摘要
研究了3种增塑剂对淀粉的增塑效果,并采用正交实验确定了它们之间协同作用最佳配比,通过红外及X-衍射对淀粉塑化本质进行表征,进一步探讨了以塑化淀粉制备的一次性餐具的物理性能、卫生指标及其生物降解特性。
Plasticing affect of three kinds of plasticizer to starch plasticization were studied. The optimum content of plasticizer was affirmed by an orthogonal design trial . The essence of plasticization of strarch was investigated with IR and X - ray. Lunch container made from thermoplatics - starch. The physical, hygienical and biodegradable properties of the disposable were explored.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第2期55-68,共14页
Journal of the Chinese Cereals and Oils Association
基金
武汉市创新资金资助项目
湖北省科技厅鉴定成果
