关键词: 食品加工技术, 胡萝卜, 可食性膜, 水蒸气透过率, 氧气透过率, 机械性能, 颜色

Abstract:

By casting, the edible films based on carrot puree, chitosan, corn starch and gelatin were developed. Glycerol was added as plasticizer. The effects of chitosan, corn starch, gelatin and glycerol on the film′s properties were investigated. Results show that chitosan, corn starch, and gelatin contents do not significantly influence the elongation, water vapor permeability and oxygen permeability of the films, but their significantly enhance the film tensile strength. Increasing glycerol content decreases the tensile strength of the films, but increases the elongation, the oxygen permeability and water vapor permeability. Moreover, chitosan, corn starch and glycerol contents significantly affect the color of the films, but this effect of gelatin is insignificant.

Key words: food processing technology, arrot, edible film, water vapor permeability, oxygen permeability, mechanical properties, colour