摘要
研究了膜液的高压处理对马铃薯淀粉膜性能的影响。结果表明,高压处理使膜液的稳定性提高,膜的抗张强度增大,断裂伸长率、透氧率及热水速溶率减小,膜表面更加平滑、致密、透明。
This paper focused on the effect on the edible potato starch films if the potato starch solution had been under hig h -pressure treatment during the processing .The results showed that the treatment can improve the stability of the potato starch solution and increase its tensility,and at the same time its elong ation,oxyg en permeability and instant ratio in hot water decreased,all these make the film surface fine and smooth.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第12期32-33,共2页
Science and Technology of Food Industry
基金
解放军总后勤部资助项目
吉林大学创新基金资助项目。
