下的膜面SEM图像灰度水平变化方差与Hausdorff维数差异均不显著(F<F0.05).

The variance analysis of the tensile strength and two digital parameters of the SEM-image of the edibile membranes prepared from two different grades of konjac powder was carried out.The results showed the tensile strength and Hausdorff dimension of the two kinds of membrane were significant different ( F>F _(0.01)),but the difference of variance of gray level of two kinds of membrane was not significant different ( F<F _(0.05)).At 2 000×and 4 000× magnification,the difference of the variance and Hausdorff dimension of membrane prepared from the same grades of konjac powder was not significant.