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活性包装在肉制品保鲜中的应用 总被引:1,自引:0,他引:1
活性包装是一项新型而具有挑战性的技术,对食品安全及货架期有着重大的影响.活性包装能够抑制微生物的生长繁殖,提供更安全、可靠的食品.主要介绍了食品活性包装及其在肉制品保鲜中的应用. 相似文献
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肉桂醛作为一种典型的天然植物精油活性成分,是广谱高效、安全无毒的食品防腐剂,通过固定在食品活性包装中可以改善其易挥发性和刺激气味,在提高抗菌效率的同时减少对食物感官的影响。近年来肉桂醛作为活性包装抗菌剂的研究呈显著增加趋势,在食品保鲜领域极具发展前景,然而尚缺乏文献对其研究应用现状进行系统总结分析。本文从天然载体、人工构建载体以及递送载体的修饰等方面探讨了肉桂醛与活性包装结合方式的最新研究进展,总结了肉桂醛抗菌包装对果蔬、肉制品、乳制品及淀粉食品的保鲜效果,最后分析了目前肉桂醛包装研究现状和未来发展方向。本综述为天然防腐剂肉桂醛在食品活性包装中的研发、应用与推广提供了科学参考,为提高生鲜食品贮运品质提供了新的研究思路。 相似文献
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静电纺丝技术作为一种非热加工技术,对生物活性物质的影响较小,是食品加工领域最具研究潜力的技术之一。随着静电纺丝技术的不断发展,近年来利用静电纺丝技术包埋生物活性物质用于食品活性包装的研究越来越多。本文首先概述了静电纺丝技术的工作原理、分类和影响纳米纤维形成的因素;其次,介绍了基于静电纺丝技术的食品活性包装分类;最后,综述了以天然生物聚合物和合成聚合物为基质包埋生物活性物质的纳米纤维膜及其应用于食品活性包装的研究进展,并进一步分析了基于静电纺丝技术的食品活性包装前景和未来发展重点。 相似文献
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活性包装在肉类保藏中的应用 总被引:3,自引:1,他引:2
活性包装是新型的食品包装体系,是一项具有挑战性的技术,对食品安全及货架期的延长有着重大的影响。活性包装能够抑制微生物的生长繁殖,提供更安全、可靠的食品。本文主要介绍了食品活性包装及其在肉制品保藏中的应用。 相似文献
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浅谈食品活性抗菌包装技术 总被引:2,自引:0,他引:2
邓钰 《印刷质量与标准化》2010,(7):14-17
食品抗菌包装技术是活性包装技术的一种,它可以有效地抑制食品表面的微生物,延长食品的货架期,保证食品品质。本文主要论述了抗菌包装技术类型以及抗菌包装的加工方式,并对新型食品抗菌包装材料作了简要介绍。最后,本文对抗菌包装技术未来发展趋势作了描述。 相似文献
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Josep Pasqual Cerisuelo José M. Bermúdez Susana Aucejo Ramón Catalá Rafael Gavara Pilar Hernández-Muñoz 《Journal of food engineering》2013
Natural antimicrobial active packaging is an emerging technology for fresh fish preservation in which a chemical compound of natural origin is purposely incorporated into a packaging material to be released into the food surface in order to protect it from spoilage by foodborne microorganisms. The maximum efficiency of an antimicrobial package can only be obtained when an adequate activity is achieved immediately after the packaging operation and is maintained constant throughout the product’s shelf life. This work develops an active package designed for the preservation of fresh farmed salmon in cubes or slices, made up of a rigid polypropylene (PP)/ethylene–vinyl alcohol copolymer (EVOH)/PP tray heat-sealed with an active PP/EVOH/PP film lid in which 6.5% carvacrol is incorporated in the EVOH kernel as an antimicrobial active agent. The work also includes the measurement of the carvacrol kinetics and equilibrium parameters in the preserved salmon fillets, and proposes a mathematical model based on the finite element method to describe and simulate the common performance of the developed package/food system, and to predict its behavior under different working conditions or system configurations with the objective of finding the optimum combination of variables that ensure the best packaging performance. The results obtained from the determination of parameters showed a rapid migration of the active compound through the fish muscle, and a low affinity of the agent molecules for the food matrix. The active package was successfully developed, and the proposed model was satisfactorily used to detect the key factors that govern the package performance, and also to improve the package design by modifying the thickness distribution of the multilayer active film. 相似文献
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为进一步形成科学的食品包装设计方法,为消费者提供更准确、快速的食品包装信息,文章通过整合国内外相关文献,综合分析了食品包装信息传达的三类关键线索:文字信息、食品意象和跨模态对应,指出文字信息在传达信息过程中更具优势,正面标语更具影响力,而其他详细信息会减少消费者认知偏差。文字更适合表达食品功能,而图片更适合表达感官诉求;其次,包装意象对消费者感知和反应的影响显著,视觉逼真度意味着更健康的选择;消费者对包装上食品的感知会影响其对包装内容物的评价,而跨模态对应研究是包装设计方法走向更科学、具体、精准的重要路径。 相似文献
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ABSTRACTControlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality. 相似文献
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Kanyawee Kanogchaipramot Kullanart Tongkhao Tanaboon Sajjaanantakul Pitiya Kamonpatana 《Journal of food science》2016,81(12):E2966-E2976
Ohmic heating through an electrically conductive food package is a new approach to heat the food and its package as a whole after packing to avoid post‐process contamination and to serve consumer needs for convenience. This process has been successfully completed using polymer film integrated with an electrically conductive film to form a conductive package. Orange juice packed in the conductive package surrounded with a conductive medium was pasteurized in an ohmic heater. A mathematical model was developed to simulate the temperature distribution within the package and its surroundings. A 3‐D thermal‐electric model showed heating uniformity inside the food package while the hot zone appeared in the orange juice adjacent to the conductive film. The accuracy of the model was determined by comparing the experimental results with the simulated temperature and current drawn; the model showed good agreement between the actual and simulated results. An inoculated pack study using Escherichia coli O157:H7 indicated negative growth of viable microorganisms at the target and over target lethal process temperatures, whereas the microorganism was present in the under target temperature treatment. Consequently, our developed ohmic heating system with conductive packaging offers potential for producing safe food. 相似文献
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中国食品塑料包装产品安全性分析及其对策研究 总被引:1,自引:0,他引:1
<正> 1.前言食品包装被称作是"特殊食品添加剂",它是现代食品工业的最后一道工序,在一定程度上,食品包装已经成为食品不可分割的重要组成部分,它起着保护商品质量和卫生,不损失原始成分和营养,方便贮运,促进销售,延长货架期和提高商品价值的重要作用。自从50年代聚偏二氯乙烯用于食品包装以来,塑料包装材料用于食品包装日益增多,由于塑料材料具有 相似文献
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Integrating research on human body shapes with studies of health cues in food package design, this research explores how food packages resembling humanoid shapes impact consumers’ evaluation of food healthiness. Adopting a self-referencing perspective, two studies show that packages resembling slim humanoid shapes lead to foods being evaluated as healthier, especially with female consumers whose bodily characteristics mark them as being not thin. Study 1 uses packages designed to mimic humanoid body shapes and shows that slimness effects depend on consumer gender and body mass index (BMI): The heuristic that slim packages contain more healthy foods is more pronounced with women and increasing BMI. Study 2 replicates these findings and offers process evidence for self-referencing as a mediator of the package slimness – healthiness evaluation. Together the findings highlight package shape as an important cue to food healthiness evaluation and aid marketers and designers in better matching packages to target audiences and products. 相似文献
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<正> 机器人的应用历史机器人一直被认为是高深莫测的未来世界的产物,其最早出现在捷克作家Karl Caperk 于1920年写的 Rossum’sUniversal Robots 剧本中。1954年,世界上第一台机器人在美国诞生,此后很多发达国家投入智力和财力倾心对其研究和开发。20世纪60年代,机器人实际装备进入工业应用领域。90年代,工业机器人的价格不断下降,但在机械和电子性能方面的表现却不断得到完 相似文献