涂膜液成分对可食膜的透性及番茄保鲜效果的影响

吉林大学学报(工学版) ›› 2004, Vol. ›› Issue (2): 302-306.

涂膜液成分对可食膜的透性及番茄保鲜效果的影响

王昕, 李建桥, 贾君, 任露泉, 马中苏

吉林大学, 地面机械仿生技术教育部重点实验室, 吉林, 长春, 130022

收稿日期:2003-10-26 出版日期:2004-04-01
通讯作者: 李建桥(1954- ),男,教授,博士生导师.E-mail:jqli@jlu.edu.cn;马中苏(1952- ),男,教授,博士生导师.E-mail:zsma@jlu.edu.cn
基金资助:
国家重大基础研究前期专项基金资助项目(2002CCA01200).

Effects of coating composition on permeability of edible coating and properties of coated tomato

WANG Xin, LI Jian-qiao, JIA Jun, REN Lu-quan, MA Zhong-su

Key Laboratory for Terrain-Machine Bionics Engineering, Ministry of Education, Jilin University, Changchun 130022, China

Received:2003-10-26 Online:2004-04-01

摘要/Abstract

摘要： 研究了添加不同量软脂酸和甘油对淀粉基可食膜的水蒸气透过率和氧气透过率的影响,并用于番茄果实的保鲜试验。试验结果表明:可食膜成分中脂类和增塑剂对膜的透过性有显著影响,在试验范围内涂膜番茄的糖损失和失重在保藏中明显低于未涂膜番茄。

关键词: 淀粉, 可食膜, 保鲜, 透气性, 透湿性, 表面特性

Abstract: The edible coating changes the surface properties of fruits and may prolong its shelf-life. The effects of the presence of palmitic acid and glycerin, in varying mass fractions on the oxygen and water vapor permeability of corn starch based edible coatings were examined. The coatings, with various compositions, were applied to coat tomato for antistaling. It is found from the analysis of these coated tomatoes that the coatings containing grease and plasticizing agent distinctly affect the permeability. The carbohydrate loss and the mass loss of coated tomatoes are significantly less than that of uncoated tomatoes.

Key words: corn starch, edible coating, antistaling, gas permeability, water vapor permeability, surface behavior

中图分类号:

TS255.3

王昕, 李建桥, 贾君, 任露泉, 马中苏. 涂膜液成分对可食膜的透性及番茄保鲜效果的影响[J]. 吉林大学学报(工学版), 2004, (2): 302-306.

WANG Xin, LI Jian-qiao, JIA Jun, REN Lu-quan, MA Zhong-su. Effects of coating composition on permeability of edible coating and properties of coated tomato[J]. 吉林大学学报(工学版), 2004, (2): 302-306.

参考文献

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