侯红红,杨传民,汪浩,刘铭宇.茴香及芹菜基可食性包装纸热封性能的研究[J].包装工程,2013,34(15):23-27,45.
HOU Hong-hong,YANG Chuan-min,WANG Hao,LIU Ming-yu.Heat Sealing Performance of Fennel and Celery Based Edible Wrapping Paper[J].Packaging Engineering,2013,34(15):23-27,45. |
| 茴香及芹菜基可食性包装纸热封性能的研究 |
| Heat Sealing Performance of Fennel and Celery Based Edible Wrapping Paper |
| 投稿时间：2013-04-17 修订日期：2013-08-10 |
| DOI： |
| 中文关键词: 大豆蛋白 蔬菜纸 可食性包装纸 热封性能 |
| 英文关键词: soybean protein vegetable paper edible wrapping paper heat sealing performance |
| 基金项目:国家“十二五冶科技支撑计划项目课题(2012BAD32B04) |
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| 中文摘要: |
| 利用多功能立式包装机对蔬菜复合纸进行热封,通过温度单因素试验,确定了蔬菜复合纸的热封温度范围,并在不同温度下研究了大豆蛋白-茴香复合纸和大豆蛋白-芹菜复合纸的热封性能。研究结果表明,采用包装机上对辊加热装置进行封合时,芹菜基复合纸的热封温度应选择105 ℃以下;大豆蛋白-芹菜复合纸的热封性能显著优于大豆蛋白-茴香复合纸,平均热封强度是后者的3. 245 倍。 |
| 英文摘要: |
| Multifunctional vertical packing machine was used to heat-seal the vegetable composite paper. Through single factor test, the heat-sealing temperature range of vegetable composite paper was determined. The heat sealing performance of soy protein-fennel and celery composite paper were studied under different temperatures. The results indicated that the heat sealing temperature of the celery based vegetable composite paper should be lower than 105℃below by using heat roller device for heat-sealing; heat sealing performance of soy protein-celery composite paper is significantly superior to the soy protein-fennel composite papers; the average heat sealing strength of the former is generally 3. 245 times as that of the latter. |
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