无机纳米复合衬垫对泡菜脱臭的影响

K. Chung, H. Park, Y. Shin
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引用次数: 2

摘要

本研究旨在通过将氧化锌(ZnO)插入到具有高表面积的无机多孔材料中,分解或吸附泡菜发酵过程中产生的腐臭气味,从而减少泡菜发酵过程中产生的腐臭气味。氧化锌在水分的作用下表现出腐臭气味的分解。与光催化剂二氧化钛(TiO2)混合。为了制造本研究中使用的包装衬里,将NaOH, ZnCl2和TiO2粉末与硅藻土和水一起放入罐中。通过水热超声合成得到的污泥在烘箱中烧结。粉末经针磨和熔融混合后,与线性低密度聚乙烯(L-LDPE)混合制成母粒(M/B),进一步用于制造衬里。利用气体检测仪(GasTiger 2000)测定发酵过程中含硫化合物的总量,并测定致臭化合物的还原率。采用扫描电镜-能谱仪(SEM-EDS)对包装衬垫的横截面和表面进行了研究,观察了其对硫化合物的吸附。采用气相色谱-质谱联用(GC-MS)分析了与泡菜气味相关的多种含硫化合物。为了进行分析,泡菜在室温下均质,并分成几个样品菜。在20℃条件下,通过比较5天发酵过程中主要异味硫化物的GC-MS信号总面积,评价了该衬里的性能。因此,与普通聚乙烯(PE)泡沫衬垫相比,纳米级无机化合物衬垫的硫含量平均降低了67%。然后用SEM-EDS分析了衬垫吸附的硫含量。本研究结果强烈表明,新开发的无机纳米复合材料衬里对产生气味的化合物的分解和吸附更有效。
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Effect of Inorganic Nanocomposite Based Liners on Deodorization of Kimchi
This study aims to reduce the rancid odor generated during the fermentation process of kimchi by inserting zinc oxide (ZnO) into an inorganic porous material with a high surface area to decompose or adsorb the fermentation odor. ZnO activated by the presence of moisture exhibits decomposition of rancid odors. Mixed with Titanium dioxide (TiO2), a photocatalyst. To manufacture the packaging liner used in this study, NaOH, ZnCl2, and TiO2 powder were placed in a tank with diatomite and water. The sludge obtained via a hydrothermal ultrasonication synthesis was sintered in an oven. After being pin-milled and melt-blended, the powders were mixed with linear low-density polyethylene (L-LDPE) to make a masterbatch (M/B), which was further used to manufacture liners. A gas detector (GasTiger 2000) was used to investigate the total amount of sulfur compounds during fermentation and determine the reduction rate of the odor-causing compounds. The packaging liner cross-section and surface were investigated using a scanning electron microscope-energy dispersive X-ray spectrometer (SEM-EDS) to observe the adsorption of sulfur compounds. A variety of sulfur compounds associated with the perceived unpleasant odor of kimchi were analyzed using gas chromatography-mass spectrometry (GC-MS). For the analyses, kimchi was homogenized at room temperature and divided into several sample dishes. The performance of the liner was evaluated by comparing the total area of the GC-MS signals of major off-flavor sulfur compounds during the five days of fermentation at 20oC. As a result, Nano-grade inorganic compound liners reduced the sulfur content by 67 % on average, compared to ordinary polyethylene (PE) foam liners. Afterwards SEM-EDS was used to analyze the sulfur content adsorbed by the liners. The findings of this study strongly suggest that decomposition and adsorption of the odor-generating compounds occur more effectively in the newly-developed inorganic nanocomposite liners.
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