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研究生:劉宏隆
研究生(外文):Hong-Long Liou
論文名稱:熱可融明膠薄膜抗水性及熱封條件之研究
論文名稱(外文):Study on water resistant performance of thermal melt gelatin film and its heat sealing conditions
指導教授:陳輝煌陳輝煌引用關係
指導教授(外文):Hui-Huang Chen
學位類別:碩士
校院名稱:國立宜蘭大學
系所名稱:食品科學系碩士班
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2010
畢業學年度:98
語文別:中文
論文頁數:85
中文關鍵詞:可食薄膜熱融性明膠抗水能力封口
外文關鍵詞:edible filmsthermal meltinggelatinwater resistantSealing
相關次數:
  • 被引用被引用:3
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熱融性可食包材可延長食品貯存期限,取代塑料包材以減少對環境的污染,明膠是具熱可融、冷凝膠特性的可食薄膜材料,常做為熱融性可食包材。但是明膠薄膜易吸收環境中的水氣或食品中水分而失去包材特性,因此本研究以疏水物質與明膠混合製膜,並在明膠薄膜表面披覆疏水物質,以反應曲面法(response surface method, RSM)探討合適製備條件,期能改善熱融性可食包材抗水能力。結果顯示,添加低甲氧基果膠(L)可改善明膠薄膜的抗水性質,合適的添加條件為0.98%低甲氧基果膠、0.030M鈣離子與0.044M蘋果酸,吸水率降至41.8%。另外,披覆疏水膠(HG)使明膠薄膜具有優異的抗水性質與耐壓折性,HG披覆量0.35 mg/cm2的明膠薄膜吸水率降為30.8%。添加低甲氧基果膠及披覆疏水膠複合處理(L+HG),則更能有效降低明膠薄膜吸水率至24.9%,在水中浸漬20分鐘後的溶水率只有0.8%,由動態接觸角顯示水分滲透時間由290秒延長至1400秒,吸水速率由0.58降至0.37 (g/m2∙s),水蒸氣通透率(water vapor permeability, WVP)由1.32降至0.12 (10-12g/m∙s∙Pa),且在90度C、90秒的熱水可溶性亦可達到85.1%,使明膠薄膜同時具有抗水性及熱水可溶性。利用上述複合條件製備之薄膜以Box-Behnken design (BBD)實驗設計不同水分含量、封口溫度及時間下的封口條件,發現薄膜水分降低至9.9%,在70.2度C熱封4.2秒,具有最高的封口強度。
Thermal melting edible films are alternative and non-polluting methods that have been developed to extend products shelf-life and reduce plastic package. Gelatin, with thermal melting and cold gelatin, is a desirable material to produce thermal melting edible films. However, the gelatin films will sacrifice packing properties after the adsorption of vapor in environment or moisture in foods. In this study, gelatin film was blended in and coated with hydrophobic substances in order to improve its water resistance. The response surface method (RSM) was applied to determine the desirable hydrophobic treatment conditions. The gelatin film blended with low-methoxyl pectin improved its water resistant ability. The gelatin films added with 0.98% low-methoxyl pectin, 0.030 M calcium and 0.044 M malic acid reduced water uptake to 41.8%. Furthermore, gelatin film coated with hydrophobic gel (HG) exhibited excellent water resistance and folding tolerance. The gelatin film coated with 0.35 mg/cm2 HG reduced its water uptake to 30.8%. Combination of low-methoxyl pectin addition and HG coating (L+HG) effectively reduce water uptake of gelatin film to 24.9%. Its solubility was 0.8% after 20 min immersion, water permeability time increased from 290 to 1400 seconds, adsorption flux decreased from 0.58 to 0.37 (g/m2∙s), and water vapor permeability (WVP) decreased to from 1.32 to 0.12 (10-12g/m∙s∙Pa). The hot water solubility reached 85.1% of the L+HG gelatin film when it was dissolved in 90oC hot water for 90 sec. It revealed that the L+HG gelatin film possessed desirable water resistance and hot water solubility. Box-Behnken design (BBD) was applied to determine the desirable sealing conditions under various water content, sealing temperature and duration. The superior sealing strength of gelatin film was obtained at 9.9% water content and was sealed at 70.2oC for 4.2 seconds.
中文摘要I
英文摘要II
表目錄VI
圖目錄VII
壹、前言1
貳、文獻回顧3
一、可食薄膜3
(一)可食薄膜定義3
(二)可食薄膜來源與特性3
(三)混合薄膜5
二、明膠6
(一)明膠來源與熱融及親水性6
(二)明膠在食品及工業上的應用7
(三)修飾明膠薄膜性質7
三、薄膜抗水性質8
(一)修飾處理9
(二)披膜處理9
(三)吸水率10
(四)接觸角(contact angle, θ)11
(五)水蒸氣通透率(water vapor permeability, WVP)13
(六)溶水率(solubility)13
四、包裝封口及封口強度14
參、材料與方法16
一、實驗架構16
二、材料17
三、明膠薄膜製程17
四、熱封條件18
五、等溫吸濕曲線製作18
六、分析方法18
(一)厚度 18
(二)拉伸強度與伸張率18
(三)水分含量及水活性19
(四)可折性19
(五)吸水率19
(六)溶水率20
(七)靜態與動態接觸角20
(八)水蒸汽通透率測定20
(九)示差掃瞄熱分析20
(十)封口強度21
(十一)流變性質21
(十二)微細結構分析22
(十三)熱水可溶性22
(十四)統計分析22
肆、結果與討論23
一、添加疏水配方23
二、表面披膜處理28
三、添加低甲氧基果膠及疏水膠披膜(複合處理)30
(一)溶水率30
(二)靜態接觸角31
(三)動態接觸角32
(四)水蒸氣通透率33
(五)薄膜熱性質分析34
四、明膠薄膜的乾燥曲線與等溫吸濕曲線35
(一)乾燥曲線35
(二)等溫吸濕曲線36
五、封口強度38
六、熱水可溶性40
七、噴霧處理40
伍、結論42
陸、參考文獻43
柒、表55
捌、圖61
玖、附錄81
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