优化湿度触发的自发SO2释放装置,用于冷藏期间智能包装桌面葡萄
Junzhi Jiang1, Junran Chen2, Ruixiang Yan1
1College of Light Industry Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
概括
这项研究优化了湿度触发的二氧化硫 (SO2) 释放装置,用于智能食品包装. 干涂装包装设备显示出卓食葡萄的优越保存,显著减少腐烂并保持质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 对于可持续和安全的食品包装解决方案的需求日益增长.
- 需要智能包装系统来积极监测和维护食品质量.
- 当前包装在延长保质期和防止食用葡萄等新鲜产品变质方面的局限性.
研究的目的:
- 为了优化湿度触发的自发二氧化硫 (SO2) 释放装置,用于智能食品包装.
- 调查各种设备配置和材料特性对SO2释放动力学的影响.
- 评估这些设备在保存食用葡萄方面的有效性.
主要方法:
- 开发和测试两种SO2释放装置配置:包装和零件.
- 参数的系统变化包括气体释放通道面积,材料厚度,防腐剂类型和涂层图案.
- 在不同的条件下评估SO2释放概况.
- 根据白化,脱落,腐烂,色,总可溶性固体,感觉等级和可销售水果率等指标评估葡萄的保存情况.
主要成果:
- 包装设备显示SO2的逐渐释放,而零件设备显示快速的初始释放,随后下降.
- 使用干涂纸的优化包装设备在65天内有效释放了SO2.
- 葡萄保存的显著改善,包括减少白化 (9.8%),脱落 (64.3%),腐烂 (80.0%) 和色.
- 增强的质量属性包括增加的可溶性固体总量 (4.4%) 和感觉等级 (7 分),具有更高的可销售水果率 (63.9%).
结论:
- 湿度触发的SO2释放装置,特别是干涂层包装配置,为智能餐饮葡萄包装提供了一个有前途的解决方案.
- 这项技术有效地延长了保质期,并保持了餐饮葡萄的质量和安全性.
- 该研究为开发先进的智能包装系统提供了基础,以解决食品安全和可持续性问题.
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