Effects of drying temperature and relative humidity on the mechanical propert...

雩风三日

Effects of drying temperature and relative humidity on the mechanical properties of amaranth flour films plasticized with glycerol
干燥温度和相对湿度对甘油增塑苋菜粉薄膜力学性能的影响

        Biofilms are made of biopolymers. In the casting technique, biofilms are obtained by the drying of a polymer suspension in the final stage of processing. The aim of the present paper was to analyze the effect of this drying process on the mechanical properties of films produced with amaranth flour. Variables considered include glycerol content (30, 35 and 40%, g/g dry flour) and air-drying conditions (air temperatures of 30, 40 and 50oC and relative humidities of 40, 55 and 70%). As amaranth flour films constitute a complex mixture of amylopectin and amylose as well as native protein and lipid, certain unexpected results were obtained. The toughest films were obtained at the lowest temperature and the lowest relative humidity (30oC, 40%).

Keywords: Amaranth; Edible film; Film drying.


       生物膜是由生物聚合物制成的。在浇铸技术中，生物膜是通过在加工的最后阶段干燥聚合物悬浮液获得的。本文旨在分析该干燥过程对苋菜粉制膜机械性能的影响。考虑的变量包括甘油含量(30、35和40%，g/g干面粉)和风干条件(空气温度为30、40和50℃，相对湿度为40、55和70%)。由于苋菜粉薄膜是支链淀粉和直链淀粉以及天然蛋白和脂质的复杂混合物，因此得到了一些意想不到的结果。在最低温度和最低相对湿度(30℃，40%)下获得最坚韧的薄膜。

关键词:苋菜;可食用膜;电影干燥。