摘要
研究了用58#全炼蜡、改性高分子聚合物制备水果保鲜光乳化蜡的方法。考查了石蜡、改性高分子聚合物二者的比例、复合乳化剂对乳液性能的影响。实验结果表明,当乳化剂用量为乳液质量的5%,乳化温度为90～95℃,乳化时间为30～40 min时,可以制取一种水果保鲜乳化蜡。
A method to prepare emulsified wax for fruit preservation from 58# fully refined paraffin wax and modified high molecular polymer was studied.Effects of ratio of paraffin wax to the polymer,complex emulsifiers on the emulsion properties were specially investigated.The results show that the emulsified wax for fruit preservation can be prepared when the emulsifier is 5% by emulsion mass,emulsifying temperature is at 90～95 ℃ and emulsifying time is 30～40 min.
出处
《当代化工》
CAS
2012年第5期460-461,465,共3页
Contemporary Chemical Industry
关键词
石蜡
改性高分子聚合物
乳化
水果保鲜
Paraffin wax
Modified high molecular polymer
Emulsification
Fruit preservation
