挂面的包装与质量

目前,纸包装挂面在市场上仍占很大的比例,并且纸包装挂面多数为大众化的普通挂面。生产厂家由于受传统思想的影响,往往仅考虑纸包装挂面包装简单、成本低,而忽视了袋包装的优点:袋包装挂面卫生清洁,避免了挂面与外界环境的接触而造成的污染,提高了保质期,更重要的是袋包装挂     

挂面纸包装机包装质量稳定性比较

为明确基于关键技术改进的挂面纸包装机的包装稳定性,满足挂面生产企业对纸包装挂面稳定性和效率的要求,以某面业公司挂面生产线包装车间为取样点,对2组不同机型(编号:HNQ、SDH)各4个机位开展在线挂面纸包装效果测定和分析。结果表明:实施了关键技术改进的HNQ包装机各机位包装挂面即时测定重量与SDH包装机无显著差异,而且机位间差异较小,表明两类设备称重的稳定性较高。与SDH包装机相比,HNQ包装机包装挂面每把的周长变异系数小,捆扎紧度的稳定性更高;SDH的H1、H2、H3机位包装挂面的周长差异较小,紧实度相似;HNQ包装机Q2、Q3、Q4机位包装挂面的周长差异较小,紧实度相似。HNQ包装机包装挂面端面感官效果明显优于SDH包装机。重量、周长变异系数,外观与底角以及端面感官评分可作为纸包装挂面包装效果的主要评价指标。裹卷技术、封尾装置等关键技术和设备的改进,显著地提升了挂面自动化纸包装机包装工艺稳定性及效果。     

北京挂面消费市场供给发展研究(2010—2015)

于2010、2012、2015年调研北京市场上挂面的品牌、种类、包装和价格特征,分析供给特征在年际间的变化,研判消费市场和产业发展趋势。结果表明:2010—2015年北京挂面市场集中度增加,"陈克明""金龙鱼""金沙河"等强势品牌凸显;产品价格逐年增高,2015年挂面平均价格较2010年增加3.4元/500g;2010—2015年普通挂面的市场占比为60%左右,2010年料包挂面的占比为1.9%,2015年下降至0.05%;塑料袋装,内为散装的比例逐年增高,可能取代圆筒纸包装成为挂面的主流包装形式;挂面种类和包装形式对价格影响显著,且影响程度逐渐增大。     

不同包装方式对薏米挂面贮藏品质的影响

该文分别对半封闭纸包装、全封闭纸包装、全封闭PE包装的薏米添加量为10%和50%(质量分数)的挂面进行贮藏实验,分析自然贮藏条件下其食用品质和理化指标的变化。结果表明,各处理组的食用品质随着贮藏时间的延长均逐渐劣变。当贮藏期超过6个月时,薏米挂面失去食用和商品价值。此外,薏米挂面贮藏期间过氧化值、丙二醛含量与各食用品质均呈现极显著相关性(P<0. 01),说明薏米挂面中脂肪的酸败氧化程度对面条食用品质具有重要的影响。与半封闭纸包装和全封闭纸包装贮藏的薏米挂面相比,以全封闭PE包装贮藏的薏米挂面酸败氧化速度较慢,可以有效地减缓挂面食用品质的劣变。因此,最好以全封闭PE包装贮藏薏米挂面,且贮藏期(保质期)不得超过6个月。     

打浆机——处理干面头的理想设备

凡是挂面生产厂家都会为干面头的处理大伤脑筋,因为挂面在干燥、切头、计量包装过程中,会产生一定数量的干面头(特别是使用质量差的挂面生产线的厂家),均需     

两种新型包装机在挂面行业的应用

挂面是我国北方地区人们的主食之一,长期以来,由于裸露纸包挂面存在卫生质量难以保证,人工使用收缩膜套包装速度慢、费工、企业生产成本和管理成本较高等问题,青岛三维合机械有限公司研制出两种挂面包装机有SWC-590型全自动包装机及SWG-450型散装挂面包装机解决了以上问题,并在挂面行业得到了广泛的应用.     

挂面质量的感官鉴别

挂面是以小麦粉为原料,制成各种规格的湿面条,经过悬挂干燥后切成的。挂面由于制作简单。煮食方便、食用可口、四季皆宜,深受广大消费者喜爱。改革开放,市场繁荣,各种各样的挂面在市场上已不鲜见。这些挂面质量多数信得过,但有一些质量还不过关,以次充好的现象时有发生。质量不好的挂面煮出后口感不好,发粘,由于断头太多,成了一锅粥,令人烦恼。那么怎样能在购买时鉴别出挂面质量的好坏呢？现把我们平时积累的经验及掌握的一些资料介绍如下：1．挂面的包装要整齐美观,不松散,无破损。包装日期及批号、商标、配料表、食用方法。…     

包装和储藏条件对挂面品质的影响

研究了3种包装袋(纸袋、复合袋、真空袋)在不同温度和湿度下储藏一定天数后对生挂面折断性能的影响.结果表明,在挂面的短期储藏中,纸袋包装的生挂面折断性能受温湿度影响较大,复合袋和真空袋中的生挂面受环境影响较小,其中真空袋受温湿度影响最小,保存效果最好.     

挂面箱纸板表面吸水性的检测及其生产控制

挂面箱纸板由于其强度高、成本低的优势，越来越受到包装行业的青睐。针对挂面箱纸板在生产和使用过程中，表面吸水性的规范检测和生产过程中的具体控制措施，谈一点实践经验，以求与生产同行及包装行业同仁商榷。     

GB7718—94《食品标签通用标准》(三)

10.问:什么是“容器”? 答:在GB7718—94中,容器的定义指:“将食品完全或部分包装,以作为交货单元的任何包装形式。它不仅包括桶、罐、瓶、袋、盒,也包括部分包装和包装纸。例如,有些挂面是用纸进行部分包封(两头不包)。 11.问:什么是“交货单元”? 答:交货单元是指食品销售者出售给消费者的单件包装产品,如一听罐头、一袋茶叶、一瓶汽水、一把挂面、一瓶芝麻油等。但运输包装如一箱罐头、一箱挂面等均不是交货单元。     

食品包装新技术

主要介绍当今国际上研究热门的食品包装新技术一活性包装、气调包装及信息化包装。     

基于多维约束的食品包装设计

通过分析与研究,提出食品包装的多维约束设计模型,阐明其区别于传统包装设计的优势。并从需求约束、目标约束、资源约束3个维度构建食品包装多维约束设计模型。通过研究用户需求、市场需求、甲方要求、资源限制等,得到相关约束条件下对应的不同设计映射域。从而明确食品包装设计中色彩、图形、规格、风格、文化等要素,最终完成设计。通过乾州挂面包装设计的实际案例验证了方法和模型的可行性。     

柚子包装技术研究

以柚子为包装对象,深入分析了目前国内柚子包装现状,提出了柚子自动化包装的实现方法,确定了设备关键运动参数,并对柚子包装支撑技术进行了分析研究。     

Prospection of the use of encapsulation in food packaging

Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector.     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.     

食品的活性包装

食品的活性包装是指除包裹食品外,能起到一定有益作用的包装。活性包装能单独保持食品的品质和安全。世界各国已开发使用了多种活性包装技术。本文扼要地介绍了国际上最新的活性包装技术。     

抗菌涂层包装技术研究综述

抗菌涂层是活性包装技术的一种实现形式,对现代食品的包装和储运有着重要的影响。文中就载体类型、抗菌剂性能和抗菌涂层与其他包装技术相结合3个方面的研究现状作了论述。