Preparation of Spray -Type Frui t Preservative Wax#br#

Abstract

Abstract:

The formula of fruit preservative wax was studied by replacing natural bee w ax with modify ing petroleum wax .The effects of mass fraction of emulsifer , emulsifying time , emulsifying temperature and agitate velocity on emulsifying effictiveness as well as product performance were investigated simultaneously .The results show that the emulsifier is type of composite complex , which is proportionally combined by triethanolamine and stearic acid .The optimum mass fraction of emulsifier is 8%.The influence of emulsifying time on emulsifying effictiveness is no table .Here emulsifying time is 40 minutes.The optimum emulsifying temperature is 90 ℃.The influence of agitate velocity on particle size of emulsion is no table .The optimum agitate velocity is 1×10³ r/min .Under the above conditions, product of experimentation compared with import fruit wax , the raw materials are easily available .The process conditions of emulsification is tempered and mode of coating wax is simple .The cost is low .Therefore , there are some commercial value and prospect.

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Key words: 　Fruit preservative wax, , Emulsifer , , Emulsify time, , Emulsify temperature, , Agita te velocity

摘要： 　采用改性石蜡代替天然蜂蜡, 对水果保鲜蜡的配方进行了改性研究。分别考察了乳化剂质量分数、乳化时间、乳化温度和搅拌速度对乳化效果的影响, 并对产品性能进行了考察。结果表明, 所用乳化剂为三乙醇胺与硬脂酸按一定比例的复配型, 其最佳质量分数为8%;乳化时间是乳化效果的重要影响因素, 实验的乳化时间为40min;最佳乳化温度为90 ℃;搅拌速度对乳液颗粒大小有直接影响, 实验确定适宜的搅拌速度为1 ×10³r/min。在上述最佳条件下, 获得的水果保鲜蜡与进口果蜡比较, 具有原料易得, 工艺条件缓和, 涂蜡方式简单, 成本低廉等特点,有推广价值。

关键词: 水果保鲜蜡, , 乳化剂, , 乳化时间, , 乳化温度, , 搅拌速度

HOU Bo,CAO Zhi -tao,et al. Preparation of Spray -Type Frui t Preservative Wax#br#[J]. Journal of Liaoning Petrochemical University, 2005, 25(3): 14-16.

侯　波, 曹志涛, 陈文艺,王海彦. 喷雾型水果保鲜蜡的研制[J]. 辽宁石油化工大学学报, 2005, 25(3): 14-16.

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Preparation of Spray -Type Frui t Preservative Wax#br#

喷雾型水果保鲜蜡的研制

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