Optimization of Preparing Technology for Composite Membrane of Hsian-taso Gum and Carrageenan
Effects of different factors on the properties of hsian-tsao gum/carrageenan film were studied.Based on the indices of puncture strength, tensile strength, elongation at break and water vapour permeability, the uniform orthogonal designs method was conducted by selecting four factors such as total solid (1.5％, 2.0％, 2.5％), different ratio (10/90, 20/80, 30/70), sucrose ester (0.1％, 0.2％, 0.3％) and drying temperature (40, 50, 60 ℃), and the principal component geometric mean analysis method was adopted to carry out multi-index analysis of the edible film according to the factors and levels.The best result was obtained when total solid was 1.6％, ratio of hsian-tsao gum and carrageenan was 20/80, sucrose ester was 0.1％, drying temperature was 52 ℃, glycerol content was 1.5％ and pH was 7, under which hsian-tsao gum/carrageenan film is of good comprehensive property.
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万方数据
维普
