Abstract: Edible film is a more popular issue of the current packaging materials, the gelling of gellan gum makes a effect performance. This paper studies with soluble starch as the base, 0.1% to 0.45% of gellan gum and 1.5% glycerol added to be edible film, with seal tear strength of edible films to evaluate the viscosity of film. Before the experiment, the glycerol, drying temperature, film media was investigated the effects on the film, determination of gellan gum with different volume and temperature of the tensile bond strength and bond properties and so on. The results show that the amount of glycerol added to 3g, at 50 ℃ drying temperature, edible film has strong viscosity and good film-forming effect on affixed with cellophane tape in the plexiglass plate. tensile properties of edible films increased with the membrane fraction of gellan gum ,but not to the seal shear, with the sealing temperature of 120 ℃, 140 ℃, 160 ℃, 170 ℃, 180 ℃, the sealing shear strength increased as well. The results show that the components of content have no significant on the viscosity with low concentration, but the temperature agent have a significant effect on the viscosity of gellan film.
Keywords: gellan gum; edible film; tear strength; viscosity
目 录
中文摘要 I
英文摘要 II
目录 III
绪论 1
1.1 结冷胶研究进展 1
1.2 可食膜的研究进展 2
实验部分 3
2.1 实验材料与设备 3
2.2 试验方法 4
