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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 柯淳涵(Chun-Han Ko) | |
dc.contributor.author | Qing-Fang Li | en |
dc.contributor.author | 李青芳 | zh_TW |
dc.date.accessioned | 2021-06-16T02:57:38Z | - |
dc.date.available | 2025-08-11 | |
dc.date.copyright | 2020-08-21 | |
dc.date.issued | 2020 | |
dc.date.submitted | 2020-08-11 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/54450 | - |
dc.description.abstract | 台灣水果於運輸過程中缺乏適當水果保鮮袋及運送方法,且運輸過程為密閉空間,當水果釋放出乙烯會無法擴散至外部,並加快水果之熟成速度,故抑制乙烯的生成及擴散是水果保鮮的關鍵。 奈米纖維材料應用於食品包裝材中具良好的空氣阻隔性,而奈米高嶺土現今已應用於對氧氣敏感食品的熱成型容器中,這兩者天然材料對於降低水果生成及擴散乙烯具有很大的潛力。 本研究以不同比例之奈米纖維材料(Cellulose nanofibrils, CNF和Cellulose nanocrystals, CNC)、奈米高嶺土(Nanoclay, NC)、羧甲基纖維素(Carboxymethyl cellulose, CMC)及烷基烯酮二聚體(Alkyl ketene dimmer, AKD)配製成塗料。塗料性質顯示,CMC含量越多,其界面電位越高,表示奈米纖維材料之懸浮程度越佳,且團聚現象降低。紙張性質顯示,塗料(I) 5.36NC-5CNF-5CMC-2AKD之氣體及水蒸氣阻隔性最佳。和未塗佈紙(影印紙)相比,其氣體阻隔性大約增加94.21%,而水蒸氣阻隔性大約增加42.27%。在乙烯穿透測定及水果保鮮試驗中,也顯示塗料(I) 5.36NC-5CNF-5CMC-2AKD具有降低乙烯擴散之作用及保鮮作用。因此本研究塗料(I) 5.36NC-5CNF-5CMC-2AKD具有潛力應用於水果之保鮮。 | zh_TW |
dc.description.abstract | In the Taiwan, the fruit transport process lacks appropriate packaging materials and methods. The fruit is transported in a closed space. When fruits release ethylene it is not released outside, thus speeding up the ripening of fruits. Therefore, inhibiting and diffusing ethylene is the key to the preservation of fruits. Cellulose nanomaterials used in food packaging materials have good air barrier properties. Nanoclay has been used in thermoforming containers for foods that are sensitive to oxygen. These natural materials have great potential for reducing the production and diffusion of ethylene in fruit. In this study, different proportions of cellulose nanomaterials (Cellulose nanofibrils, CNF and cellulose nanocrystals, CNC), nanoclay (NC), carboxymethyl cellulose (CMC) and alkyl ketene dimer (AKD) were formulated into coatings. The coating properties showed that more CMC content led to higher zeta potential, indicating that the better the suspension degree of cellulose nanomaterials, the lower the agglomeration phenomenon. The findings of this study showed that the air and water vapor barrier properties of coating (I) 5.36NC-5CNF-5CMC-2AKD were the best. Compared with uncoated paper (copier paper), its air resistance increased 94.21%, while the water vapor barrier increased 42.27%. The ethylene transmission measurement and fruit freshness determination showed that coating (I) 5.36NC-5CNF-5CMC-2AKD had the effects of reducing the production and diffusion of ethylene and promoting fruit preservation. Therefore, coating (I) 5.36NC-5CNF-5CMC-2AKD has the potential to be applied for the preservation of fruits. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T02:57:38Z (GMT). No. of bitstreams: 1 U0001-0308202014541100.pdf: 2774739 bytes, checksum: 7e01fa332ae6ea6aa081ba8114c7865e (MD5) Previous issue date: 2020 | en |
dc.description.tableofcontents | 口試委員會審定書 I 謝誌 II 摘要 IV Abstract V Figure index IX Table index XII List of abbreviation XIII Chapter 1 Introduction 1 Chapter 2 Literature Review 4 2.1 Cellulose 4 2.2 Types of cellulose nanomaterials 6 2.3 Properties of cellulose nanomaterials used in food packaging 9 2.3.1 CNF for barrier application 11 2.3.2 CNC for barrier application 12 2.4 Properties of nanoclay used in food packaging 14 2.4.1 The barrier properties of nanoclay in food packaging materials 14 2.4.2 Application of nanoclay in current industry 15 2.5 The physiological mechanism of fruits 16 2.5.1 The respiration of fruits 16 2.5.2 The characteristics of ethylene 17 2.5.3 The formation of ethylene 18 2.5.4 The after-ripening mechanism of fruits 20 Chapter 3 Materials and Methods 21 3.1 Research framework 21 3.2 Materials 23 3.2.1 Substrates 23 3.2.2 Chemicals 24 3.3 Experiment and analytical methods 25 3.3.1 Chemical composition 25 3.3.2 Preparation of CNC 25 3.3.3 Particle size measurement 26 3.3.4 Zeta potential measurement 27 3.3.5 X-ray diffraction measurement 28 3.3.6 Yield of CNC 29 3.4 Preparation and properties of coating materials 30 3.4.1 Preparation of coating materials 30 3.4.2 Coating weight 32 3.4.3 pH value 32 3.4.4 Viscosity 33 3.4.5 Zeta potential measurement 33 3.5 Preparation and properties of coated paper 34 3.5.1 Bar coating 34 3.5.2 Smoothness test 34 3.5.3 Air-permeability test 34 3.5.4 Water absorption test 35 3.5.5 Water vapor transmission rate test 36 3.5.6 Bursting strength test 37 3.5.7 Ethylene transmission measurement 38 3.6 Fruit freshness determination 40 3.6.1 Fruit fresh weight determination 40 3.6.2 Peel color determination 41 3.7 Sample naming and code 43 Chapter 4 Results 45 4.1 Properties of cellulose feedstocks 45 4.1.1 Chemical composition of raw materials 45 4.1.2 Crystallinity index 46 4.2 CNC production from Avicel 47 4.2.1 Appearance and color of CNC solution 47 4.2.2. Particle size measurement 48 4.2.2.1 Definition of particle size and PDI 48 4.2.2.2 Particle size and PDI of CNC 49 4.2.3 Zeta potential measurement 50 4.2.3.1 Zeta potential and dispersibility 50 4.2.3.2 The zeta potential of CNC 51 4.2.4 The yield of CNC 53 4.3 Properties of coating 55 4.3.1 Coating weight 55 4.3.2 pH value 56 4.3.3 Viscosity 59 4.3.4 Zeta potential measurement 62 4.4 Properties of coated paper 66 4.4.1 Smoothness test 66 4.4.2 Air-permeability test 67 4.4.2.1 The relationship between the CMC content and air permeability 67 4.4.2.2 The relationship between the nanoclay content and air permeability 70 4.4.3 Water absorption test 72 4.4.3.1 The relationship between the CMC content and water absorption 72 4.4.3.2 The relationship between the nanoclay content and water absorption 74 4.4.4 Water vapor transmission rate test 76 4.4.4.1 The relationship between the CMC content and WVTR 76 4.4.4.2 The relationship between the nanoclay content and WVTR 79 4.4.5 Bursting strength test 81 4.4.5.1 The relationship between the CMC content and bursting strength 81 4.4.5.2 The relationship between the nanoclay content and bursting strength 83 4.4.6 Ethylene transmission measurement 85 4.5 Comparison – nanoclay vs. clay and CNF vs. CNC 88 4.5.1 Air permeability test 88 4.5.2 Water absorption test 90 4.5.3 Water vapor transmission rate test 91 4.5.4 Bursting strength test 92 4.5.5 Ethylene transmission measurement 93 4.6 Fruit freshness determination 95 4.6.1 Fruit fresh weight determination 95 4.6.2 Peel color determination 97 4.7 Comprehensive comparison with literature 99 4.7.1 Air permeability test 99 4.7.2 Water vapor transmission rate test 100 4.7.3 Bursting strength test 101 Chapter 5 Conclusion 103 Chapter 6 References 105 | |
dc.language.iso | en | |
dc.title | 奈米纖維複合材料作為水果包材之應用 | zh_TW |
dc.title | Application of Cellulose Nanocomposite for Fruit Packaging | en |
dc.type | Thesis | |
dc.date.schoolyear | 108-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 林振榮(Chen-Jung Lin),何振隆(Chen-Lung Ho),張豐丞(Feng-Cheng Chang) | |
dc.subject.keyword | 包裝材料,水果保鮮,奈米纖維材料,奈米高嶺土,乙烯, | zh_TW |
dc.subject.keyword | Packaging materials,Fruit preservation,Cellulose nanomaterials,Nanoclay,Ethylene, | en |
dc.relation.page | 109 | |
dc.identifier.doi | 10.6342/NTU202002272 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2020-08-12 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 森林環境暨資源學研究所 | zh_TW |
顯示於系所單位: | 森林環境暨資源學系 |
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