可食性西瓜皮基膜制备与性能分析

Preparation and Properties Analysis of Edible Watermelon Rind Based Film

DOI：10.3969/j.issn.1673-1689.2018.10.014

中文关键词: 西瓜皮 可食性膜 感官品质 拉伸性能 阻隔性能

英文关键词: watermelon rind,edible film,sensory qualities,tensile properties,barrier properties

基金项目:

摘要点击次数: 170

全文下载次数: 224

中文摘要:

为促进果蔬加工副产物的资源化利用，以西瓜皮为基材，添加海藻酸钠为增稠剂，甘油为增塑剂，采用流延法制备了可食性西瓜皮基膜。研究了西瓜皮浆料质量分数、海藻酸钠和甘油的添加量对膜感官品质、拉伸性能和阻隔性能的影响。结果表明：制备可食性西瓜皮基膜的最佳配方为西瓜皮浆料质量分数55%，海藻酸钠质量分数0.35%，甘油体积分数0.20%，此时膜的综合性能最佳，感官品质得分为90分，其他主要性能指标为厚度0.072 mm，抗拉强度18.09 MPa，断裂伸长率18.92 %，水蒸气透过系数3.068×10-12 （g·cm）/（cm2·s·Pa），氧气透过系数4.042×10-17 （cm3·cm）/（cm2·s·Pa）。利用西瓜皮可制备综合性能良好的可食性膜，用于食品包装等领域。

英文摘要:

In order to recycle by-products of fruit and vegetable，watermelon rind was used to prepare edible film with sodium alginate as thickener and glycerol as plasticizer via flow-casting method. The effects of the content of watermelon rind，sodium alginate and glycerol on the sensory qualities，tensile properties and barrier properties of the films were investigated. The results showed that the optimal formula to prepare edible watermelon rind based films was 55% watermelon rind（w/w），0.35% sodium alginate（w/w） and 0.20% glycerol（v/v）. At this optimal formula，the comprehensive performance of the edible film is 90 point in sensory qualities，0.072 mm in thickness（T），18.09 MPa in tensile strength（TS），18.92 % in elongation at break（E），3.068×10-12 g·cm/cm2·s·Pa in water vapor permeability（WVP） and 4.042×10-17 cm3·cm/cm2·s·Pa in oxygen permeability（OP），respectively. Moreover，the edible watermelon rind based films could prolong shelf life of figs to some degree，which have potential applications such as keep-fresh packages for fruits and vegetables.

查看全文 查看/发表评论 下载PDF阅读器