Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

The impact of different packaging methods [vacuum, modified atmosphere packaging (MAP) (60% CO₂ and 40% N₂) and MAP + CO₂ emitter] on the quality of fresh reindeer meat (M. semimembranosus) stored at 4°C for 21 days was investigated. Colour and odour of the meat, drip loss, pH, microbial content, antioxidant capacity and cooking loss were measured. The MAP + CO₂ emitter resulted in prolonged microbial shelf life compared with vacuum and MAP without CO₂ emitter as lower level of total viable counts was detected after 13 and 17 days. Samples stored with CO₂ emitter also had lower drip loss. Samples stored in vacuum had significant lower L*‐value, higher a*‐value and lower intensity of freshness (odour and colour) compared with those stored in MAP and MAP with CO₂ emitter. However, MAP with a gas‐to‐product volume ratio of 1 : 1 seems to be too low in quality preserving. Increased partial pressure by adding a CO₂ emitter improved bacterial inhibition compared with vacuum and traditional MAP. Copyright © 2014 John Wiley & Sons, Ltd.     

改善PCB高密度基板封装质量的研究

高密度基板上的微孔质量对封装微电子器件十分重要,由于孔密度大,孔径又小,目前普遍采用激光打孔。针对基板的组成材料以及激光加工中主要参数对微孔加工的影响进行分析研究。通过不同材料粘结力和改变激光的功率、脉宽等措施,改善基板电子元器件封装的质量。     

鲜切花凋萎的原因及其保鲜包装技术研究

从植物生理学和生物化学出发，根据鲜切花的膨压理论、生理代谢，乙烯作用机制和病菌污染等多种主要作用机量，分析了鲜切花产生衰老，凋萎的内部因素和外部影响，介绍了目前国内外在植物保鲜方面的方法和措施，进一步对鲜切花的保鲜包装技术及其所涉及的包装方法，包装材料及相关技术进行了探讨。     

超高压杀菌处理对包装材料稳定性的影响

在超高压条件下对PET/AL/PE和PET/VMPET 2种塑料薄膜进行处理,测定不同压强及保压时间对材料拉伸强度、断裂伸长率、热封性能及阻隔性能的影响。结果表明:超高压对2种材料拉伸强度及断裂伸长率均未表现出显著影响,但对PET/VMPET/PE材料的热封强度影响显著;在500 MPa压强下保压时间对2种材料的透湿性能影响显著。     

Review of Time Temperature Indicators as Quality Monitors in Food Packaging

Time temperature indicators (TTIs) are devices used for recording thermal history and indicating the remaining shelf life of perishable products throughout their storage, distribution and consumption. This is achieved by the irreversible change of colour resulting from the cumulative effects of time and temperature. When applied in intelligent packaging, TTI can provide visual information that is easily accessible, and thus, consumers can judge from the visual information whether the food has deteriorated, which helps to assure the quality and safety of food. TTI can be classified into several different groups including chemical TTI, physical TTI, biological TTI, and other new types of TTI based upon different principles of colour change. Although these kinds of TTI can basically provide effective information about food quality, there are still a number of problems with them in the food supply chain, such as migration of toxic substances, the inaccuracy of temperature monitoring and the high cost in the area of commercial application. However, there are also some scientific methods to solve the aforementioned problems of TTI. In this paper, the latest research of TTI is summarized, its status and its main problems are elaborated and the prospect of its development is envisaged, aiming to provide reference and support for researchers in this realm. Copyright © 2015 John Wiley & Sons, Ltd.     

常温下自制功能保鲜袋对火龙果的保鲜效果研究

目的延长火龙果在常温(25±1)℃条件下的货架期。方法使用智能缓释杀菌薄膜和高透气性硅窗薄膜制备多功能集成保鲜袋(AP),并对新鲜火龙果进行保鲜实验。通过对保鲜袋的顶空气体组成、火龙果的硬度、总可溶性固形物含量、可滴定酸(TA)含量和维生素C含量的测定,研究AP多功能集成保鲜膜对火龙果的保鲜效果。结果在常温下,裸放火龙果的货架期为6 d,而AP多功能集成保鲜袋内火龙果的货架期可以延长4 d,并且可以较好地保持火龙果的品质。结论 AP膜可有效减缓硬度的降低及水分损失,同时可溶性固含量和总酸值均高于对照组。     

超高压处理对食品包装材料的影响研究进展

超高压杀菌处理对食品品质的影响较小,能较好地保持食品原来的营养和风味。阐述了超高压处理的杀菌机理及影响因素,综述了超高压处理对食品包装材料的机械性能、阻隔性能、物质迁移的影响研究状况,展望了超高压处理对食品包装材料影响研究的发展方向。     

生鲜食品储运包装技术研究进展

目的 研究储运包装技术在生鲜食品冷链物流中的应用进展,并提出目前存在的问题。方法 对生鲜食品的生物特性进行分析,综述生鲜食品对包装的基本要求、生鲜食品的物流模式、生鲜食品的包装材料种类及生鲜食品新型功能性储运包装的研发现状。结果 现有的物流模式和包装方式在一定程度上保障了生鲜食品的到货品质,然而并未完全满足消费者的需要,为了更好地满足人们的消费需求,对生鲜储运包装技术的研究方向提出了建议。结论 目前对生鲜食品控温不当问题的入手点多停留在物流运输系统和蓄冷剂的研究上,对于包装保温材料的研究不多,因此还需进一步加大力度开发新型无公害、功能性储运包装技术。     

Effect of Pretreatment and Modified Atmosphere Packaging on Quality of dry Coleslaw mix

The aim of the study was to determine the effect of soaking in chlorinated water (100 ppm chlorine) or mild thermal treatment in water (55°C; 3 min) and modified atmosphere packaging on the quality and shelf life of dry coleslaw stored for 12 days at 4°C. Samples were packaged in low‐barrier film in modified atmosphere containing: 5/10/85, 20/25/55, 50/30/20, 70/30/0 %O₂/% CO₂/% N₂, and air atmosphere. In‐pack gas levels, sensory quality, microbial counts and cell permeability were determined. In comparison to non‐processed coleslaw, pretreatment of coleslaw, both consisting in soaking in chlorine solution and a mild thermal processing, resulted in a reduction by approx. 1 logarithmic cycle for counts of psychrophilic and lactic acid bacteria as well as mesophilic and psychrophilic yeasts, by 1 and 1.7 logarithmic cycle for coliform bacteria and by 2 up to 3 logarithmic cycles for Pseudomonas bacteria. Modified atmosphere (irrespective of its composition) used in product packaging was found to have no effect on the count of mesophilic bacteria. An elevated content of carbon dioxide in modified atmosphere (10, 25 or 30%) inhibited growth of psychrophilic bacteria and Pseudomonas bacteria up to 6 days of storage. In the case of coliform bacteria growth inhibition during storage was recorded both in the samples packaged in air atmosphere and in the atmosphere of 50/30/20 and 70/30/0 %O₂/% CO₂/% N₂. In samples packaged in the atmosphere of 70% O₂ and 30% CO₂ after 12 days the greatest cell permeability was recorded, which was connected with a deterioration of their microbiological quality. Copyright © 2015 John Wiley & Sons, Ltd.     

Ji Young Park,doctoral student at the School of Packaging at Michigan State University,awarded Best Poster at IAPRI symposium

The Packaging Technology and Science journal sponsored the 2009 Best Poster award at the IAPRI (International Association of Packaging Research Institutes) symposium in Greenville, SC, USA, May 2009. The winner of this award at this symposium is Ji Young Park, doctoral student in the School of Packaging at Michigan State University. Copyright © 2009 John Wiley & Sons, Ltd.     

Synthesis,Characterization and O2 Permeability of Shape Memory Polyurethane Films for Fresh Produce Packaging

The aim of this work was to investigate the effect of film formulations in an effort to obtain a fresh produce packaging film with increased temperature sensitivity for gas permeability. Series of shape‐memory polyurethane (SMPU) were synthesized using poly(ethylene glycol) (PEG), 1,6‐hexamethylene diisocyanate, 1,4‐butanediol and castor oil (CO) and casted into films. The changes in thermal, viscoelastic, shape‐memory properties and oxygen permeability of the films were studied. The polyurethane films with 1500 g mol^?1 PEG showed a phase transition temperature (switching temperature) between 20 and 27°C. The SMPU consisting of 50/50 CO/PEG had a log E′ value of 8.32 Pa and showed good elasticity as low density polyethylene. SMPU prepared from 1500 g mol^?1 PEG with 50/50 CO/PEG and 40/60 butanediol/(PEG + CO) ratios showed excellent shape‐memory properties with shape recovery ratio >85% and shape fixity ratio >90%. This film had higher oxygen permeability and showed up to 67% increase in Q₁₀ value for oxygen permeability compared with commercial packaging films like low density polyethylene. This film can be used to develop smart packaging with increased thermally responsive gas permeability to similar levels observed in respiration rates of fresh produce. Copyright © 2016 John Wiley & Sons, Ltd.     

Effect of Processing,Packaging and Vibration Treatment on the Sensory Quality of Fresh‐cut Apple Slices

Fresh‐cut fruit industry has seen tremendous growth in recent years. The present study was designed with the objective of studying the sensory quality of fresh‐cut apple slices that were treated with different antibrowning agents, packed in three types of packaging materials and subjected to vibration treatment to simulate commercial transportation. The slices were treated with two commercial antibrowning agents [NatureSeal (Mantrose‐Haeuser Co., Inc., Westport, CT, USA) and Ever‐Fresh (Kraft Foods, Inc., Rye Brook, NY, USA)] at 5% (w/v) application rate. The treated slices were packaged in 5 oz polystyrene rigid container, 2 lb polyethylene bag or 2 oz polyethylene bag. A nine‐member trained panel and a 100‐member consumer panel evaluated the treated slices for selected sensory attributes. The trained sensory small panel found minimal difference in the fresh‐cut slices in comparison with the control (non‐vibrated) sample, with the slices treated with NatureSeal better in quality than those treated with Ever‐Fresh. Case positions (bottom, middle or top) within the vibration stack did not affect the quality of the slices significantly; similar results were found from the consumer panel sensory evaluation. The consumer panel evaluation results showed that the slices treated with NatureSeal were better in sensory attributes of colour, texture, flavour and overall acceptability. Overall, package type had no or minimal effect on the slice quality attributes. Copyright © 2011 John Wiley & Sons, Ltd.     

自然气调包装对采后猕猴桃保鲜效果和品质的影响

基于自然气调包装技术,提出了一种复合保鲜纸箱包装采后"海沃德"猕猴桃。通过3种保鲜贮藏条件下果品的外观质量、硬度、失重量、可溶性固形物、维生素C、薄片细胞结构的变化情况,验证其包装的有效性。实验结果表明:这种纸箱包装保鲜贮藏技术对"海沃德"猕猴桃的保鲜贮藏是有效的;在温度为5℃,相对湿度60%环境下的保鲜包装猕猴桃,保鲜贮藏期可达60 d,有利于采后猕猴桃在非冷库、非气调库中的保鲜贮运。     

军品包装质量分析与对策建议

探讨军品包装防护、规范、设计、标准化方面的质量问题,进一步分析导致质量问题的各种原因,从组织领导、标准法规建设、经费投入、交流合作等角度提出加强军品包装质量建设的对策措施.     

水滑石的改性及在食品包装领域应用的研究进展

目的 综述国内外水滑石(LDHs)材料在食品包装领域的应用和进展,为促进其进一步发展提供参考.方法 在分析LDHs层状结构的基础上,综述LDHs改性的制备方法,重点介绍功能化LDHs在气体阻隔包装和抗菌控释包装方面应用的研究进展.结果 LDHs作为结构和组成可调,并能进行插层反应的二维无机材料,添加至聚合物中可以明显改善复合材料的阻隔性能且提高抗菌性能.结论 LDHs复合材料有效减缓了食品品质劣变,在食品保鲜领域拥有广大的发展前景.     

军品包装设计开发的过程控制及质量管理探析

概述了军品包装的设计开发程序和过程控制要求.介绍了如何通过对军品包装设计开发的方案设计、工程样机研制、试制以及设计定型等各阶段进行有效过程控制和质量管理,设计开发出满足现代武器装备需求的军用包装产品.     

危险品包装的发展及常见质量问题探讨

介绍了危险品包装的含义及发展趋势,针对多种形式的危险品包装在检测过程中的常见质量问题,进行了原因分析。并结合危险品包装的发展趋势,为危险品包装的实验室检测提出了应对建议,以期为危险品包装生产者及相关方提供借鉴。     

软包装印刷图像质量的检测方法与模型

主要研究了软包装印刷的图像质量控制:针对基于软包装中特别是塑料的呈色机理、印刷质量检测工具、方法、印刷工艺过程中的色彩管理与控制,提出了新的描述和检测彩色印刷图像质量的方法与模型.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

装备器材包装质量评价指标与评价方法探讨

为了对装备器材包装质量的优劣进行全面、准确、量化的评价,建立了一种基于综合层次分析评价方法的评价模型。在讨论装备器材包装质量各项要求的基础上,分析了装备器材包装质量评价指标体系防护性、安全性、保障性、可视性、环保性、经济性等构成要素,根据质量目标、装备器材特性和装备器材流通环境建立了确定的评价指标体系。实例验证结果表明,该评价模型简便、易行,为评价装备器材包装质量提供了量化依据。