共查询到19条相似文献,搜索用时 531 毫秒
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应用气调包装原理,采取个体涂覆与群体气调双重保鲜技术对果蔬保鲜进行研究.通过优化选择个体涂覆材料和群体气调包装薄膜,并对个体和群体保鲜进行了测试和分析.研究表明,个体涂膜与群体气调相结合的保鲜技术延长了果蔬寿命,保鲜效果明显. 相似文献
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气调保鲜包装技术在食品包装中的应用 总被引:4,自引:0,他引:4
气调保鲜包装技术可调节不同比例的气体组合,适应多种被包装食品的要求,延长食品的保鲜期,能保证食品果蔬的原汁、原味、原貌。文中介绍了气调保鲜包装技术的原理以及在食品和果蔬等产品包装中的应用,探讨了其保鲜包装方法和特点。 相似文献
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通过整理国内外果蔬气调保鲜技术在冷链物流中的应用研究,对气调保鲜技术基本原理和国内外果蔬气调保鲜技术在冷链物流中的应用现状进行了阐述归纳,并预判了果蔬气调保鲜技术在冷链物流中的应用趋势。 相似文献
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研究旨在为了能更好地让水蜜桃得到保鲜,延长保质期,为保鲜难度大的水果提供经验。本文简单介绍了水蜜桃保鲜材料的类型,同时阐述了现代的果蔬保鲜技术,通过试验阐述了气调包装技术对水果产品具有的良好的保鲜效果。气调包装试验表明,实现了水蜜桃保鲜期的延长,并且提出了比较好的保鲜方法。因此,本研究为延长保鲜难度大的水果的贮藏时间提供了技术支持。 相似文献
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气调包装技术在果蔬保鲜中的应用主要是通过调整气体比例阻碍致病微生物的繁殖,同时制约果蔬自身的呼吸作用来避免其氧化脱水、腐烂等情况的发生。在果蔬储存过程中,利用气调包装技术可有效延长果蔬的储存时间,提升果蔬的经济价值。气调包装技术在果蔬保鲜方面具有良好的应用前景,本文对气体比例及果蔬包装材料对果蔬保鲜效果的影响做了简单的分析,以便为气调包装技术的良好应用提供依据。 相似文献
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Matthew Deas Wilson Roger A Stanley Alieta Eyles Tom Ross 《Critical reviews in food science and nutrition》2019,59(3):411-422
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. 相似文献
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气调包装果蔬贮藏寿命预测 总被引:7,自引:0,他引:7
在分析气调包装果蔬生理特性的基础上,提出以干物质的分解量作为果蔬产品质量的控制指标,结合气调包装气体交换机理及包装内气体浓度的变化,建立气调包装果蔬的贮藏寿命预测模型。并对一樱桃果品气调包装进行其贮藏寿命的预测。 相似文献
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气调包装可以有效延长果蔬保鲜期,减少果蔬储运过程中腐败变质造成的浪费。其中自发气调包装利用果蔬自身的呼吸作用和包装薄膜选择透过性,建立适宜果蔬保存的气体环境,降低果蔬的生理消耗,对延长保鲜期有明显功效。自发气调包装关键技术是果蔬呼吸速率和包装内外气体交换。本文综述了呼吸速率三种测量方法,分析了基于酶动力学和化学反应原理构建的果蔬呼吸速率模型,并基于阿伦尼乌斯方程和一元一次线性方程描述了模型参数对温度的依赖性,按照逻辑关系整合模型,总结出求解果蔬呼吸速率的路径以及选择适宜包装材料的方法。随着时代的发展自发气调包装技术将成为果蔬储运保鲜重要的应用方向,未来呼吸速率模型将更加细化,精准化,同时果蔬呼吸速率库的建立也更有利于自发气调包装的推广。 相似文献
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生鲜果蔬是人们膳食结构的基本组成,在国民经济发展中占有重要的战略地位。然而,生鲜果蔬在物流过程中存在保质期短、营养流失严重等难题,难以满足产业快速发展及人们对高品质生活的需求。作者从生鲜果蔬动态物流保鲜的视角,从采后预冷技术、物流包装材料与技术、蓄冷与保温技术、物流过程品质监测技术等方面,全面综述了国内外生鲜果蔬物流及包装技术的研究现状和科技前沿,并对未来的研究趋势进行了展望,旨为生鲜果蔬物流与包装技术的科技创新和产业发展提供参考。 相似文献
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Mª Alejandra Rojas-Graü Gemma Oms-Oliu Robert Soliva-Fortuny & Olga Martín-Belloso 《International Journal of Food Science & Technology》2009,44(5):875-889
Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh-cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out among other techniques in the struggle for maintaining freshness and safety of fresh-cut fruits and vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different fresh-cut commodities. However, treatment and storage conditions for fresh-cut fruits are still being largely explored to better keep their fresh-like quality attributes. This review discusses the recent advances in the use of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh-cut fruits and vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a complement or alternative to MAP. 相似文献
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《Food Reviews International》2013,29(2):172-193
Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products. 相似文献