GB/T2828标准在白酒产品包装质量检验中的应用

白酒产品的包装质量越来越受到市场及国家监督部门的关注,白酒企业在做好产品内在质量的同时,也要注重外在的包装质量.在包装质量全数检验的基础上,按GB/T2828标准设计的抽样检验方案进行监督抽样检验,可以有效地保证白酒产品的包装质量.     

解析GB/T 5606.1-2004《卷烟抽样》

工业检验一般采用两种形式,即全数检验或抽样检验.全数检验是对要检验的某批产品的全部进行检验,根据全数检验的结果对这批产品的质量作出合格与否的判断;抽样检验是从某批产品中随机抽出一部分样品进行检验,根据抽样检验的结果对这批产品的质量作出合格与否的判断.由于全数检验存在较大的局限性,因此在产品验收和监督检验中广泛采用的是抽样检验.对于卷烟产品的质量监督检验来说,由于卷烟产品的批量大,且部分检验项目属于破坏性检验,因此只能采用抽样检验,而无法实现全数检验.     

关于卷烟产品监督抽样检验原假设的讨论

监督抽样检验是统计抽样技术的应用.针对当前监督抽样检验工作中普遍存在缺少"原假设"(针对监督总体提出的监督质量水平P0)的问题,结合烟草行业的实际,对卷烟产品监督抽样的原假设进行了探讨,提出了在制定抽样方案前应先明确监督质量水平P0的建议.     

人造板抽样检验基础知识解析之六

5.4对已经验收合格的产品总体实施质量监督的计量抽样检验 所谓对已验收合格的产品总体实施质量监督的计量抽样检验,它的目的不在于评估产品总体的质量水平,而在于发现不合格的产品总体。它关心的是否定结论的正确性,而不保证肯定结论的准确性。     

浅谈如何做好质量监督抽样检验工作

质量监督抽样检验是保证产品合格率的重要手段,这项工作比较复杂,需要通过技术方法进行检测,对于一般操作而言过程繁琐,对于高端产品检测则需要一个过程,在检测中,极易发生这样那样的差错。如何进一步提高质量监督检验效率,是本文论述的重要内容,通过对质量监督抽样检验工作重要性分析,总结几种工作方式和常见工作问题,重点阐明开展质量监督检验工作的要点问题,希望能为同行在工作应用和借鉴提供参考依据。     

完善的监督细则是做好监督工作的保证

质量监督检验结果是否正确与质量监督检验的每个过程密切相关,只有每个环节都做到科学、公正,才能保证结果的正确。但是,如果质量监督检验细则规定的不科学、有缺陷,即使检测机构工作再认真、再规范,往往其结果也是不正确,这一点在质量监督细则规定的抽样方法中尤其突出。如2004年胶粘皮鞋国家质量监督检验细则中的抽样方法就值得商榷,其中抽样数量是这样规定:依据Q B1002-97《胶粘皮鞋》,抽样9双,其中3双送检验中心检验,其余6双留被抽企业封存作为备样加倍检验用。笔者认为这样的规定违背了质量监督的性质与目的。大家都有知道,对产品进行…     

检验报告规范化的四个方面

产品质量检验报告是按照预先确定的抽样方案，经过随机抽样检验，根据抽样检验结果而推断提交检查产品批总体质量水平的技术报告，是检验机构向有关部门及生产企业反映质量信息的重要技术资料。质量监督检验报告更是技术监督及有关部门处理质量案件，实施行政处罚的依据。...     

人造革产品监督抽查抽样技巧问题

产品监督抽查的过程是,抽样——检验——判定。其中抽样是整个监督抽查工作的前提条件,它的准确与否决定了监督抽查判定的成败,人造革产品的监督抽查也是如此。而现时中一些质量监管部门虽然很重视抽样工作,但是没有能准确把握好抽样作用的本质,往往舍本逐末,甚至是捡了芝麻、丢了西瓜。无意中把检验内容带入到抽样工作中去,使抽样工作变味,从而导致监督抽查结果偏离了方向,只是自己不知道而已。     

浅谈产品质量监督检查之抽样过程控制

<正>针对产品进行抽查从而保证产品质量,是我国产品质量监督的重要手段之一。通过有关质检部门对产品进行抽样检验,对产品的一部分进行检查,以该部分样品的质量的优劣来作为整体质量的代表。如果在抽样的过程中出现了问题,在一定程度上会影响产品质量监督的正确性。这就需要在抽样过程时加强抽样过程控制,对生产方和使用方所面临的风险进行控制。一、监督抽样工作的影响因素科学合理的抽样实施细则是抽样工作     

“西部春”酒奏响西部大开发序曲

本刊四川专讯　聘请著名白酒专家四川大学胡永松教授作为产品研发技术顾问 ,全国著名书画大师李文信题字 ,“一滴激起千重浪” ,著名包装设计大师赫荣定教授设计包装 ,并由四川省食品发酵工业研究设计院名优酒开发公司酒体设计的“西部春”酒乘西部大开发的春风 ,拉开了“西部春”品牌打造中国白酒品牌的序曲。该产品经四川省产品质量监督检验所进行全面质量检测 ,理化、卫生指标均符合国家白酒相关标准 ,并经国内贸易局白酒技术协作组有关专家和国家白酒评委鉴定为“西部春”酒无色透明、窖香浓郁醇厚、绵甜、香味协调、尾净味长等特点 ,产…     

白酒外包装的新应用

随着白酒业的发展,市场竞争也进入了白热化程度,因为内在品质的同质化,迫使各酒企更加重视产品的外包装,为了满足外包装丰富多彩和个性突出的要求,微型楞盒和柔版印刷开始用于白酒包装印刷,而它们的应用既可以实现色美但不唯美、适度但不过度的优质外包装产品,又有一定的环保价值。     

果蔬汁新型包装研究进展

随着人们对食品营养和安全的关注和要求,"最小化加工"与"清洁标签"成为发展趋势,果蔬汁安全性及品质的保障逐渐转移到包装上来。其中通过调节包装内部环境,进而达到改善产品质量,延长保质期的效果的新型包装成为研究的热点。本文从功能成分的角度出发,重点综述了吸氧包装、高阻隔包装与抗菌包装三种应用较为广泛的新型包装在食品中的研究及应用进展,讨论了功能成分的种类及加工方式对包装活性的影响,并对其在果蔬汁中的应用进行了可行性分析。     

Current topics in active and intelligent food packaging for preservation of fresh foods

The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high‐quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry     

植物精油在包装领域的研究应用进展

近年来,人们对在食品中使用天然抗菌剂代替化学防腐剂的兴趣日益增加。就此而言,精油这种具有挥发性且安全无害的天然植物次生代谢产物无疑将会在食品功能包装领域得到广泛的研究和应用。目前大量研究表明,加入精油后的食品包装可增强食品的抗菌和抗氧化活性、减缓酶促褐变、改变食品周围的气体环境以及水蒸气渗透等效果。本文特以此为切入点,介绍了植物精油的生物学效应,以及植物精油作为一种活性成分在当前的研究、开发和应用。因此,开发植物精油用作生物基食品包装,将精油本身与纳米乳液纳入活性或智能包装中,加入到产品或包装表面涂层、充入气调包装中、在包装内添加小袋和加入到包装膜上等,无疑可以用来改善产品品质的影响,减少食品行业的浪费。该研究还涵盖了植物精油在食品包装中的常见技术应用,如可降解的生物薄膜、微胶囊包埋、纳米乳液和静电纺丝等,以期为植物精油在包装领域的应用提供新途径。     

The sensory quality of foods produced by conventional and enhanced cook-chill methods

Cook-chill systems are now widely used within the catering industry. The basic method has been enhanced by the use of vacuum packaging to extend shelf-life; and, it is claimed, sensory quality. This paper reviews the literature available on the sensory quality of foods produced by conventional and enhanced cook-chill methods. It shows that the sensory quality of foods produced by these methods has received little attention from researchers, despite, in the case of methods using vacuum packaging, some extravagant claims about improved eating quality. Most attention has been paid to meat products. Deteriorative changes are shown to occur rapidly, but many variables affect the end result, which is often product and process specific. Lack of standardization, both in the catering industry and in experimental methods, makes comparisons between studies difficult.     

给袋式自动包装机在复合调味酱料包装中的应用

包装复合调味酱料中含植物油系列产品,需要使用灌装包装设备;由于含油产品对包装设备的封口质量要求较高,目前通用灌装包装设备难于满足实际生产需要;为了解决产品包装封口质量不稳定,造成产品漏油问题;介绍了一种给袋式自动包装机,在应用过程中对自动灌装系统、包装封口系统进行改进,防止灌装过程中滴油滴料、灌装装置漏油、产品包装封口漏油,从而达到产品封口质量稳定、产品不漏油的目的。     

Judging a product by its cover: Packaging sustainability and perceptions of quality in food products

In this paper, we test the influence of packaging sustainability on consumers’ perceived quality of food products using two experiments featuring raisins, chocolate bars and coffee. First, the results show that the perceived quality of a food product is more positive when it is packed in a sustainable packaging than when it is packed in a conventional packaging. Next, we demonstrate that product sustainability moderates the influence of packaging sustainability. Finally, we show that the perceived naturalness of the product induced by package and product sustainability explains the perception of product quality.     

新型糖果包装塑料膜

<正> 糖果商要在竞争日趋激烈的市场中占稳一席之地,必须配合市场需求的变化,除了提高生产效率和产品质量外,还必须将产品包装得精美。为此,UCB Film公司研制出多种包装膜材,配合当今糖果商不同的需求。     

Positioning of design elements on the packaging of frozen convenience food and consumers’ levels of attention: An experiment using pizza boxes

In this paper, we investigate how the positioning of design elements influences the level of attention that consumers pay to the packaging of convenience food. We carry out a laboratory experiment with ninety-eight individuals and use physiological measurements, obtained by eye-tracking methods, to assess levels of attention, proxied by fixation count. The participants are exposed to different combinations of four individual elements (image, logo, flavor, and quick product information) distributed among the four quadrants (top-right, top-left, bottom-right and bottom-left) of the packaging to measure which of these positions catches consumers’ attention the most. In line with the literature on the design of packaging, we show that the position of the image, logo and flavor attributes consistently alters consumers’ attention levels. No effect is found for the quick information element. We argue that such findings may guide brand managers and product designers to propose more appealing packaging to optimize potential market success.     

包装技术在肉制品保鲜中的研究进展

肉制品包装是保障肉制品质量和延长货架期的重要手段。随着消费者对肉制品质量要求的不断提高,现代食品包装技术的重要性日益突出。因此,肉制品包装技术的开发与创新是肉品行业的发展趋势。本文综述了真空包装、气调包装、活性包装以及智能包装在肉制品保鲜领域的研究进展,提出肉制品保鲜包装技术目前存在的问题以及发展趋势,以期为我国未来肉制品包装技术的研发和应用提供参考依据。