我国果蔬气调保鲜技术及装备的现状及发展趋势

气调保鲜包装技术是可延长果蔬等易腐败产品的重要技术。对国内外果蔬气调保鲜包装技术及装备的发展动态进行了研究,分析了气调保鲜各领域技术和装备的研究现状,尤其针对我国农业发展的现状,为我国果蔬气调保鲜技术及装备的进一步发展研究提供了参考。     

国内新鲜食品气调包装技术研究现状

气调包装是一种重要的食品保鲜方法,可以有效延长产品的货架期。使用气调包装技术保鲜食品时,影响保鲜效果的因素主要有三个,一是包装气体的初始组分,二是保鲜过程中包装气体的变化,三是保鲜的温湿度条件。总结目前常用的两种果蔬呼吸模型,并分析其适用范围。总结出保鲜新鲜果蔬、鲜切蔬菜和肉类产品的初始气体组分。介绍不同包装膜对包装内外气体交换的影响。概述气调包装温湿度的相关研究。最后,对气调包装技术研究提出建议。     

果蔬个体与群体双重保鲜技术研究

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.     

食品气调包装技术

食品气调包装起源可追溯到19世纪30年代,当时将CO_(2)充入新鲜牛羊肉大包装袋内保鲜贮运.尔后,用几种气体组成的混合气体充入小包装袋或盒内,包装各种新鲜和熟食品,延长其销售期.这种包装新技术在70年代尚未引起人们注意,80年代中期气调包装技术已广泛应用于新鲜果蔬、新鲜肉类、快餐食品、烘烤食品的包装,每年增长率达20%.食品气调包装优点在于它能保持食品原有的鲜度和     

如何选购复合气调保鲜包装机

复合气调保鲜包装机是在真空包装机、充氮包装机的基础上研发的一种全新的食品果蔬保鲜包装设备。其最大特点是解决了真空包装经高温灭菌后食品口感品味破坏较大，充氮包装要求无菌包装而投资较大的欠缺。通过复合气调包装，能确保食品原有口感，口味，保证了食品的原汁原味。     

产品介绍

·产品介绍·●森瑞推出从事食品果蔬气调保鲜包装设备专门从事食品果蔬气调保鲜包装设备研发的苏州森瑞保鲜设备有限公司,日前成功研发出一台复合气调保鲜包装机。据悉,该复合气调保鲜包装机汇集了微机程控、气动真空、光磁感应及复合气体自动混合等技术于一体,成功填补了中国食品保鲜领域的空白。公司所生产的“森瑞牌”复合气调保鲜包装机同时成功通过南京农业大学食品学院的实验及测试,证明其性能指标及保鲜效果均达国际先进水平。另外,公司亦与遗传生物技术专家合作,推出了全新的遗传生物制剂。该生物制剂与气调包装结合后,可做到低温…     

MAP技术在食品保鲜中的应用

阐述了气调包装技术应用于食品保鲜中的原理、应用历史及发展现状。特别介绍了气调包装技术在中式方便菜肴保鲜中的应用。     

果蔬气调保鲜技术及其在冷链物流中的应用研究进展

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。     

新鲜果蔬气调保鲜包装

新鲜果蔬气调保鲜包装（MAP）是由果蔬呼吸作用、塑料膜透气性、大气环境之间的相互作用建立包装内气调。它可以由果蔬呼吸的耗氧来建立,亦可充入所要求混合气体建立。影响果蔬气调保鲜效果的因素是果蔬的品种、塑料膜透气性能和包装内温度、相对湿度和气体成分。呼吸速度测定方法有气流式和封闭式二种。     

鲜切果蔬包装技术研究进展

鲜切果蔬因失去外层组织保护,再加上微生物侵害,品质不易保持。适当的包装可以从改善鲜切果蔬周围环境、减少微生物数量、延长货架期和维持鲜切果蔬品质等方面起重要作用。本文结合鲜切果蔬保鲜过程中的品质变化特点,对国内外鲜切果蔬包装技术的发展动态进行了研究,系统总结和分析了气调包装、涂膜包装、真空包装等不同包装技术的保鲜原理与研究进展,归纳了适合鲜切果蔬的包装技术参数;同时,结合鲜切果蔬包装的技术要求,提出了鲜切果蔬包装的研究趋势。该文为鲜切果蔬包装技术与装备的研究提供参考。     

气调包装(MAP)技术及运用

气调包装是一门新兴的包装技术,在我国包装工业中发挥着举足轻重的作用,本文就气调包装的起源、发展、原理与运用作一个阐述。     

Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Modified Atmosphere Packaging and related technologies are increasingly used to extend shelf-life of fresh produce. This paper reviews the effect of such technology on the spoilage microbiological flora and food-borne pathogens which may be present in produce and also on the organoleptic properties of the product.     

气调保鲜包装机气体比例混合器的研究

综述了气调保鲜包装机中气体比例混合器的原理、类型及气体混合配送技术,研究了应用气体比例混合器的新技术实现不同比例气体的调节与组合,连续不断地供给气调保鲜包装机,适应各种被包装物品的保鲜包装要求。     

金锣鲜肉气调零售包装荣获“亚洲之星”包装设计奖

<正> 近日,由亚洲包装联合会(APF)举办的"亚洲之星AsiaStar"包装设计奖评选活动在日本东京举行,由希悦尔公司选送的金锣鲜肉气调零售包装荣获消费类"亚洲之星"包装设计奖。此次参加评选的鲜肉气调包装是中国最大的猪肉生产商之一金锣集团和希悦尔公司共同合作开发的。该包装采用希悦尔公司旗下的快尔卫(?)(CRYOVAC(?))气调包装技术,产品在严格冷     

Cover Caption

June Online Cover : Fresh cut lotus root at various storage times under different packaging conditions, from “Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root” by Jihye Son, Jeong‐Eun Hyun, Jo‐Won Lee, Sun‐Young Lee, and BoKyung Moon; p. C1182.     

Atmospheric cold plasma interactions with modified atmosphere packaging inducer gases for safe food preservation

Diverse microbiological challenges and pervasive microbial resistance drive technological development in food processing, where increasing process complexity and consumer demand for less processed goods leads to strong demand for effective decontamination. Atmospheric cold plasma (ACP) has wide potential for decontamination application in the food sector. We investigated the effect of Modified Atmosphere Packaging (MAP) gas mixtures on reactive species generated, their efficacy and mechanism of inactivation against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Oxygen levels in the applied working gas had positive interactive effects on ROS generation, in-package inactivation efficacy in conjunction with post-treatment storage time. Listeria populations were undetectable after 15 s treatment with high Oxygen MAP mix using 24 h post-treatment storage time. However, RNS generation and effect was dependent on the nitrogen content but also on the presence of oxygen. Different modes of interaction of ROS and RNS with Gram positive and Gram negative bacteria were observed.     

Banana cultivars, cultivation practices, and physicochemical properties

The physicochemical (pH, texture, Vitamin C, ash, fat, minerals) and sensory properties of banana were correlated with the genotype and growing conditions. Minerals in particular were shown to discriminate banana cultivars of different geographical origin quite accurately. Another issue relates to the beneficial properties of bananas both in terms of the high dietary fiber and antioxidant compounds, the latter being abundant in the peel. Therefore, banana can be further exploited for extracting several important components such as starch, and antioxidant compounds which can find industrial and pharmaceutical applications. Finally, the various storage methodologies were presented with an emphasis on Modified Atmosphere Packaging which appears to be one of the most promising of technologies.     

Shelf-life of chicken liver/egg paté in modified atmosphere packages

Shelf-life of paté (salad in Israel) made by blending fried chicken liver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO₂/low O₂ mixtures. Aerobic microbial growth, mainly B. subtilis , and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO₂ levels. Oxidation was prevented due to microbial inhibition and not due to reduced O₂.     

Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: A practical software simulation tool

The shelf life of a food product is largely determined by its chemical and microbiological stability. In this respect, the gas composition surrounding a packaged product plays a major role. Modified Atmosphere Packaging (MAP) is a packaging technique that usually reduces the headspace oxygen to a preferable minimum for most food products. Besides the residual oxygen, the O₂-permeability of the packaging material is also important, as it determines the amount of oxygen permeating into the package during storage. This paper describes the development of a practical software simulation tool to predict the amount of oxygen permeating into the headspace during storage for a variety of multilayer packaging configurations. The simulation tool gives access to simulation models for mono- and multilayer films, trays covered with top foils and bottles with caps. The user can compose his/her own (multilayer) packaging material and check the oxygen ingress over time for different temperature conditions for all packaging configurations.Industrial relevanceThe software simulation tool is of industrial relevance to food companies, as they can use it to select or compare different films, but also to underpin their choice for a certain packaging material with regard to the sensitivity of the food product to oxygen and the desirable shelf life. The simulation program also provides food companies with information about the influence of storage conditions, like time and temperature, on the ingress of oxygen in their food package throughout the storage-distribution chain. On the other hand, it can also be used by packaging suppliers to predict the oxygen permeability in the optimization process of new films and as a client support tool.     

Estimation of exposure to food packaging materials. 1: Development of a food-packaging database

A food-packaging database was developed to provide qualitative information on the types of packaging materials used for foods. Packaging information was collected from a sample of 594 children aged 5-12 years as part of a national children's food survey carried out in Ireland during 2003-04. All the food packaging collected during the survey was forwarded to the coordinating centre for further analysis and entry into the Irish Food Packaging Database. The database was created in Microsoft Access® and stored information on: the brand of the food, the packaging type, the unit weight, the contact layer, the European Union food type (i.e. aqueous, acidic, alcoholic or fatty) and other relevant parameters. Of the 5551 different brand foods consumed by children in the food survey, packaging information was collected on 3441 (62%). As some brand foods had different unit weights and packaging formats, there was duplication of some brand foods in the database to account for this fact. Therefore, there were 3672 packaging entries in the database. Of these, plastics were the most common packaging contact layer (n = 2874, 78.3%). Multimaterial multilayers with a plastic contact layer accounted for 459 (12.5%) entries. Polyethylene was the most frequently used contact layer (n = 941), with polypropylene a close second (n = 809). This database is unique in Europe for the quality and amount of food packaging information it contains and could be used to develop packaging use factors for a more refined exposure assessment to food packaging materials in the European Union.