【作者】 李志健； 孟卿君；

【Author】 LI Zhijian,MENG Qingjun College of Light Industry & Energy Engineering,Shaanxi University of Science Technology, Xi’an,China

【机构】 陕西科技大学轻工与能源学院；

【摘要】 绿色食品包装膜以N-甲基吗啉-N-氧化物(NMMO)为溶剂,采用相转化法制备而成。利用扫描电镜SEM表征不同工艺条件所制薄膜的断面形貌,用拉力机测定膜的强度性能。结果表明:随着铸膜液中纤维素浓度从5%增加到9%,膜结构越致密,孔径越均匀,膜的拉伸强度增加了59.6%,断裂伸长率也提高了67.5%;溶解温度从100℃升高到120℃,膜结构越疏松,孔径越不均匀,膜的拉伸强度下降了19.2%,断裂伸长率从下降13.1%。研究结果为优化纤维素食品包装膜性能,调节膜结构和促进其应用提供理论参考依据。更多还原

【Abstract】 The Green food-packaging membranes were prepared with N-methylmorpholine-N-oxide(NMMO) as the major solvent by using L-S phase inversion technique.Scanning electron microscopy(SEM) was adopted to characterize fracture surface morphology of membrane,and tensile machine was adopted to test the membrane strength performance.Research results show with the concentration of cellulose increases from 5%to 9%, structure of membrane becomes compact,aperture size becomes small and even,value of tensile strength increases 59.6%,and value of elongation increases 67.5%.With dissolving temperature increases from 100℃to 120℃,structure of membrane becomes loose,pore size becomes big and uneven,value of tensile strength decreases 19.2%,and value of elongation decreases 13.1%.. The research can provide the theoretical reference for optimizing technology,adjusting the structure of membrane,and improving the performances of membrane.更多还原