Effect of Different Process Conditions and Additives on Physicial Properties of Edible Film from Gracilaria

• Main Authors: Jung-Chang Chi, 紀榮昌
• Other Authors: Jenn-Shou Tsai
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/21533592369204759889

碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === Gracilaria was treated by blanching and cut finely to produce seaweed sols. The effects of heating time, setting time, molding thickness, and drying temperature of seaweed sols on tensile strength and penetration force of edible film from Gracilaria was investigated. The edible film had higher tensile strength when Gracilaria was treated by blanching for 1min. The highest penetration force of edible film was 1180 g as seaweed sol was set for 50 mins. The tensile strength and penetration force of edible films were not affected when seaweed sols were cooked with 60 mins. Increase of tensile strength of edible film form 913 to 3269 g as increasing of molding thickness of seaweed sols form 2.0 to 5.0 mm. The seaweed sol was dried at 60℃ for 7 hr to obtain higher tensile strength and penetration force of edible film than that of was dried at 70 and 80℃. Edible films were immersed in 70℃ hot water, the melting time was over 5 mins. Using SEM, Gracilaria edible film which dried at 60℃ after the sol cooked then set for 50 mins shown a relatively smooth and continuous which confirms a dense and homogeneous structure. From these experimental results, optimal processing condition was established to develop edible film from Gracilaria.