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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 葉安義 | |
dc.contributor.author | Cheng-Chun Yang | en |
dc.contributor.author | 楊承錞 | zh_TW |
dc.date.accessioned | 2021-06-16T23:08:13Z | - |
dc.date.available | 2012-08-20 | |
dc.date.copyright | 2012-08-20 | |
dc.date.issued | 2012 | |
dc.date.submitted | 2012-08-03 | |
dc.identifier.citation | 石川正道,2003。奈米科技與產業導論。普林斯頓國際有限公司。新北市。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/64924 | - |
dc.description.abstract | 自從1970年代塑膠的問世以來,帶給人類生活上許多便利。由於塑膠具有質量輕、價廉及容易加工等優點,也是食品包裝的主要的材料,但其產生之廢棄物,造成環境的負擔。因此完全可被生物分解的生物材料是研發重點,可食膜屬於生物可分解膜之一,原料取自於天然,例如多醣、蛋白質與脂質。澱粉廣存於植物中,且價格便宜,可被微生物所分解,但與市售聚乙烯薄膜相比,以澱粉所製之薄膜的水溶性高、脆及較差的機械性質,降低其應用價值。幾丁聚醣為天然多醣,源自於甲殼類動物與節肢動物等,本身具有抗菌能力,且成膜後的機械性質優於澱粉膜,有助於改善澱粉膜的問題。藉由介質研磨,澱粉粒徑可降低至奈米/微奈米等級,增加材料的表面積及暴露出較多之官能基,增加分子間交互作用,改善機械性質。本實驗目的以混合不同比例之澱粉與幾丁聚醣製成薄膜,並以甘油為塑化劑,以提升機械性質與改善水蒸氣透過率。隨著幾丁聚醣的比例增加,複合薄膜在未添加甘油時,其抗張強度最大增加至51.17 MPa (比例1:1的澱粉與幾丁聚醣之複合薄膜),伸長量則隨增加幾丁聚醣比例而上升;添加甘油時,複合薄膜的伸長量最大值為136.50% (1:1比例的澱粉與幾丁聚醣之複合薄膜)。加熱增加複合薄膜的抗張強度。減少幾丁聚醣比例時,減少複合薄膜的水蒸氣透過率。添加甘油提高複合薄膜的水蒸氣通過率。經X光繞射儀與傅立葉轉紅外線光譜儀測量,幾丁聚醣的添加提升分子間的作用力與複合薄膜的結晶。加熱降低複合薄膜的不透光度。介質研磨澱粉與幾丁聚醣所製成的複合薄膜,能改善機械性質及減少水蒸氣透過率,有助於食品包裝材料的改善。 | zh_TW |
dc.description.provenance | Made available in DSpace on 2021-06-16T23:08:13Z (GMT). No. of bitstreams: 1 ntu-101-R99641032-1.pdf: 5167667 bytes, checksum: 41ae030aa6a79f0f4e50550a6ba38a77 (MD5) Previous issue date: 2012 | en |
dc.description.tableofcontents | 目錄
中文摘要 I Abstract II 目錄 IV 表目錄 VII 圖目錄 VIII 壹、前言 1 貳、文獻回顧 3 2.1 可食膜的發展 3 2.2 奈米科技的演進 8 2.3 奈米材料的製備 10 2.4 奈米科技於食品之發展應用 12 2.4.1 奈米化之食品包裝 13 2.5 材料與特性 14 2.5.1 澱粉 14 2.5.2 幾丁聚醣 17 2.5.3 塑化劑 19 參、材料與方法 21 3.1 原料 21 3.2 藥品 21 3.3 儀器設備 21 3.4 實驗目的與架構 23 3.4-1 研究目的 24 3.4-2 原料處理 24 3.4-3 介質研磨 25 3.4-4 薄膜製備 26 3.4-5 粒徑量測 27 3.4-6 顯微觀察 27 3.4-7 厚度量測 28 3.4-8 機械性質 28 3.4-9 不透光度 29 3.4-10 水蒸氣透過率 30 3.4-11 傅立葉轉紅外線光譜 31 3.4-12 結晶性 31 3.4-13 接觸角 32 肆、結果與討論 33 4.1 粒徑分佈 33 4.2 厚度分析 35 4.3 顯微結構 37 4.3-1 澱粉研磨後之形態 37 4.3-2 複合薄膜之表面形態 39 4.3-3 複合薄膜之截面結構 43 4.4 機械性質 47 4.4-1 抗張強度 (Tensile strength) 47 4.4-2 延展性 (Elongation) 50 4.5 傅立葉轉紅外線光譜分析 52 4.6 結晶性分析 55 4.7 水蒸氣透過率 59 4.8 接觸角分析 61 4.9 不透光度分析 65 伍、結論 74 陸、參考文獻 75 | |
dc.language.iso | zh-TW | |
dc.title | 介質研磨澱粉與幾丁聚醣複合薄膜物化性質之探討 | zh_TW |
dc.title | Physicochemical properties of media-milled starch-chitosan composite films | en |
dc.type | Thesis | |
dc.date.schoolyear | 100-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 張永和,張克亮,馮臨惠,陳時欣 | |
dc.subject.keyword | 可食膜,澱粉,幾丁聚醣,機械性質,水蒸氣透過率, | zh_TW |
dc.subject.keyword | edible film,starch,chitosan,mechanical properties,WVP, | en |
dc.relation.page | 90 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2012-08-06 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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