盛佳,王震业,李洪亮,王凤凯.不沾奶盖膜性能的影响因素探究[J].包装工程,2025,(1):11-17.
SHENG Jia,WANG Zhengye,LI Hongliang,WANG Fengkai.Affecting Factors of the Performance of the Non-sticky Cap Films[J].Packaging Engineering,2025,(1):11-17. |
| 不沾奶盖膜性能的影响因素探究 |
| Affecting Factors of the Performance of the Non-sticky Cap Films |
| 投稿时间：2024-09-26 |
| DOI：10.19554/j.cnki.1001-3563.2025.01.002 |
| 中文关键词: 封合工艺 涂布量 不沾效果 密封性能 |
| 英文关键词: sealing process coating content non-sticky effect sealing performance |
| 基金项目:国家重点研发计划(2022YFD2100705) |
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| 中文摘要: |
| 目的 研究涂布量、封合工艺及常温发酵乳体系对盖膜不沾奶性能的影响，为不沾奶盖膜在液体类包装中的应用提供途径。方法 研究固含量及涂布次数对涂布量的影响。探索涂布量对盖膜密封和不沾效果的影响，同时探索封合工艺对盖膜不沾效果和密封性能的影响，以及常温发酵乳体系对盖膜不沾效果的影响。结果 涂布量的增加使盖膜不沾效果得到提高，当盖膜涂布量达到0.81 g/m2时盖膜几乎不沾奶，但是固含量≥7%时出现粉体掉落情况。当涂布量在0.62~0.81 g/m2时，盖膜具有长效不沾效果。在260 ℃、400 kPa、0.8 s、涂布量为0.62 g/m2的条件下，封盖膜密封良好，具有最佳不粘效果和最小为10%的沾奶面积。随着温度从220 ℃升高到270 ℃，盖膜的密封性能得到改善，沾奶面积从0增加到65%。在去除发酵乳中的稀奶油、淀粉、食用胶后，体系黏度从1 197 mPa/s下降到423 mPa/s;同时去掉稀奶油和淀粉，则体系黏度下降至208 mPa/s。发酵乳体系黏度与其成分密切相关，体系黏度越低，盖膜表面越不容易黏附。奶液的滑落时间从15 s下降至1 s，且较普通盖膜具有更优的不沾效果。结论 低固含量多次涂布可提高盖膜表面涂层的均匀性和不沾效果。不沾涂层的涂布量、封合温度、封合时间的增加，会降低不沾效果，但利于密封性能的提高。发酵乳体系黏度与其成分密切相关，淀粉对体系黏度的影响最大，而体系黏度越大，发酵乳越容易黏附。 |
| 英文摘要: |
| The work aims to investigate the effect of coating content, sealing process, and room-temperature fermented milk systems on the performance of non-sticky cap films, thus providing a pathway for the application of non-sticky cap films in liquid packaging. The effect of solid content and coating times on the coating content was studied. The effect of coating content on the sealing and non-sticky performance of the cap films was explored. Meanwhile, the effect of sealing process on non-sticky and sealing performance of the cap films and the effect of room-temperature fermented milk systems on non-sticky performance of the cap films were investigated. The increase of coating content improved the non-sticky effect of the cap films. As the coating content reached 0.81 g/m2, the cap films had the optimum non-sticky performance. While the solid content of the coating exceeded 7%, the power on the cap films began to peel off. As the coating content reached the region from 0.62 g/m2 to 0.81 g/m2, the cap films had a long-lasting non-sticky effect. The cap films were well sealed under the condition of 260 ℃, 400 kPa, 0.8 s, and a coating content of 0.62 g/m2, with an optimum non-sticky effect and a minimum milk staining area of 10%. As the temperature increased from 220 ℃ to 270 ℃, the sealing performance of the cap films was improved and the milk staining area increased from 0% to 65%. When the cream, starch and edible gum were removed from the fermented milk, the viscosity of the system decreased from 1 197 mPa/s to 423 mPa/s. When the cream and starch were removed from the fermented milk, the viscosity of the system reached 208 mPa/s. The viscosity of fermented milk systems was closely related to their components. The lower the viscosity of the system, the better the non-sticky performance of the cap films. The slipping time of liquid milk decreased from 15 s to 1 s, so a better non-sticky effect was obtained compared with ordinary cap films. Multi-coating with low solid content can improve the uniformity and non-stick effect of the surface coating of the cap films. The increase of the coating content, sealing temperature and time will reduce the non-sticky effect of the cap films while increasing the sealing performance. The viscosity of fermented milk systems is closely related to their components and the starch has the greatest effect on the viscosity of the systems. The higher the viscosity of the systems, the stickier the fermented milk. |
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