微波处理对可食性壳聚糖/淀粉复合膜性能的影响

以壳聚糖和淀粉为主要原料制备了可食性复合膜,考察了不同微波处理功率、处理时间对可食性复合膜性能的影响。在固定的处理时间范围内,升高微波功率,复合膜的抗张强度显著增加,断裂伸长率降低。对于固定的微波功率,膜的抗张强度随处理时间的延长而提高,但微波处理时间在30s以上时,膜表面产生气泡;处理时间在25s时,膜的外观和抗拉强度理想。

Preparation of an edible film composed of chitosan and starch and microwave processing effect

An edible composite film composed of starch and chitosan was prepared. Effect of different microwave power and time on the property of the composite film was investigated. With an increase in microwave power, the tensile strength of the composite film was increased, but the breaking elongation was decreased for a certain processing time of Microwave. The tensile strength of the composite film was increased with processing time for a certain microwave power. When the processing time of microwave was over 30s, many small bubbles appeared in the film. The test results show that the composite film without bubbles present the most tensile strength for 25s of processing time of microwave.