含不同比例炭材紙板吸濕性能及其應用於食品防潮材料之初探

Preliminary Investigation of Hygroscopic Abilities of Paperboard Prepared with Different Proportion of Charcoal and Its Application on a Food Moisture-proof Material

李文茹(Wen-Ju Lee) ； 呂佳樺(Jia-Hua Lu) ； 王聖文(Shen-Wen Wang) ； 施俊義(Chun-Yi Shih) ； 黃國雄(Gwo-Shyong Hwang) ； 林翰謙(Han-Chien Lin)

《嘉大農林學報》 13卷2期 (2016/08) Pp. 41-54

摘要

本研究分別以10、20及的40%不同重量比例之竹活性碳、竹炭及木炭添加至木材紙漿中，藉由圓形手抄紙機抄製成竹活性碳紙板(BACP)、竹炭紙板(BCP)及木炭紙板(WCP)，以探討其吸濕性能及作為食品防潮材料之可行性。結果顯示，BACP之碘值介於131.13-258.03 mg/g間、BCP者為50.76-84.60 mg/g、WCP者則為25.38-84.60 mg/g，所抄製紙板之碘值皆隨著炭材添加量的增加而增加；且在相對濕度(RH) 90%及溫度25°C的環境下經24 h後，BACP之重量增加百分率為20.00-22.83%、BCP者為16.50-17.00%、WCP者為15.70-17.50%，其中以BACP之吸濕性能較佳。水活性結果又知，BACP者為0.34-0.50、BCP者為0.38-0.50、WCP者為0.34-0.42，均較一般微生物所需生長環境者(0.60)低。而應用於食品防潮材料之結果可知，於90% RH及溫度25°C之環境下經30 h後，各炭材紙板含水率之增加為0.03-0.58%，食品(黑麥口糧)置於其有各炭材紙板含水率之增減為-0.06-0.55%，其中以BACP作為防潮材料之黑麥口糧者的含水率變化較為穩定。上述推知，各炭材紙板具有穩定食品含水率的機能，進而可作為發展天然食品防潮材料之參考。

關鍵字

炭材紙板 ； 吸濕性能 ； 水活性 ； 食品防潮材料

並列摘要

The bamboo activated carbon paperboard (BACP), bamboo charcoal paperboard (BCP) and wood charcoal paperboard (WCP) with wood pulp and different percent weight 10, 20 and 40% of bamboo activated carbon (BAC), bamboo charcoal (BC) and wood charcoal (WC) were prepared by using the method of preparation of handsheets. The hygroscopic abilities of paperboards, be the potential moisture-proof material for food use, were investigated. The range of iodine value was 131.13-258.03 mg/g for BACP, 50.76-84 .60 mg/g for BCP and 25.38-84.60 mg/g for WCP, as well as the iodine value of paperboards increased with the increase of adding BAC, BC and We. The increase of percent weight of BACP, BCP and WCP was 20.00-22 .83, 16.50-17.00 and 15.70-17.50% at 90% of relative humidity (RH) with 25°C, respectively, showing that BACP had a higher hygroscopicity. The water activity (Aw) of paperboards was 0.34-0.50 for BACP, 0.38-0.50 for BCP and 0.34-0.42 for WCP, indicated that the Aw of paperboards was lower than that (0.60) of micro-organism growth. For the results of paperboards as the application of food moisture-proof material, the moisture content (MC) of paperboards after placing in the environment at 90% RH with 25°C increased 0.03-0.58%, and the MC of food (cookies) was -0.06-0.55%. The MC change of BACP was more stable than that of BCP and WCP. The above results suggest that the paperboards with BAC, BC and WC can be the food moisture-proof material because they are with the function of stable MC for food.

並列關鍵字

Charcoal Paperboard ； Hygroscopic Ability ； Water Activity ； Food Moisture -proof Material