胡萝卜可食性包装膜的制备及性能

目的 研究胡萝卜可食性食品包装膜,以替代塑料包装材料用于食品包装.方法 以胡萝卜为原材料,添加羧甲基纤维素(CMC)、海藻酸钠、甘油制备可食性膜,研究不同添加量对膜的抗拉强度、热封强度、断裂伸长率以及阻隔性能的影响,以抗拉强度为主要指标,通过正交试验进行工艺优化,并进行验证试验,对力学性能和其他性能进行测定.结果 每100 mL蒸馏水中最佳添加量,胡萝卜浆20 g,羧甲基纤维素2.5 g,海藻酸钠1.6 g,甘油1.5 mL,获得的可食性膜抗拉强度为5.71 MPa,热封强度(15 mm)为3.84 N,断裂伸长率为119.98％,透湿量为439.59 g/(m2·d),透氧量为4.96 cm3/(m2·d·kPa),溶解时间为35 s,膜平均厚度为0.183 mm.结论 根据实验结果,可以获得浅橙色、半透明、质地柔软均匀、平滑无气泡、具有一定强度和韧性、力学性能良好的可食性食品包装膜.

Preparation and Property of Carrot Edible Film

The work aims to study the carrot edible food packaging film to find cheap environment friendly materials to replace plastic bags in food packaging. Carrots were used as raw materials to produce edible film by adding CMC, sodium alginate, and glycerin. The effect of different amount of carrot paste, CMC, sodium alginate and glycerin on the tensile strength, heat-sealing strength, elongation at break and barrier performance of the film was studied. By conducting orthogonal experiments with the tensile strength as the main indicator, the process was optimized and verification tests were conducted to measure mechanical and other properties. The optimal process parameters per 100 mL distilled water were carrot paste 20 g, CMC 2.5 g, sodium alginate 1.6 g, glycerin 1.5 mL. Under this condition, the tensile strength of the film was 5.71 MPa; the heat-sealing strength (15 mm) was 3.84 N; the elongation at break was 119.98%; the moisture permeability coefficient was 439.59 g/(m2.d); the oxygen permeability was 4.96 cm3/(m2.d.kPa); the dissolution time was 35 s; and the average thickness of the film was 0.183 mm. According to the experiment result, this process could produce translucent, soft, and uniform edible food packaging film without any bubbles on it. The food packaging film is light orange and has some extent of strength and toughness with good mechanical properties.