探索活性包装系统对微波加工的果的影响:对保质期的实时研究
Prabodh Halde1, Shweta Deotale2, Yogita Chavan1
1MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra India.
Journal of food science and technology
|June 20, 2025
概括
微波处理显著延长了的保质期. 在4°C以吸收剂储存经过处理的玉米,将保质期提高了25%至12个月,从而提高了消费者接受度.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 强烈的热处理,如微波处理,对于延长食品的保质期至关重要.
- 作为一种传统的甜味剂,玉米容易腐烂,因此需要有效的保存方法.
- 包装和储存条件显著影响加工食品的稳定性和寿命.
研究的目的:
- 调查微波处理与特定的包装材料和储存温度相结合的有效性,以延长玉米的保质期.
- 评估湿度和氧气吸收器在周围环境和冷藏条件下对 jaggery 保存的影响.
- 为了确定最大限度地提高 jaggery 的保质期,并保持消费者接受度的最佳条件.
主要方法:
- 杂货样品经过微波处理 (850W45秒).
- 经过处理和未经处理的样本被包装成吸水器和吸氧器.
- 样品在环境和冷 (4°C) 温度下储存.
- 使用寿命是通过半受过训练的小组和微生物分析的感觉评估来评估的.
主要成果:
- 用吸收器在4°C下储存的微波处理的玉米显示出长达12个月的延长保质期.
- 在相同的储存条件下,未经处理的玉米的保质期为9个月.
- 与未经处理的样本相比,经过处理的玉米在冷藏 (4°C) 时的保质期增加了25%.
- 在最佳条件下储存的经过微波处理的玉米的消费者接受度有所提高.
结论:
- 微波处理是一种有效的方法来保存,并延长其保质期.
- 在4°C的冷藏条件下,加上吸湿器和吸氧器,可显著提高果的保存效果.
- 这项研究成功地展示了一种方法,可以将 jaggery 的保质期提高 25%,为食品的长寿提供了一个可行的解决方案.
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