芹菜/菠菜复合纸及其纤维性能的研究
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摘要
本文是国家高技术研究发展计划(863计划)(编号:2008AA10Z308)和吉林省科学技术厅科技发展计划项目(编号:20060717)的部分研究内容,主要研究芹菜纤维和菠菜纤维的性质及纤维含量对于成纸的影响。
根据塑料薄膜和纸包装材料的评价标准确定了蔬菜纸工程性质的测试方法;研究了芹菜纤维和菠菜纤维的形态,包括长度、宽度、长宽比、长宽度分布及柔性系数等,并绘制出了芹菜纤维和菠菜纤维长宽度分布图。
通过均匀混料试验设计研究了芹菜纤维、菠菜纤维和水分含量对成纸性能的影响,确定了适宜的组分范围;在芹菜梗的纤维提取中,研究了液料比、NaOH质量分数、浸提时间、反应温度对碱溶性纤维提取率的影响,利用正交试验设计确定了提取碱溶性纤维的最佳工艺条件;并研究了超微粉碎改性对纤维成纸性能的影响。
The thesis is part of the item“Investigation of intelligent Structure of Protein-Based Edible Biopolymers”, which is the science and technology developing program item of JiLin Provincial Science & Technology Departmen. The thesis’main task is to study celery and spinach fiber and basic property of papermaking.
Make it meets the trend of food packing’development, and become a perfect inner wrapper of food. The paper has lots of strongpoints. It can be eat togeter with food , without polluting to food and environment. It can be used as carriers of food flavour, pigment, nutrition enhancer, antioxidant and antimicrobe agent. It can be used as monomer packing of food. It has obxious waterproof property and can stave the transference and diffusion of water and oil and other ingredient in food. It has optional air permeation and anti-osmosis and can stop flavours from volatilizing. It has good physical and mechanical properties and can protect food well, and without damnification.
The thesis took celery and spinach as main base material and analyzed constitutes and characteristic of their fibers. Also optimized the celery fiber、spinach fiber and moisture content on the properties of Paper by uniform design, sodium hydroxide consistency, the proportion of stuff and liquid, temperature and time were analyzed with the influence of hemicellulose distilling rate in distilling fiber crafts, the best crafts term was confirm with the optimized experiments; And to change the character of infusibility celery fibre , study its basic property of papermaking.
The main contents and conclusions via the thesis’s studying are as follows:
1) The author put forward a set of engineering properties evaluation system of vegetable wrapper, according to the appropriate adjustment and the generalization to the contents of the evaluation system of plastic and paper wrapper, which included several aspects such as size, optics property, thermal property, barrier property, mechanical property, chemical property, etc and sanitary targets. 2) The author measured the length and width of celery fiber and spinach fiber. The celery fiber: the longest fiber was 2.3765mm, the shortest fiber was 0.147mm, the average length was 0.9037mm, the biggest width was 0.0294mm, the smallest width was 0.0049mm, the average width was 0.0124mm, the ratio between length and width was 72.61; the spinach fiber: the longest fiber was 2.3324mm, the shortest fiber was0.0269mm, the average length was 0.5883mm, the biggest width was 0.0245mm, the smallest width was 0.0049mm, the average width was 0.0105mm, the ratio between length and width was 55.78. The thesis drew the picture of the length and width distributing frequency of celery fiber and spinach fiber. The conclusions can offer data for adding appropriate additive and study of related in future.
3) The author measured the contents of total dietary fiber and every ingredient in celery and spinach. The celery and spinach footstalk comprised the content of the cellulose and the hemicellulose as much as its lamina by the composing of fiber and chemistry component, compare celery fiber with spinach fiber, which was proportion propriety account for dietary fiber, but the content of xylogen in spinach fiber was few much. The author also observed the conformations of celery and spinach and their fibers, and found the fiber after beating was better fit for paper making.
4) The thesis analyzed the factors’effect on celery and spinach paper’kinds of quality and properties by uniformity experiment. The factors included celery fiber、spinach fiber and moisture content. And gained the optimal technology parameters at the condition of tensile strength, elongation and thickness as detected targets .The optimal technology parameters were: celery fiber: 4.4~5.0g; spinach fiber: 3.2~3.8g and moisture content:91~92.4g.
5) The influence of the celery alkali-soluble fiber distilling rate was studied by the different crafts parameter after it dealing with alkali. Through single factor test, when the rate of stuff and liquid were 1:11, sodium hydroxide consistency was 5%, the time was 60min, the temperature was 60℃, it found the distilling rate of the hemicellulose was better good.
6) By the optimized experiments, the best crafts term of distilling dietary fiber was ascertained, which were 4% sodium hydroxide, 60min, 80℃, 1:11.
7) By the AMD smashes insoluble fiber to change its character, and gained the optimal technology parameters at the condition of theWHC and SW by AMD smashes 20 minutes.
8) Through the physic characteristic of the paper tested, the best is the paper which added the alkali-soluble fiber, the worst is the insoluble fiber, all of them can improve the character of the paper.
The innovation points of the thesis:
1) Analyze the celery and spinach fiber fitting molding characteristic;
2) Prepared edible wrapper based on celery and spinach .
3) By the AMD smashes insoluble fiber to change its character.
The thesis made celery and spinach as the basic material, which enlarged the field of celery and spinach’s deep process. The experiments and conclusions of vegetable paper in the thesis are valuable to pilotscale experiences and industrialization. At the same time, they offer worthy consults or lessons and reference on trial parameter for equipping the other for use by the military foods. Further more, the experiments and conclusions of vegetable paper in the thesis offered some referenced value for the study and developing of edible wrapper. Key words: celery fiber; spinach fiber; edible wrapper; fiber morphology and property.
根据塑料薄膜和纸包装材料的评价标准确定了蔬菜纸工程性质的测试方法;研究了芹菜纤维和菠菜纤维的形态,包括长度、宽度、长宽比、长宽度分布及柔性系数等,并绘制出了芹菜纤维和菠菜纤维长宽度分布图。
通过均匀混料试验设计研究了芹菜纤维、菠菜纤维和水分含量对成纸性能的影响,确定了适宜的组分范围;在芹菜梗的纤维提取中,研究了液料比、NaOH质量分数、浸提时间、反应温度对碱溶性纤维提取率的影响,利用正交试验设计确定了提取碱溶性纤维的最佳工艺条件;并研究了超微粉碎改性对纤维成纸性能的影响。
The thesis is part of the item“Investigation of intelligent Structure of Protein-Based Edible Biopolymers”, which is the science and technology developing program item of JiLin Provincial Science & Technology Departmen. The thesis’main task is to study celery and spinach fiber and basic property of papermaking.
Make it meets the trend of food packing’development, and become a perfect inner wrapper of food. The paper has lots of strongpoints. It can be eat togeter with food , without polluting to food and environment. It can be used as carriers of food flavour, pigment, nutrition enhancer, antioxidant and antimicrobe agent. It can be used as monomer packing of food. It has obxious waterproof property and can stave the transference and diffusion of water and oil and other ingredient in food. It has optional air permeation and anti-osmosis and can stop flavours from volatilizing. It has good physical and mechanical properties and can protect food well, and without damnification.
The thesis took celery and spinach as main base material and analyzed constitutes and characteristic of their fibers. Also optimized the celery fiber、spinach fiber and moisture content on the properties of Paper by uniform design, sodium hydroxide consistency, the proportion of stuff and liquid, temperature and time were analyzed with the influence of hemicellulose distilling rate in distilling fiber crafts, the best crafts term was confirm with the optimized experiments; And to change the character of infusibility celery fibre , study its basic property of papermaking.
The main contents and conclusions via the thesis’s studying are as follows:
1) The author put forward a set of engineering properties evaluation system of vegetable wrapper, according to the appropriate adjustment and the generalization to the contents of the evaluation system of plastic and paper wrapper, which included several aspects such as size, optics property, thermal property, barrier property, mechanical property, chemical property, etc and sanitary targets. 2) The author measured the length and width of celery fiber and spinach fiber. The celery fiber: the longest fiber was 2.3765mm, the shortest fiber was 0.147mm, the average length was 0.9037mm, the biggest width was 0.0294mm, the smallest width was 0.0049mm, the average width was 0.0124mm, the ratio between length and width was 72.61; the spinach fiber: the longest fiber was 2.3324mm, the shortest fiber was0.0269mm, the average length was 0.5883mm, the biggest width was 0.0245mm, the smallest width was 0.0049mm, the average width was 0.0105mm, the ratio between length and width was 55.78. The thesis drew the picture of the length and width distributing frequency of celery fiber and spinach fiber. The conclusions can offer data for adding appropriate additive and study of related in future.
3) The author measured the contents of total dietary fiber and every ingredient in celery and spinach. The celery and spinach footstalk comprised the content of the cellulose and the hemicellulose as much as its lamina by the composing of fiber and chemistry component, compare celery fiber with spinach fiber, which was proportion propriety account for dietary fiber, but the content of xylogen in spinach fiber was few much. The author also observed the conformations of celery and spinach and their fibers, and found the fiber after beating was better fit for paper making.
4) The thesis analyzed the factors’effect on celery and spinach paper’kinds of quality and properties by uniformity experiment. The factors included celery fiber、spinach fiber and moisture content. And gained the optimal technology parameters at the condition of tensile strength, elongation and thickness as detected targets .The optimal technology parameters were: celery fiber: 4.4~5.0g; spinach fiber: 3.2~3.8g and moisture content:91~92.4g.
5) The influence of the celery alkali-soluble fiber distilling rate was studied by the different crafts parameter after it dealing with alkali. Through single factor test, when the rate of stuff and liquid were 1:11, sodium hydroxide consistency was 5%, the time was 60min, the temperature was 60℃, it found the distilling rate of the hemicellulose was better good.
6) By the optimized experiments, the best crafts term of distilling dietary fiber was ascertained, which were 4% sodium hydroxide, 60min, 80℃, 1:11.
7) By the AMD smashes insoluble fiber to change its character, and gained the optimal technology parameters at the condition of theWHC and SW by AMD smashes 20 minutes.
8) Through the physic characteristic of the paper tested, the best is the paper which added the alkali-soluble fiber, the worst is the insoluble fiber, all of them can improve the character of the paper.
The innovation points of the thesis:
1) Analyze the celery and spinach fiber fitting molding characteristic;
2) Prepared edible wrapper based on celery and spinach .
3) By the AMD smashes insoluble fiber to change its character.
The thesis made celery and spinach as the basic material, which enlarged the field of celery and spinach’s deep process. The experiments and conclusions of vegetable paper in the thesis are valuable to pilotscale experiences and industrialization. At the same time, they offer worthy consults or lessons and reference on trial parameter for equipping the other for use by the military foods. Further more, the experiments and conclusions of vegetable paper in the thesis offered some referenced value for the study and developing of edible wrapper. Key words: celery fiber; spinach fiber; edible wrapper; fiber morphology and property.
引文
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