共查询到17条相似文献,搜索用时 250 毫秒
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去皮椒盐油炸花生货架寿命的研究 总被引:3,自引:2,他引:1
通过对去皮椒盐油炸花生的加速氧化试验,建立了计算其在任一贮藏温度下货架寿命的回归方程。此外,还对包装工艺和包装材料同货架寿命之间的关系作了探讨。 相似文献
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采用换气包装技术包装新鲜瘦肉可以有效地延长新鲜瘦肉的货架寿命。换气包装技术主要包含真空包装和充气包装二个工艺过程。文中给出了充填气体和包装材料的选用方法。 相似文献
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抗菌技术及其在食品包装中的应用 总被引:2,自引:0,他引:2
抗菌包装技术是指在包装材料中添加一定的抗菌剂.使抗菌成分通过接触包装材料表面附着的微生物并通过抑制其生长、繁殖或直接将其杀灭,从而延长食品货架寿命的一种活性包装。 相似文献
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低水分食品防潮包装后货架寿命的预测模型 总被引:2,自引:2,他引:0
对食品包装后的透湿机理和食品吸湿特性进行了分析,建立了食品防潮包装货架寿命的预测模型,为合理选择包装材料和包装形式及预测其架期提供了科学依据。 相似文献
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真空镀银抗菌包装薄膜的研究 总被引:8,自引:3,他引:5
通过真空镀膜的技术将Ag蒸镀在PET、CPP、PE、PA薄膜上,然后用于包装鲜牛肉,以此延长鲜牛肉的货价寿命.讨论了经该抗菌薄膜包装的鲜牛肉储存期间各项理化指标及感观品质的变化,并研究了该抗菌薄膜的抗菌效果和物理指标.结果表明经这种材料包装后的鲜牛肉的挥发性盐基氮(TVB-N)明显下降,感观品质提高;该抗菌薄膜的杀菌率达到99%以上,与未经过包装的鲜牛肉相比,该材料使鲜牛肉的货架寿命延长了3倍. 相似文献
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Georgia Gu 《广东包装》2009,(1)
前言
随着生活节奏的加快,人们日益认识到包装对食品、医药、电子等产品的重要性,无论在国际还是国内市场,对产品货架寿命期望值的提高,使得对包装材料的阻隔性要求也越来越高,为了选择合适的包装材料.预测产品的货架寿命,对整体包装渗透性进行测试是生产厂家应该重视的问题,选择了高阻隔材料.并不代表用其做成的整体包装也一定有高阻隔性。本文用奶粉包装袋材料选择的实例来说明整体包装渗透性测试的重要性。 相似文献
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在过去的十年中,食品的加工和包装有不少新发展,提高了食品的货架寿命。同时,用户对食品的新鲜度和卫生要求也提高了。包装与货架寿命食品的货架寿命与原料质量、加工、包装、运输、贮藏,气候条件及最后在用户家中的存放都有关系。货架寿命不仅是时间长 相似文献
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目的为了延长冷鲜羊肉的货架期,实现抑菌剂的可控释放,制备一种对冷鲜羊肉生物胺敏感的纳米纤维包装垫。方法以茶多酚为抑菌剂,pH敏感材料聚丙烯酸树脂Eudragit L100-55为基材,采用静电纺丝技术制备抑菌纤维垫。通过扫描电镜和傅里叶红外光谱对抑菌纤维垫进行表征,通过模拟扩散实验验证其pH响应释放行为。随后,将该抑菌纤维垫应用于冷鲜羊肉托盘包装,通过测定菌落总数、挥发性盐基氮、硫代巴比妥酸、pH值、色泽和汁液流失率来评价抑菌纤维垫的保鲜效果。结果抑菌纤维垫质地柔软,纤维平滑、均匀、连续,且纤维丝平均直径约为900nm。茶多酚被成功包埋于纤维丝中,且具有pH响应可控释放性。通过考察冷鲜羊肉品质发现,该抑菌垫具有较好的保鲜效果,可将托盘包装冷鲜羊肉货架期由6 d延长至9 d。结论该智能抑菌包装垫通过其良好的pH响应性可实现抑菌剂的可控释放,具有延长冷鲜羊肉货架期的效果,且保鲜效果良好,有望成为新型包装材料推广于市场。 相似文献
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The Effect of Active Packaging on Minimizing Food Losses: Life Cycle Assessment (LCA) of Essential Oil Component‐enabled Packaging for Fresh Beef
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Hai Zhang Mercedes Hortal Antonio Dobon Jose M. Bermudez Marta Lara‐Lledo 《Packaging Technology and Science》2015,28(9):761-774
Packaging plays an important role in ensuring food safety and quality, and the development of active packaging, especially antimicrobial packaging, enables actively inhibiting/killing the microorganisms causing food spoilage and thus extending the product's shelf life. A survey of the publications revealed that generally 50% shelf life extension is possible. The goal of this study is to assess the overall environmental performance of the food and packaging system considering the effect of food loss reduction by using active packaging. A comparative life cycle assessment has been carried out, focusing on a case study: essential oil component‐enabled packaging for fresh beef. Different scenarios were set up to contrast the situations of food using conventional packaging (current situation) and food using novel active packaging (containing active coating). Additionally, a sensitivity analysis has been integrated, aiming to identify the breakeven point of the balance. In the scenarios using the best‐performance active packaging, it was shown that a breakeven point can be achieved across the four impact categories evaluated, including global warming, fossil energy demand, acidification potential and eutrophication potential. It is expected that the obtained results would serve as guidelines for active packaging development striving for a positive eco‐profile of the food and packaging system. Copyright © 2015 John Wiley & Sons, Ltd. 相似文献
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TRIZ理论在荔枝保鲜包装中的应用 总被引:1,自引:1,他引:0
目的研究现有的荔枝果实保鲜包装方式,并进行优劣分析,在此基础上寻求方法的突破改进,进而延长荔枝的保鲜期,提升荔枝的食用品质。方法运用TRIZ中40条创新原理的预先作用原理、事先防范原理、分离原理及柔性壳体或薄膜原理等,并结合TRIZ创新方法中的最终理想解(IFR)和资源分析法,对现有的荔枝保鲜包装进行创新优化设计。结论通过分析TRIZ创新原理、IFR及资源分析法,将其导入到荔枝保鲜包装的创新设计中,提供优质的保鲜包装选择,在延长荔枝保鲜期的同时降低包装成本。 相似文献
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Vanee Chonhenchob Yada Chantarasomboon S. Paul Singh 《Packaging Technology and Science》2007,20(1):27-37
There has been increasing demand for various fresh‐cut tropical fruits. However, their short shelf‐life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh‐cut mangoes, pineapples, melons and mixes of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh‐cut tropical fruits were investigated. The most effective agents for fresh‐cut mangoes, pineapples and melons were 0.1m ascorbic acid, 0.2m ascorbic acid and 0.2m ascorbic acid + 0.2m calcium chloride, respectively. Fresh‐cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady‐state condition varied among fresh‐cut packaging systems and affected their quality and shelf‐life. The effects of package permeability of O2 and CO2 on quality and shelf‐life of the fresh‐cut products are discussed. Extended shelf‐life was observed in fresh‐cut mangoes, pineapples and mixes packaged in PET due to reduced O2 and elevated CO2 atmosphere. A modified atmosphere of 6% O2 and 14% CO2 achieved in PET extended the shelf‐life of fresh‐cut pineapples from 6 to 13 days. Accumulation of CO2 may impart an off‐odour of fresh‐cut fruits. The results suggested that the shelf‐life of fresh‐cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf‐life of short shelf‐life fresh‐cut tropical fruits. Copyright © 2006 John Wiley & Sons, Ltd. 相似文献
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介绍了臭氧果蔬保鲜技术的作用机理及其特点;在分析果蔬保鲜包装技术要求的基础上,应用臭氧技术结合包装技术方法,在常温下对西红柿、豆角进行了臭氧保鲜实验研究,对腐烂率、减重率、硬度、可溶性固形物含量、还原糖含量、总酸、VC含量、叶绿素含量等指标进行了测试,结果表明:以上果蔬的保鲜期至少延长2周以上,对现代销售中的果蔬保鲜包装具有指导意义. 相似文献