骨胶及黄原胶的含量变化对一次性植物秸秆降解餐具力学性能的影响

伴随着快餐行业的不断发展,被称为“白色污染”的一次性发泡餐具的需求也在日益增多。传统的一次性发泡餐具不仅存在极大的安全风险,同时还会造成恶劣的环境问题。因此一次性发泡餐具所带来的问题亟待解决,这是摆在当前环境保护与食品安全的重大问题,因此需要从“源头”着手,对一次性塑料餐具进行改良与优化,寻求一种安全、绿色环保的一次性发泡可降解型餐具。而使用植物纤维制成的一次性可降解的餐具,成本低廉、降解速度快,具有广宽的市场前景。本研究针对可降解植物纤维餐具,添加不同含量的骨胶和黄原胶,通过测定骨胶和黄原胶不同添加量时力学强度的变化,分析和探讨骨胶和黄原胶对可降解植物纤维餐具的影响。

Effect of content changes of bone glue and xanthan gum on mechanical properties of disposable vegetable fiber degradable tableware

With the continuous development of the fast food industry, the demand for disposable foam tableware called "white pollution" is also increasing. Traditional disposable foam tableware not only poses great safety risks, but also causes harsh environmental problems. Therefore, the problems caused by disposable foam tableware need to be solved urgently. This is a major issue in the current environmental protection and food safety. Therefore, it is necessary to start from the "source" to improve and optimize disposable plastic tableware to seek a safe , Environmentally friendly disposable foaming degradable tableware. The disposable degradable tableware made of plant fiber has low cost and fast degradation rate, and has a broad market prospect. In this study, different amounts of bone glue and xanthan gum were added to degradable plant fiber tableware. By measuring the changes in mechanical strength of bone glue and xanthan gum at different addition amounts, the effects of bone glue and xanthan gum on degradable plant fiber tableware were analyzed and discussed. influences.