2026《明胶多孔材料制备工艺发展现状国内外文献综述》4400字.docxVIP

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明胶多孔材料制备工艺发展现状国内外文献综述

不同的加工方法会产生具有不同形态结构的固体泡沫结构，不同的加工阶段（如：溶液制备、发泡过程、干燥方式）控制不同的泡沫的性质（如：泡沫密度、孔的连通性、孔径分布、机械性能等）。所以泡沫的制备工艺的选择对于泡沫的制备与性能优化至关重要。

在制备明胶多孔材料之前，明胶需要处于溶液状态，在一步法制备明胶泡沫的过程中，为了防止明胶过度水解，进而导致凝胶强度降低，明胶溶液不得高于80℃，随着温度升高，溶液粘度下降，水扩散到明胶聚合物链中，形成随机线圈结构，再通过机械、物理或化学方法连续的、成批次的生产明胶多孔材料。其中最广泛使用的发泡方法有两种：机械发泡法（溶液包裹在气体周围）、发泡剂发泡法（通过改变压力或温度将气体引入溶液或者使化学发泡剂发生反应，产生气体）ADDINCSL_CITATION{citationItems:[{id:ITEM-1,itemData:{DOI:10.1016/S0924-2244(00)00008-X,ISSNabstract:Adiverserangeoffoodsareaerated,usingasimilarlyvariedassortmentofprocessingmethods.Aeratedfoodsaregenerallypoorlyunderstood,butareofincreasingimportanceasmanufacturersseektoexploitthenoveltyandversatilityofbubblesasfoodingredient.Foodaerationisoneofthefastestgrowingunitoperations,whilemanyingredientsachievetheirfunctionalitythroughtheireffectsatbubbleinterfaces.Thispaperreviewstherangeofaeratedfoods,andattemptstobringsomestructuretotheirdiversitybyexaminingdifferentbasesforclassification.Experimentalapproachesforcharacterisingaeratedfoodsarediscussed.Althoughfoodfoamchemistryisreasonablywellunderstood,thephysicalbehaviourofbubblesinfoodsystemsislesswellappreciated.Modelsdescribingthedynamicbehaviourofbubblesasphysicalentitiesarereviewed.(C)2000ElsevierScienceLtd.,author:[{dropping-particle:,family:Campbell,given:GrantM.,non-dropping-particle:,parse-names:false,suffix:},{dropping-particle:,family:Mougeot,given:Estelle,non-dropping-particle:,parse-names:false,suffix:}],container-title:TrendsinFoodScienceandTechnology,id:ITEM-1,issued:{date-parts:[[1999]]},title:Creationandcharacterisationofaeratedfoodproducts,type:article-journal},uris:[/documents/?uuid=c0b74b0a-a1c5-4dab-b7da-1f4538cc7e0d]}],mendeley:{formattedCitation:[20],plainTextFormattedCitation:[20],previouslyFormattedCitation:[20]},properties:{noteIndex:0},schema:/citation-style-language/schema/raw/master/csl-