Mechanical properties of Cabbage-based Edible Films

被引：0

作者：

Wang, Xiaoxuan ^{[1
]}

Zhou, Jing ^{[1
]}

Wang, Zhe ^{[1
]}

Niu, Yanqing ^{[1
]}

Ma, Zhongsu ^{[1
]}

机构：

[1] Jilin Univ, Minist Educ, Key Lab Bion Engn, Changchun 130025, Jilin, Peoples R China

来源：

ENVIRONMENT-ENHANCING ENERGY AND BIOCHEMICALS CONFERENCE II | 2013年 / 666卷

关键词：

cabbage; edible films; Mechanical properties; PROTEIN;

D O I：

10.4028/www.scientific.net/AMR.666.11

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Effects of drying time, drying temperature, plasticizer and thickening agents on the mechanical properties of cabbage-based edible films were investigated. Films plasticized with glycerol exhibited significantly effect on mechanical properties. Drying time and temperature could show significantly effect on moisture content of the films. Thus, the optimal technology stuff ratio (CMC-Na :gelatine :glycerol :cabbage slurry) was 0.6 :0.3 :3 :96.1. The drying temperature was 55 degrees C, and the drying time was 6.5hrs. The achieved cabbage-based edible films had original flavor, color and suitable strength.

引用

页码：11 / 16

页数：6

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