论文部分内容阅读
探讨了微波湿法改性中微波功率、微波时间和pH值对小麦面筋蛋白基塑料板拉伸性能的影响,并通过正交试验得到了微波湿法改性的最佳条件。以拉伸强度为主要指标时,最佳改性条件为微波功率640W、微波时间60s和pH值5.0,验证得拉伸强度为23.04MPa,断裂伸长率为24.85%;以断裂伸长率为主要指标时,最佳改性条件为微波功率320W、微波时间60s和pH值4.5,验证得拉伸强度为15.34MPa,断裂伸长率为69.76%。
The effects of microwave power, microwave time and pH value on the tensile properties of wheat gluten-based plastic sheets were discussed. The optimum conditions of microwave wet-process modification were obtained by orthogonal experiments. Tensile strength as the main index, the best modification conditions for the microwave power 640W, microwave time 60s and pH value of 5.0, the tensile strength was 23.04MPa, the elongation at break of 24.85%; the elongation at break of The main parameters, the best conditions for the microwave power microwave 320W, microwave time 60s and pH 4.5, verify the tensile strength of 15.34MPa, elongation at break of 69.76%.