贮运温度对包装鲜草鱼肉TVB-N的动态变化影响研究

采用高、低两种阻隔包装材料及真空、普通两种包装方式包装鲜鱼肉,研究了在不同的贮存温度下,包装鲜草鱼肉挥发性盐基氮(TVB-N)的增加量随存放时间的变化规律及数学关系式。结果表明,不同贮存温度下,包装鲜草鱼肉的TVB-N增加量(Y)与贮存时间(t)符合Y=A·tB关系式,其中系数A、B与包装方式和贮存温度有关,且与温度T符合A=c+f·EXP(T/g),B=a+b·EXP(lnQT/d)关系式,系数c、f、a、b均与温度和包装方式有关,系数g只与包装方式有关,系数d与贮存温度和包装材料的透氧量有关。     

Processing and packaging automation systems: a review

Global food processing and packaging business has reached to multi trillion dollars as the consumers have started using processed food more than the staples. This paper reviews aspects of systems, standards and interfaces for the modern food industry. It presents processing and packaging principles, methods, techniques, standards, interfaces, and state-of-the-art technology. The primary purpose of this paper is to update the information in this domain so that not only the novice practitioner will gain much out of this review but the system integrators, researchers, and the stakeholders as well. In addition, the paper covers recent advances in smart packaging materials, the examples of nanotechnology in packaging, material handling systems, application of robotics, non-destructive inspection methods, packaging execution systems (PES), distributed control and automation systems, traceability, and finally OMAC (Open Modular Architecture Controls) guidelines on software standards and interfaces.     

不同包装方式对香酥虾球品质的影响

为研究不同包装方式对香酥虾球（crispy shrimp balls）贮藏过程中品质的影响,以聚乙烯尼龙（PE/PA）作为包装材料,采用普通热封包装、气调包装（100% N₂、70% N₂+30% CO₂、50% N₂+50% CO₂、30% N₂+70% CO₂、100% CO₂）和真空包装7种包装方式,测定不同贮藏时间下香酥虾球的感官评分、脂质、蛋白质和微生物指标的变化,确定香酥虾球的最佳包装方式,同时,采用电子鼻/舌和气相色谱-质谱联用技术（GC-MS）对最佳包装方式下香酥虾球贮藏过程中的风味品质变化进行研究。结果表明,在贮藏过程中,30% N₂+70% CO₂气调包装组和100% CO₂气调包装组的过氧化值、羰基价、丙二醛含量、蛋白质羰基含量和菌落总数均低于其他组,感官评分和蛋白质巯基含量则均高于其他组（P<0.05）。随着CO₂浓度增加,香酥虾球的品质劣变速率降低,但100% CO₂气调包装组在贮藏30 d后存在塌瘪现象。因此,最佳包装方式为30% N₂+70% CO₂的气调包装。在最佳包装方式下（30% N₂+70% CO₂气调包装）,香酥虾球贮藏过程中的风味成分变化明显,贮藏30 d后香酥虾球中的醇类、醛类、含氮硫类及含氧类的挥发性种类及含量总量显著（P<0.05）增加。新鲜和贮藏30 d香酥虾球的挥发性风味物质分别有39种和57种,新鲜香酥虾球中甲酸乙烯酯、环丁醇、3,4-癸二烯和3,3-二苯基-5-甲基吡唑含量较高,贮藏30 d后香酥虾球中甲酸乙烯酯、2-异氰基-环己醇（反式）、3-环己基丙醇、（E,E）-2,4-十二烷醛、柠檬醛、2-异氰基-2,4,4-三甲基戊烷和2,3-环氧丁烷含量较高。本研究表明30% N₂+70% CO₂的气调包装可以有效减缓香酥虾球的品质劣变。     

浅谈现代包装策略

在激烈的市场竞争中 ,商品包装的作用越来越被人们所重视。在同样的原材料、工艺设计和科学技术条件下 ,巧妙地利用商品包装策略 ,对促进商品销售 ,增加企业利润有着非常重要的作用     

棒糖包装智能化技术与发展前景

智能化卧式棒糖热封扭结包装设备是新一代集光、机、电、气于一体的全自动棒糖包装设备,该设备包装速度是过去开发的普通包装设备的3倍多。智能包装是包装产业的未来,但要真正把智能包装普及到位,更好地开发其中的利润空间,除了加大对包装的智能技术开发的人力物力投入,更要跟紧当前我国从工业化向信息化转变的脚步,从关注智能技术新动向和推广成熟技术两个方面加大投入力度。     

Polypropylene/Montmorillonite Nanocomposites Containing Nisin as Antimicrobial Food Packaging

Antimicrobial nanocomposites prepared with polypropylene, montmorillonite, and nisin were developed as food packaging material. Nisin was incorporated at 1, 2.5, and 5 % (w/w) and the characterization included antimicrobial, mechanical, thermal, barrier, and structural properties. Composite films inhibited the Gram-positive bacteria Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens when tested on skimmed milk agar plates. Antimicrobial activity was released in food simulants after contact with the nanocomposites, increasing until 48 h in solutions containing the surfactant Tween 20 or acetic acid. The addition of nisin caused no significant modification in deformation at break values as compared with control films. However, results of tensile strength and Young modulus differed significantly among samples. The higher value for Young modulus was observed for films with 5 % nisin. Water vapor barrier properties were not significantly different among control and antimicrobial films, whereas oxygen permeability was higher for nanocomposites containing nisin. The nanocomposites tested had no significant differences in the melting temperature (165 to 167 °C), and the crystallization temperature ranged from 121 to 129 °C, with lower values for films containing 5 % nisin. Scanning electron microscopy showed that nanocomposites containing 1 and 2.5 % nisin present similar homogeneity to that of control films. Some film properties were affected after nisin incorporation in polypropylene/montmorillonite matrix but active antimicrobial films were obtained, showing suitable behavior as a food packaging material.     

Fluorotelomer carboxylic acids and PFOS in rainwater from an urban center in Canada

A method based on LC/MS/MS analysis of fluorotelomer carboxylic acids (FTCAs: CnF2n+1CH2COOH, n = 6, 8, and 10) and fluorotelomer unsaturated carboxylic acids (FTUCAs: CnF2nCHCOOH, n = 6, 8, and 10) in rainwater using negative ionization electrospray multiple reaction monitoring conditions is described. These compounds are thought to be oxidative products of atmospherically transported fluorotelomer alcohols (FTOHs: CnF2n+1CH2CH2CH2OH). Preconcentration from rainwater samples collected in Winnipeg, Manitoba, Canada, was achieved using solid-phase extraction on C18 sorbent. Low parts per trillion levels of the C10- and C12-FTCAs and FTUCAs were detected, suggesting that one possible pathway of removing FTOHs from the atmosphere is through oxidation and wet deposition. Perfluorocarboxylic acids (PFCAs) and perfluorooctane sulfonate (PFOS) were simultaneously analyzed in the rainwater samples using established LC/MS/MS methods. PFOS was deposited in rainwater with a concentration of 0.59 ng/L while PFCAs were not detected above their respective method detection limits.     

Quantitation of gas-phase perfluoroalkyl surfactants and fluorotelomer alcohols released from nonstick cookware and microwave popcorn bags

Fluoropolymer dispersions are used for coating certain cookware products and food-contact packaging to impart oil and water repellency. Since salts of perfluorooctanoic acid (PFOA) are used as a processing aid in the manufacture of many fluoropolymers, it is necessary to determine if these compounds are still present as residuals after the process used to coat nonstick cookware or packaging, and could be released during typical cooking conditions. In this study, we identified and measured perfluoroalkyl carboxylates (PFCAs), particularly PFOA, and fluorotelomer alcohols (FTOHs; 6:2 FTOH and 8:2 FTOH), released from nonstick cookware into the gas phase under normal cooking temperatures (179 to 233 degrees C surface temperature). PFOA was released into the gas phase at 7-337 ng (11-503 pg/cm2) per pan from four brands of nonstick frying pans. 6:2 FTOH and 8:2 FTOH were found in the gas phase of four brands of frying pans, and the sources of FTOHs released from nonstick cookware are under investigation. We observed a significant decrease in gas-phase PFOA following repeated use of one brand of pan, whereas the other brand did not show a significant reduction in PFOA release following multiple uses. PFOA was found at >5 ng during the fourth use of both brands of pans. FTOHs were not found after the second use of either brand of pans. PFOA was found at 5-34 ng in the vapors produced from a prepacked microwave popcorn bag. PFOA was not found in the vapors produced from plain white corn kernels popped in a polypropylene container. 6:2 FTOH and 8:2 FTOH were measured in the vapors produced from one brand of prepacked microwave popcorn at 223 + 37 ng and 258 +/- 36 ng per bag, respectively, but not measured at >20 ng (LOQ) in the other two brands. On the packaging surface of one brand of microwave popcorn several PFCAs, including C5-C12, 6:2 FTOH, and 8:2 FTOH, were found at concentrations in the order of 0.5-6.0 ng/cm2. This study suggests that residual PFOA is not completely removed during the fabrication process of the nonstick coating for cookware. They remain as residuals on the surface and may be off-gassed when heated at normal cooking temperatures.     

不同气调包装对醉虾贮藏品质的影响

研究了40%CO2+60%N2和100%CO2的气调包装以及真空和空气包装4种包装方式对贮藏醉虾菌落总数、理化指标和感官指标的影响。结果表明:相对于真空和空气包装组,100%CO2或40%CO2+60%N2的气体包装,对醉虾的保鲜效果较好,其样品的菌落总数和挥发性盐基氮含量较低,质地和色泽变化较小,感官评分较高。但由于100%CO2包装随着贮藏时间的延长,气体收缩较明显导致产品包装外观不理想,40%CO2+60%N2的混合气体包装更适合于醉虾的贮藏。     

纳米塑料复合食品包装中的纳米成分及其迁移研究进展

在塑料食品包装中加入纳米材料可以实现很好的机械性、气体阻隔性或抗菌性等优良性能。然而在与食品 接触的过程中这些纳米材料也有可能迁移到食品中,从而对消费者的健康产生威胁,甚至对市场及消费者信心造成 负面影响。对纳米材料进行迁移研究是对其进行风险评估的重要一环,已经得到国内外学者的广泛关注。本文综述 了纳米塑料复合包装的种类、在食品包装中应用较多的纳米材料及其作用,并详细分析了食品包装中纳米材料向食 品或食品模拟物迁移的研究。结果表明：食品包装中纳米材料向食品或食品模拟释放的量较小,但到目前为止,关 于它们是否会以纳米形态释放出来仍然没有达成统一意见。另外,微波处理、塑料助剂的添加可以影响纳米材料的 释放。     

高氧气调包装对草莓保鲜效果的影响

为考察高氧气调包装对草莓保鲜效果的影响。以PE/OPP/PE复合膜为气调包装膜,制备气体比例为60%O_2+1.2%CO_2的高氧气调包装,以气体比例为7.5%O_2+16.5%CO_2的高二氧化碳气调包装和空气气体比例为对照组,在冷藏(5±1)℃环境下对草莓的品质指标进行评价和测定。结果表明,高氧气调包装可以有效维持草莓的感官品质及硬度,延缓Vc含量、可溶性固形物及总酸含量的降低,亦可抑制失重率及p H值的升高,草莓的货架寿命可达到24天,相比对照组货架寿命延长了3~6天。     

2021 Annual Report of China’s Paper Industry

According to statistics, the total production of pulp, paper & board, and paper products was 280.21 million tons in 2021, increased by 9.89% compared with 2020. In which, the production of paper & board was 121.05 million tons, increased by 7.50%; the production of pulp was 81.77 million tons, increased by 10.83%; the production of paper products was 77.39 million tons, increased by 12.81%. The industry''s operating income was RMB 1.50 trillion, increased by 14.74%; the total profit was RMB 88.5 billion, increased by 6.92% compared with 2020.     

随机应变 灵活生产——利乐A3无菌灌装机/柔性线

<正> 凭借多年的经验和专才,利乐开发出新型A3无菌灌装机/柔性线,使其包装系统进一步满足客户的需要。新型利乐A3无菌灌装机/柔性线不但灵活高效、操作简便,可用于生产各种包形和容量的家庭装和个人装包装,更为最重要的是,利乐还为您提供高度专业的团队支持。 灵活与高效 当您面临众多的发展机遇时,就需要有足够灵活的解决方案来随机应变。若能方便地更换包装容量和形状,便可根据季节和促销时机调整产量。生产的     

Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage

ABSTRACT:  Patties were prepared using the breast meat from 15-wk-old turkeys fed one of the 8 dietary treatments [Con, control; VE, 200 IU/kg vitamin E; Se, 0.3 mg/kg selenium; CLA, 2.5% conjugated linoleic acids; VE + Se, 200 IU/kg vitamin E + 0.3 mg/kg selenium; VE + CLA, 200 IU/kg vitamin E + 2.5% CLA; Se + CLA, 0.3 mg/kg selenium + 2.5% CLA; VE + Se + CLA, 200 IU/kg vitamin E + 0.3 mg/kg selenium + 2.5% CLA] for 4 wk. Patties were vacuum-packaged in oxygen-impermeable bags, and then irradiated with 0 or 1.5 kGy. Irradiated breast meats were cooked and vacuum-packaged or aerobically packaged, and the quality of meat was evaluated after 0 and 7 d of storage at 4 °C. Dietary VE + Se, VE + CLA, Se + CLA, and VE + Se + CLA treatments reduced lipid oxidation of cooked irradiated (1.5 kGy) turkey breast meat by 24%, 29%, 26%, and 40%, respectively, compared to that of the control after 7 d of storage under aerobic conditions. Dietary treatments had no influences on the color of nonirradiated cooked turkey breast. However, dietary VE and Se decreased the internal a * value of irradiated meats in vacuum packaging at days 0 and 7, and the effect was even greater when VE and Se were combined with CLA. Dietary VE, Se, and CLA combinations significantly reduced the production of volatiles, especially those related to lipid oxidation. Dietary VE + Se, VE + CLA, and VE + Se + CLA reduced the difference in sulfur-containing compounds between irradiated and nonirradiated meat. Aerobic packaging was more effective than vacuum packaging in reducing sulfur-containing compounds. Therefore, dietary VE, Se, and CLA combinations plus aerobic packaging were effective in reducing the odor problems induced by irradiation.     

包装方式对四角蛤蜊卤制风味产品贮藏品质的影响

目的：研究不同包装方式对其贮藏期品质的影响。方法 对四角蛤蜊卤制风味产品进行普通包装、真空包装、30% CO2+70% N2、50% CO2+50% N2、30% N2+70% CO2气调包装,并在4 ℃贮藏条件下,测定菌落总数、质构特性、色差、TVB-N值、风味特性等理化指标,选择最佳的包装方式。结果 普通包装样品在第3 d、真空包装组样品在第6 d时菌落总数超标,而气调包装组的货架期可达12 d左右。气调包装组的硬度、弹性、咀嚼性的下降程度都低于普通包装和真空包装组,气调包装的护色效果也优于其他两组。气调包装对TVB-N值、TBA值、pH值变化的延缓作用明显优于真空包装和普通包装。结论 不同包装方式对四角蛤蜊卤制风味产品贮藏品质的保持能力依次为气调包装、真空包装、普通包装,其中50% CO2+50% N2气调包装保鲜效果最佳,能显著延长产品货架期。     

Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long-term Frozen Storage

Effects of packaging materials on water-holding capacity (WHC), thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC-packaged pork (fresh = 0.53, 39 wk = 0.17) and least for vacuum-packaged pork (39 wk = 0.25). After 39 wk TBA values were highest for PVC-packaged (2.98) and lowest for vacuum-packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.     

雾化熏蒸结合气调包装技术在冬枣采后贮运保鲜中的应用

为探究雾化熏蒸结合气调包装技术对冬枣采后贮运品质的协同保鲜作用,以新疆冬枣为研究试材,采用2% CaCl2+100 mmol/L SA（salicylic acid,SA）雾化熏蒸结合8% O2+92% N2气调包装处理,以8% O2+92% N2气调包装与无处理作为对照组,测定相关生理指标变化。结果表明：2% CaCl2+100 mmol/L SA雾化熏蒸结合气调包装技术明显抑制了冬枣硬度、可滴定酸、原果胶、纤维素含量的下降,延缓了腐烂率、失重率、细胞膜渗透性、可溶性固形物、可溶性果胶、纤维素酶（Cellulase,Cx）、果胶甲酯酶（pectin methyl esterase,PME）、多聚半乳糖醛酸酶（Polygalacturonase,PG）的上升。雾化熏蒸结合气调包装方式较对照组效果更好,在第6 d时,硬度为9.16 N、失重率为1.54%、腐烂率为2.00%、细胞膜渗透性为43.65%、TSS为17.20%、TA为0.81%。纤维素、原果胶、可溶性果胶含量分别为0.45%、0.59%、0.88%,Cx、PME、PG的酶活性比8% O2+92% N2气调包装对照组低了23.52%、18.60%和10.00%,比无处理对照组低了40.90%、22.22%和30.28%,表明雾化熏蒸结合气调包装技术对延缓冬枣采后腐烂有显著的效果,可以延长货架期。因此,雾化熏蒸结合气调包装技术作为一种新型的处理方式可以很好的提升冬枣贮运品质。     

不同包装方式对包装熟食米饭中碳足迹影响

气候变暖已成为全球面临的严重问题,各国均积极应对。食品体系产生大量温室气体,其碳足迹已成为研究热点。本研究依据产品碳足迹全生命周期评价标准,从单元操作角度计算不同包装（真空、空气和气调包装）操作工艺碳足迹。主要研究结论如下：包装200 g熟食米饭,在真空包装和空气包装条件下,最终碳足迹为：34.05±0.01 g CO2eq和57.94±0.01 g CO2eq。气调包装条件为40% O2+20% CO2+40% N2、50% O2+20% CO2+30% N2、60% O2+20% CO2+20% N2和70% O2+20% CO2+10% N2时,最终碳足迹分别为：214.39±0.26 g CO2eq,220.53±0.26 g CO2eq,224.76±0.55 g CO2eq和230.58±0.52 g CO2eq。研究发现使用塑料制品带来的碳排放在最终碳足迹中占较高比例,并且气调包装中使用气体产生的最终碳足迹占比较高。敏感性分析显示,包装过程中碳足迹对塑料制品排放因子是敏感的;空气及气调包装过程中碳足迹对设备排放因子变化以及电力使用效率变化是稳定的,而真空包装过程对两者敏感。可通过减少使用塑料制品,降低产品最终碳足迹。     

活性包装薄膜中活性物质缓释技术研究进展

综述了活性包装薄膜中活性物质缓释技术的国内外研究进展,着重从活性物质释放速率的调控技术、影响因素以及释放动力学模型三方面进行了归纳,并对其未来发展趋势进行了展望。     

包装材料结合活性包装对荞麦半干面常温货架期及品质的影响

为了延长荞麦半干面的常温货架期,以聚偏二氯乙烯(PVDC)和聚乙烯(PE)为包装材料,采用不同活性包装方式(脱氧包装和脱氧结合酒精缓释包装)对其进行包装处理。考察脱氧剂、酒精缓释剂和不同包装材料对荞麦半干面货架期和储藏期间品质的影响。测定荞麦半干面在储藏期间菌落总数、酸度值、p H值、质构特性、感官品质和包装袋内顶空氧气含量、顶空酒精浓度的变化。结果表明:储藏期间菌落总数整体呈现上升趋势,脱氧结合酒精缓释包装协同抑制微生物生长。储藏9 d后,脱氧结合酒精缓释包装的面条菌落总数均未超过106cfu/g,同时显著抑制了理化品质的劣变(P0.05);脱氧剂的吸氧量越大,24 h内除氧速率越快,抑菌效果越显著;相同活性包装方式下,与PE包装材料相比,PVDC包装材料能增强其延长荞麦半干面常温货架期的作用效果。与其他包装方式相比,脱氧(200 m L)结合酒精缓释PVDC包装将荞麦半干面货架期延长至16 d,并且维持了面条储藏期间的品质。