在淀粉基材中添加不同含量的柑橘皮渣共混挤出,制备可降解复合缓冲包装材料,通过对半径膨胀率、表观密度、压缩强度、扫描电镜、吸湿率和红外光谱性能的分析,对比材料之间存在的结构差异,探索柑橘皮渣含量对复合材料性能的影响。 研究表明:柑橘皮渣的添加降低了淀粉基复合材料的表观密度及压缩强度;柑橘皮渣质量分数为 30% 和 50% 的试样能较快达到吸湿平衡状态,且吸湿量低于纯淀粉材料;质量分数为 30% 的试样具有最大的半径膨胀率,并呈现最佳的泡孔状态。

Starch substrate material blending with different content of citrus pericarp residue was used to prepare biodegradable composite cushioning packaging material through extrusion. The radius expansion rate, apparent density, compressive strength, scanning electron microscopy, moisture absorption rate, and infrared spectrum performance were analyzed. The structural difference and influence of citrus pericarp residue on performance of the composite material was studied. The results showed that addition of citrus pericarp residue decreases the apparent density and compressive strength of the material; material with 30% and 50% of citrus pericarp residue can easily reaches moisture equilibrium state, and the moisture content of them was less than pure starch material; in addition, the material with 30% of citrus pericarp residue has the largest radius expansion and presents the best foam state.