【作者】 侯莉侠；

【导师】 郭康权； 孙骊；

【作者基本信息】 西北农林科技大学 ， 农产品加工与贮藏工程， 2005， 硕士

【摘要】 环境保护和资源利用问题已经成为现代社会进步、人类文明的重要标志。本文从保护生态环境、控制“白色污染”的角度出发,对淀粉基可食性餐具的成型工艺及其性能进行了试验研究。在确保主原料可食的条件下,通过预试验确定了影响餐具成型的六个主要因素及各个因素的取值范围。参照GB18006.1-1999《一次性可降解餐饮具通用技术条件》,制定了试验指标,通过正交试验研究餐具的最佳成型工艺。在最佳成型工艺条件下,分别以山梨醇、甘油、乙二醇以及聚乙二醇600作为增塑剂,以液态石蜡和硬脂酸作为防水剂,以海藻酸钠和羧甲基纤维素钠作为补强剂,研究各个添加剂对餐具使用性能的影响,并确定出能改善餐具使用性能的添加剂。通过红外光谱谱图分析找出餐具使用性能和各化学官能团之间的关系。通过此研究,希望为以后的试验研究提供参考。通过上述试验研究,得出以下结论: 1.在不添加任何添加剂的前提条件下,餐具的最佳成型工艺条件是:含水率为50%,压力为3000N,初始温度70℃,最终温度110℃,定型时间6min,保温时间10min。2.以山梨醇、甘油、乙二醇及聚乙二醇600 作为增塑剂时,甘油是改善餐具使用性能的最佳增塑剂,其次是山梨醇,其中聚乙二醇对餐具的使用性能改善不明显。3.以山梨醇、甘油、乙二醇为增塑剂研究复合增塑剂。复合增塑剂的最佳配比为:甘油:山梨醇:乙二醇=1:1:1。4.以液态石蜡和硬脂酸作为防水剂时,液态石蜡是改善餐具防水性能最佳的防水剂。5.以海藻酸钠和羧甲基纤维素钠作为补强剂时,海藻酸钠是较好的补强剂。6.羰基和羧基的增多使餐具的防水性能下降,H2O、CH3和CH2能影响餐具的增塑性能,餐具的强度随着C≡C官能团的增多而增大。更多还原

【Abstract】 Protecting environment and using resources have become important signs of modern social progress and civilization. This paper discusses the formational technique and capability of starch edible tableware for protecting environment, controlling ‘white pollution’. Under the condition of primary material is edible, through the preliminary experiment decided the central factor and range of factor. This experiment is practiced according to 3 performance standards used in GB18006.1—1999 General Specification for Single Use and Degradable Lunch Container and Drinking Set . Through orthogonal test , the most optimized technical parameters can be find. Influence of plasticizers,waterproof and intensifier on using performance of tableware was studied when the condition of the most optimized technical parameters is applied.Through attenuated total internal reflectance analysis, the molecule can be find which influence using performance of starch edible tableware. According as this study, reference is provided for the later researcher. Results showed: 1. Without any additive, the most optimized technical parameters is 50% moisture content,3000N pressure force, 70oC initial temperature,110oC terminal temperature,6 min forming time, and 10 min keeping time. 2.Influence of plasticizers such as sorbitol,glycerol,glycol and polymer glycol 600 etc, the best plasticizers is glycerol. The second is sorbitol. Thereinto polyethylene glycol 600 is worst plasticizers. 3.Studied multiple plasticizers, when plasticizers is sorbitol,glycerol and ethylene glycol. The best multiple plasticizers is sorbitol:glycerol:ethylene glycol equal to 1:1:1. 4.When waterproof is stearic acid and paraffin. The best waterproof is paraffin. 5.Studied intensifier, when intensifier is sodium alginate and Carboxymethyl cellulose natrium. The best intensifier is sodium alginate. 6.Waterproof will be reduced when the -COO-and -COOH is increase. H2O、CH3 and CH2 will influence plasticization of tableware. The intensifier of tableware will accretion if C≡C of tableware manifold.更多还原