Inhibition of microbial growth in ready‐to‐eat food stored at ambient temperature by modified atmosphere packaging

This study was undertaken to develop a modified atmosphere package to control microbial growth in ready‐to‐eat (RTE) products stored at ambient temperature. Ethanol and/or limonene associated with modified atmosphere (CO₂ : O₂ : N₂ = 30% : 5% : 65%) was used to inhibit the growth of total air‐borne microorganisms and Escherichia coli in RTE products stored at 25°C. The results indicated that 0.05% ethanol vapour in the headspace was effective to inhibit the growth of air‐borne microorganisms and E. coli at 25°C for 72 h in a model study, and the effectiveness was related to ethanol content. Both 73 ppm limonene and 0.05% ethanol vapour enhanced the bacteriostatic effect of modified atmosphere in RTE sushi roll products, and no off‐flavour was detected using this formulated gas; however, no significant inhibitory effect was observed for RTE cold noodle products. This study concludes that combinations of carbon dioxide, ethanol or limonene vapours are effective to inhibit microbial growth in RTE food at ambient temperature, and the outcome may be due to the hurdle effect. Copyright © 2003 John Wiley & Sons, Ltd.     

绿色食品与绿色包装

介绍了食品绿色包装与环境保护的关系，探讨了食品绿色包装材料的选择及应用，食品绿色包装设计及市场价值等方面的内容。     

Advancing controlled release packaging through smart blending

Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd.     

Development and evaluation of antimicrobial natamycin‐incorporated film in gorgonzola cheese conservation

Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd.     

Changes in polymer foils used in food packaging tested by using differential scanning calorimetry

This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder), two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing. The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min⁻¹ during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg⁻¹. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C with enthalpies ranging from 30.4 to 57.8 J g⁻¹. Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature range is very similar in all experiments.     

以国标GB1.7为指导编制“变流器包装”企业标准

介绍了某企业在变流器包装的设计和制定其企业标准的过程中执行ＧＢ１．７（标准工作导则）的情况，论述了在充分考虑产品特点和流通环境条件下，企标增补的内容，这些内容是对变流器包装有关标准的深化和创新。新企标不仅注重标准深度，而且考虑标准广度方面的拓展，代表了当前较好的生产水平，可作为生产过程中控制质量，评价和检验质量的依据。     

Membrane Packaging System to Permit Safe Hydration of Freeze-Dried Contents with Impure Water

We tested the feasibility of using polymer membranes for a self-hydrating packaging system to reconstitute freeze-dried foods using nonpurified water. Several commercial membranes were screened according to (1) hydration rate, (2) water permeability, (3) passage of microorganisms, (4) salt rejection, and (5) strength. The most promising membranes were used for developing and testing prototype packaging systems. A feasible self-contained rehydration system was a nylon-6 polyamide membrane that rehydrated the freeze-dried food within 30 min while passage of microorganisms was prevented. The temperature was 37°C, and the food contained 0.5g/5g of a low molecular weight solute (salt). Such self-contained membrane rehydration systems must be designed to accommodate expected environmental conditions such as temperature, relative humidity, and nature of the product.     

玻璃包装改进及经济效益分析

论述了平板玻璃包装技术改进对提高包装质量和企业经济效益的影响,介绍了平板玻璃包装箱(架)的性能,简述了计算机辅助设计及计算机辅助管理在玻璃包装结构设计及包装质量管理中的效用。     

红外光控器在蜜丸包装机上的应用

中药大蜜丸及所用包装材料软、粘、轻、小、光,较难实现机械化自动包装。通常的监控方法不适合蜜丸的自动包装。采用红外线光电控制器,解决了自动包装蜜丸时出现的瞬间无纸、无丸等自动控制。     

The use of natural essential oils as antimicrobial solutions in paper packaging. Part II

We have assessed the antimicrobial, vapor-phase activity of the following natural essential oils (EOs) when used in paraffin-based “active coatings” for paper packaging materials intended to come into contact with foods: clove (Sygzium aromaticum), cinnamon (Cinnamomum zeylanicum), and oregano (Origanum vulgare) EOs, and cinnamaldehyde-enriched cinnamon EO. To our knowledge, this is the first time that such an approach has been presented for consideration by the scientific community.