Abstract：
A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards.
摘要：
进行了全面的多尺度分析，以探索这些材料的不同比例对其性能的影响。结果表明，KC在控制溶液粘度以及凝胶和溶胶温度方面起着至关重要的作用。在高水温下的溶解时间主要随着SA含量的增加而减少。较高的KC和CS含量增加了拉伸强度（TS）和断裂伸长率（ε），同时还表现出更好的热稳定性。水蒸气透过率(WVT)和渗透率(PV)最初下降，然后随着SA和CS含量的增加而增加。最后,SA：KC：CS比为1：3：2显示出最佳的综合性能，溶解时间约为60.0±3.8s，TS为23.80±0.29MPa,ε为18.61±0.34%，WVT为21.74±0.62g/m2·24h，PV为5.39±0.17meq/kg。同时,SA：KC：CS可食用食品包装在溶解后对食品的影响很小，细菌总数符合监管标准。
