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首页> 美国卫生研究院文献>Food Science Nutrition >Moisture sorption isotherm and changes in physico‐mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry
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Moisture sorption isotherm and changes in physico‐mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry

机译：废粉制得的薄膜的水分吸附等温线及其物理机械性能的变化及其在新鲜草莓保鲜质量中的应用

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Waste flour from the noodle industry was used to produce films, which were plasticized with 40% w/w glycerol:sorbitol at 2:1, 3:1, and 4:1 w/w and formulated with 200 ppm potassium sorbate. Henderson's equation was found to be the best estimator for moisture sorption isotherm of the films stored at 5, 25, and 45°C, and then, equilibrated at 0.11, 0.23, 0.32, 0.43, 0.58, 0.64, 0.76, 0.84, and 0.93 water activity. Developed flour films (plasticized with 2:1 w/w glycerol:sorbitol/formulated with 20% w/w potassium sorbate), with the best mechanical properties (tensile strength of 1.05 MPa; elongation at break of 73.01%), were used to cover fresh strawberries on a polystyrene foam tray. It was found that higher average phenolic contents, antioxidant activity, and firmness were found in strawberries wrapped in plasticized/formulated films, when compared against both films without potassium sorbate and without film (control). Furthermore, a lower average total microorganism count was found for fresh strawberries wrapped in the plasticized/formulated films, when compared with films without potassium sorbate.
机译：面条行业的废面粉用于生产薄膜，该薄膜用40％w / w的甘油：山梨糖醇以2：1、3：1和4：1 w / w的比例增塑，并用200ppm的山梨酸钾配制。发现亨德森方程是在5、25和45°C下存储的薄膜的水分吸附等温线的最佳估计值，然后在0.11、0.23、0.32、0.43、0.58、0.64、0.76、0.84和0.93时达到平衡水活度。已开发的面粉薄膜（以2：1 w / w甘油：山梨糖醇增塑/以20％w / w山梨酸钾配制）具有最佳的机械性能（拉伸强度为1.05 MPa;断裂伸长率为73.01％）用于在聚苯乙烯泡沫塑料托盘上盖上新鲜草莓。发现与不具有山梨酸钾和不具有膜的两个膜（对照）相比，包裹在增塑/配制膜中的草莓具有更高的平均酚含量，抗氧化活性和硬度。此外，与没有山梨酸钾的薄膜相比，包裹在增塑/配制薄膜中的新鲜草莓的平均总微生物数更低。

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