油炸薯条抗雾保硬（防软）包装材料研究与应用

针对油炸薯条包装储存过程膜内易产生水蒸气而导致包装薄膜雾度下降、薯条变软的现象,采用改性后的无纺布(即在聚乙烯醇中加入氯化钠、防雾剂对单一聚乙烯醇胶质进行改性,制备新的胶质,涂敷于无纺布上)为内包装材料,以聚乙烯(PE)、尼龙(PA)为外包装材料,进行密封包装。采用感官评定与机械测试相结合的方式,研究不同包装材料对油炸薯条新鲜度变化的影响。研究结果表明:以添加质量分数为2%的防雾剂改性的无纺布为内包装材料,以PE为外包装材料时,油炸薯条的保鲜效果较好。

Research and Application of Anti-Fogging and Hardness(Anti-Soft)Packaging Materials for French Fries

In the process of packaging and storage of French fries, it is likely that water vapor would be generated in the film, resulting in the decrease of the haze of the packaging film and the softening of the French fries. The modified nonwovens were adopted as the inner packaging material (i.e., nonwovens coated with the new gelatin of sodium chloride and antifogging agent putting into polyvinyl alcohol), while polythene (PE), nylon (PA) were used as outer packaging material for sealing. The effects of different packaging materials on the freshness keeping of French fries were studied by means of sensory evaluation and mechanical test. The results showed that the preservation effect of French fries was optimal with the modified non-woven fabric of 2% mass fraction antifogging agent as the inner packaging material and PE as the outer packaging material.