FINE CHEMICALS 1003-5214 2023 40 7 article 新鮮度指示型包裝膜的構建及智能監測性能 Construction and intelligent monitoring performance of freshness indicator packaging films 為了延長產品的貨架期及智能監測其品質變化,以乙?;土姿峄p改性木薯淀粉為原料,花青素為顏色指示劑,通過流延法制備了新鮮度指示型包裝膜。采用正交實驗探究包裝膜木薯淀粉種類、木薯淀粉質量濃度、甘油含量、花青素濃縮液含量4個因素對膜物理、機械和水蒸氣阻隔性能的交互影響,并考察了最優膜在魚片包裝中的顏色智能反應特性。結果表明,當乙?;矸哿姿狨ベ|量濃度為40 g/L,甘油含量為30%(以木薯淀粉的質量為基準,下同),花青素濃縮液含量為30%(以木薯淀粉的質量為基準,下同)時,制備的包裝膜(S1膜)綜合性能最優,其透明度、疏水性、水蒸氣阻隔能力和抗拉強度較天然木薯淀粉膜分別提高36.18%、72.38%、40.00%、353.37%。S1膜在酸性、中性和堿性環境下分別呈粉紅色、紫色和黃綠色,且對氨氣反應靈敏。S1膜的顏色變化可反應魚片新鮮度等級。 In order to prolong the shelf life of the product and intelligently monitor its quality changes, the freshness indicator packaging film was prepared by casting method using acetylation and phosphorylation dual-modified cassava starch as raw material and anthocyanin as color indicator. An orthogonal experiment was conducted to investigate the interaction effects of cassava starch type, cassava starch mass concentration, glycerin content and anthocyanin concentrate content on the physical, mechanical and water vapor barrier properties of packaging films. Finally, the color intelligent response characteristics of the optimal film in fish fillets packaging were analyzed. The results showed that when the mass concentration of acetylated distarch phosphate was 40 g/L, the glycerol content was 30% (based on the gravity of cassava starch, the same below), and the anthocyanin concentrate content was 30% (based on the gravity of cassava starch, the same below), the comprehensive performance of the prepared packaging film (S1 film) was optimal. And the transparency, hydrophobicity, water vapor barrier capacity and tensile strength of S1 films were increased by 36.18%, 72.38%, 40.00% and 353.37%, respectively, compared with the natural cassava starch films. The S1 film was pink, purple and yellow-green in acidic, neutral and alkaline environments, respectively, and was sensitive to the ammonia gas. The color change of S1 films could indicate the freshness level of fish fillets. Purple was considered “fresh”, gray was considered “semi-fresh”, and green was considered “deteriorated”. 雙改性木薯淀粉;花青素;新鮮度監測;pH敏感;智能包裝 dual-modified cassava starch; anthocyanins; freshness monitoring; pH sensitivity; intelligent packaging 程 萌,王相友,崔英俊,郭艷麗,王 娟,張榮飛 CHENG Meng,WANG Xiangyou,CUI Ying-jun,GUO Yan-li,WANG Juan and ZHANG Rong-fei 山東理工大學 農業工程與食品科學學院 School of Agricultural Engineering and Food Science,Shandong University of Technology jxhg/article/abstract/202302150101
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