CAJ | 학술논문

资源的合理利用和保护生态环境已经成为21世纪重要的课题，研究制备替代发泡塑料餐具的绿色环保可降解餐具具有重要意义。通过利用淀粉为主要原料制备环保型可食用餐具，并考察了制备样品在不同温度、PH 条件下的溶解度及霉变检测不同的含水率对餐具使用性能的影响；并分析淀粉可食餐具的最佳含水率。结果表明：含水率为30%时，综合使用性能最好。
자원적합리이용화보호생태배경이경성위21세기중요적과제，연구제비체대발포소료찬구적록색배보가강해찬구구유중요의의。통과이용정분위주요원료제비배보형가식용찬구，병고찰료제비양품재불동온도、PH 조건하적용해도급매변검측불동적함수솔대찬구사용성능적영향；병분석정분가식찬구적최가함수솔。결과표명：함수솔위30%시，종합사용성능최호。
The rational use of resources and protecting the ecological environment have become an important research area in the 21st century, development of green degradation tableware as an alternative to foam plastic tableware is very significant. In this paper, environment-friendly edible tableware was prepared by using starch as the main raw material, and the solubility of prepared test samples under different temperature and PH was investigated as well as effect of water content on the tableware use performance; the optimum moisture content of the starch edible tableware was analyzed. The results show that: when the moisture content is 30%, integrated performance of the starch edible tableware is the best.