關鍵詞：CMC；可食性膜；微波
Abstract：As a new type of food packaging, it has a variety of good characteristics, and the types of diversity, according to different properties of food, and have a high value and greater scope of application. Thickening of this thesis through the CMC, tapioca starch, such as the nature and function analysis of the experiment. By orthogonal experimental study of different dosage, under different conditions of film-forming characteristics of the specific through the sensory eva luation of edible coating, mechanical analysis, functional areas such as studying the performance of the films, screening has been the best when the film-forming properties of CMC, The optimum amount of cassava starch, as well as the membrane component of the amount of glycerin. The results showed that: It can be obtained better performance of the film when CMC6mL, cassava starch 0.2g, glycero2.4mL, pasting temperature 71℃ drying temperature 50℃ for 30min, can be obtained a better membrane performance. In order to improve cassava starch edible film properties by microwave processing, microwave study of the properties of edible films. The results showed that:because of the role of microwave treatment, the mechanical properties of edible films to increase significantly, water blocking performance is improved.
