摘要
首次较全面、系统地研究了木薯淀粉（CS）制备可食性复合膜的工艺条件及各因素对研制膜性能的影响。研制的CS、CS／MC、0．5％（S－P）＋CS／MS、1％（S－P）＋CS／MC四种新型食用膜之水蒸汽透过系数与温度之间关系难用Arrhenius模型拟合，佳能低密度聚乙烯（LDPE）保鲜纸与T的关系满足In（WVP）＝29．35－7．03·T－1。
The technological conditions of fabricated edible composite films from cassava starch were investigated systemically, and effects of main factors on the films' properties were also studied.Arrhenius model was unfitted to relationship between Water Vapor Permeativity of the prepared films (CS,CS/MC.0.5% (S-P ) +CS/MS,1%(S-P)+CS/MC)and temperature. whereas the relationship bettveen WVP of GLAD WRAP (LDPE) and T could well fit the regression equation : In (WVP)= 29.35-7.03· T-1.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第7期19-21,共3页
Food Science
