Preparation Of Edible Films And Their Application In Food Packaging

The edible composite film composed of starch and chitosan was prepared. The effect of different Microwave power and time on the property of the composite film was investigated, the test results showed that: with an increase in Microwave power, the tensile strength of the composite film was increased, but the breaking elongation was decreased for a certain processing time of Microwave. The tensile strength of the composite film was increased with processing time for a certain Microwave power. When the processing time of Microwave was over 30 second, many small bubbles appeared in the film. The composite film without bubbles presented the most tensile strength for 25 second of processing time of Microwave. Moreover, the effect of different ratio of chitosan and starch on improvement of the tensile strength of the composite film: the content chitosan higher, affect the tensile strength of the composite film remarkable; Disposed of the film at the medium Microwave power for 20 seconds, the properties of these edible films had marked improved except 80%.In order to improve mechanical properties of soy protein isolate-based edible film, through Microwave processing. The tensile strength of the soy protein isolate-based film improved remarkable and has also good barrier of performance of water vapor. Through solvents swelled the film, to verify extent of cross-linking of the edible film. The test results showed: through Microwave processing, properties of soy protein isolate-based edible film get better. Moreover, The test results showed: adding cross-linking agents to edible film, the tensile strength of the soy protein isolate-based film improved remarkable, and the tensile strength of the soy protein isolate-based film improve relating to content of cross-linking agents. Through three kinds of solvents swelled the film, the test results showed: the content of cross-linking agents are between 0.4 and 0.5 gram, the film is ideal.Use the edible film packaging the fruit such as tomato and grape, seeing about changing of quality and structure in the fruit. The results confirm the edible film protect these fruit very well.