涂膜液成分对可食膜的透性及番茄保鲜效果的影响.pdf

涂膜液成分对可食膜的透性及番茄保鲜效果的影响.pdf第卷第期吉林大学学报( 工学版)
34 2 Vol .34 No .2
年月( )
2004 4 Journal of Jili n university Engi neeri ng and Technology Edition Apr .2004
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
文章编号: ( )
1671 -5497 2004 02 -0302 -05
涂膜液成分对可食膜的透性及
番茄保鲜效果的影响
王昕,李建桥,贾君,任露泉,马中苏
(吉林大学地面机械仿生技术教育部重点实验室,吉林长春)
130022
摘要:研究了添加不同量软脂酸和甘油对淀粉基可食膜的水蒸气透过率和氧气透过率的影
响,并用于番茄果实的保鲜试验。试验结果表明:可食膜成分中脂类和增塑剂对膜的透过性有
显著影响,在试验范围内涂膜番茄的糖损失和失重在保藏中明显低于未涂膜番茄。
关键词:淀粉;可食膜;保鲜;透气性;透湿性;表面特性
中图分类号: 文献标识码:
TS255 .3 A
Effects of coati position on per meability of edi ble
coati ng and properties of coated tomato
, , , ,
WANG Xin LI Jian-Ciao JI AJun REN Lu-Cuan MA Zhong-su
( , , , ,
Key Laboratory for terrain- Machine bionics Engineering Ministry of Education Jilin Unioersity Changchun 130022
)
China
:
Abstract The edi ble coati ng changes t he surf ace properties of fruits and may prolong its shelf-life . The
,
effects of t he presence of pal mitic aci d and glyceri n i n varyi ng mass fractions on t he oxygen and Water
,
vapor per meability of corn starch based edi ble coati ngs Were exa mi ned . The coati ngs Wit h various
,
compositions Were applied to coat tomato f or antistali ng . it is f ound from t he analysis of t hese coated
tomatoes t hat t he coati ngs contai ni ng grease and plasticiZi ng agent disti nctly affect t he per meability . The
carbohydrate los