[1]于震宇,马艳萍.选择透过性聚乳酸薄膜的制备及其对腌制果蔬的气调保鲜效果[J].中国调味品,2021,46(4):137-140.
　Preparation of Selective Permeable Poly Film and Effect on Modified Atmosphere Preservation of Pickled Fruits and Vegetables[J].CHINA CONDIMENT,2021,46(4):137-140.
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选择透过性聚乳酸薄膜的制备及其对腌制果蔬的气调保鲜效果()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
137-140
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Preparation of Selective Permeable Poly Film and Effect on Modified Atmosphere Preservation of Pickled Fruits and Vegetables
作者:
于震宇; 马艳萍
文献标志码:
A
摘要:
本文以聚乳酸薄膜为研究对象，利用直接聚合的方法进行聚乳酸薄膜的制备，通过对二氧化碳、氧气以及水蒸气在该种薄膜中的透过特性进行测定，来研究聚乳酸薄膜的选择透过性。利用聚乳酸薄膜进行腌制果蔬的包装，并通过腌制果蔬感官评价、脆度以及菌落总数三方面进行薄膜的气调保鲜效果研究，结果表明聚乳酸薄膜对腌制果蔬具有较好的气调保鲜效果。
Abstract:
In this paper, poly films were prepared by direct polymerization. The permeability of carbon dioxide, oxygen and water vapor in the films was measured to study the selective permeability of PLA films. Poly film was used to package pickled fruits and vegetables. Sensory evaluation, weight loss rate and total number of colonies were used to study the effect of modified atmosphere preservation of pickled fruits and vegetables.
更新日期/Last Update: 2021-04-09