CAJ | 학술논문

以玉米淀粉为原料，添加适量的增强剂和增塑剂，制作了可作为食品新鲜度指示卡基材的玉米淀粉膜。研究了搅拌速度、超声功率、流延方法等工艺条件，对玉米淀粉膜的外观、力学性能和CO2透气性的影响。结果表明：搅拌速度和超声功率变化对淀粉膜的断裂伸长率影响不大，但搅拌速度和超声功率不足或过高都会降低膜的抗拉伸强度和CO，透气性；单层流延膜的CO2透气性能虽比多层流延膜（双层和三层）的稍差，但其表观性能和力学性能均优于多层流延膜的。在搅拌速度为200r／min，超声功率为（40Hz）100W，且采用单层流延成膜条件下，制得的玉米淀粉膜表观性能较好、CO2透气性较大、力学性能较佳，比较符合以CO2为特征气体的食品新鲜度指示卡基材的要求。
이옥미정분위원료，첨가괄량적증강제화증소제，제작료가작위식품신선도지시잡기재적옥미정분막。연구료교반속도、초성공솔、류연방법등공예조건，대옥미정분막적외관、역학성능화CO2투기성적영향。결과표명：교반속도화초성공솔변화대정분막적단렬신장솔영향불대，단교반속도화초성공솔불족혹과고도회강저막적항랍신강도화CO，투기성；단층류연막적CO2투기성능수비다층류연막（쌍층화삼층）적초차，단기표관성능화역학성능균우우다층류연막적。재교반속도위200r／min，초성공솔위（40Hz）100W，차채용단층류연성막조건하，제득적옥미정분막표관성능교호、CO2투기성교대、역학성능교가，비교부합이CO2위특정기체적식품신선도지시잡기재적요구。
Corn starch film, with corn starch as raw material and reinforcing agents and plasticizer added in, was prepared for the carder of food freshness indicators. The influence of film processing conditions （mixing speed, ultrasonic power and tape-casting technique） on the appearance, mechanical properties and CO2 permeability of the film were studied. Results showed that the mixing speed and ultrasonic power had little influence on the breaking elongation, but over or less mixing speed and ultrasonic power can both bring down the CO2 permeability and tensile strength. The single flow delay film had better appearance and mechanical properties than the multi flow delay, although the multi flow delay had better CO2 permeability. When the film was made with the mixing speed of 200 r/min, ultrasonic power of 100 W （40 Hz） and single flow delay, it had a good appearance, CO2 permeability and mechanical properties, which can meet the requirement of freshness indicators （CO2 as the characteristic gas）.