期刊论文

中文

食品科学

1002-6630

2011

32

4

237-240

武汉工业学院***科研启动项目

本校为第一机构

通过熔融共混法制备得到ZnO含量为0.5%纳米ZnO/高密度聚乙烯(HDPE)复合膜,对其进行表征和性能测试,并考察其对奶酪的保鲜性。结果表明,复合膜中的纳米ZnO粒子分散较均匀,相比于HDPE膜,纳米复合膜的力学性能和阻隔性能都得到一定程度的提高。该膜对奶酪包装后进行感官分值、pH值和微生物生长状况的测试发现,与纯HDPE膜所包装的奶酪相比,纳米ZnO/HDPE复合膜所包装奶酪的感官分值由66.0提高到73.0;pH值约为6.167,更接近标准样;奶酪溶液铺平板并培养48h后的菌落数(32×103CFU/mL)少于HDPE膜(82×103CFU/mL),这表明纳米ZnO/HDPE复合膜对奶酪上的微生物生长有很强的抑制作用,具有一定的抗菌保鲜性。

Nano-ZnO/high density polyethylene （HDPE） composite film was prepared by the melt blending method. The properties of nanocomposite film were characterized to explore its preservative effect on cheese. Results indicated ZnO nanoparticles had a good dispersion in HDPE matrix. An improvement of mechanical and barrier properties of the composite film was achieved after adding nano-ZnO to HDPE resin. In addition,sensory quality,pH and bacterial growth of the cheese packaged by HDPE film and nano-ZnO/HDPE composite film were evaluated. The nano-compo...