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Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...

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优化形状记忆的聚氨薄膜,以应对刺激的食物保存.

Nimra Shahzad1, Muhammad Irfan1,2, Mohsin Saleem1,2

  • 1Polymer Research Lab, School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology Sector H-12 Islamabad 44000 Pakistan muhammad.irfan@scme.nust.edu.pk nasir.ahmad@scme.nust.edu.pk.

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概括
此摘要是机器生成的。

优化的形状记忆聚氨 (SMPU) 薄膜提供了对刺激有反应的食品保存. 量身定制的成分提供可调节的气体透性和优良的形状恢复,延长新鲜产品的保质期.

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科学领域:

  • 材料科学 材料科学 材料科学
  • 聚合物化学 聚合物化学
  • 食品科学 食品科学 食品科学

背景情况:

  • 形状记忆聚氨 (SMPU) 薄膜表现出可逆的形状变化,使其适合于对刺激有反应的应用,如食品保存.
  • 优化SMPU薄膜成分对于定制气体透性和温度敏感性等特性至关重要,以实现有效的食品包装.

研究的目的:

  • 为了合成和优化SMPU片,以对刺激有反应的食品保存.
  • 为了研究不同比例的麻油 (CO) 和聚乙烯糖醇 (PEG) 对薄膜性能的影响.
  • 为了评估合成的SMPU膜的热性能,形状记忆行为和水蒸气透性.

主要方法:

  • 使用聚乙烯糖醇 (PEG),1,6-甲二酸 (HDI),1,4-butanediol (BDO) 和麻油 (CO) 合成了SMPU膜.
  • 不同的CO/PEG比率被用于创建各种片组合.
  • 热性质,形状记忆恢复比率和水蒸气透性被描述.

主要成果:

  • 在SMPU电影中,相位过渡温度 (切换温度) 在-18至1°C之间.
  • 具有40/60CO/PEG比率的SMPU膜显示出优越的形状记忆能力 (回收率>96%) 和增强的水蒸气透性.
  • 含有较低PEG含量的薄膜显示出更强的屏障特性,适用于包装低呼吸量食品.

结论:

  • 优化的SMPU薄膜具有可调节的气体透性和出色的形状记忆特性,显示出对智能食品包装的重大承诺.
  • 这些材料可以将新鲜农产品的保质期延长10天.
  • 这些刺激响应膜的开发有助于更可持续的食品保存策略.