摘要
利用纳米SiOx对壳聚糖涂膜进行改性,采用三因素二次旋转组合正交设计研究了壳聚糖、纳米SiOx和单甘酯等因素对壳聚糖保鲜膜透水率的影响,得到相应单指标二次回归模型。结果表明:当壳聚糖用量1.547 g、SiOx用量0.028 g、单甘酯用量0.015 g时,具有较低的透水率,膜的综合性能最好,室温下果蔬保鲜时间明显延长。
Chitosan were modified by adding nano-SiOx, adopting 3 factors quadratic orthogonal and rotational combination design, the effects of nano-SiOx, glycerel monostearte on the water permeability rate of the fresh-keeping film were studied. Relevant quadratic regression models were developed. The results showed that chitosan films have the lower water permeability rate. The optimal condition for the film with comprehensive function as follows, chitosan content 1. 574 g, nano-SiOx content 0. 028 g, glycerel monostearte content 0. 015 g. The fruit and vegetable fresh-keeping time was increased obviously
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2007年第5期10-13,共4页
Journal of Food Science and Biotechnology
基金
贵州省优秀科技教育人才省长基金项目(200619)
贵州省科技攻关项目(NGY065)
关键词
壳聚糖
纳米SIOX
保鲜
透水率
chitosan
nano-SiOx
fresh-keeping
water permeability rate
