食品活性包装研究进展  

An Advance on Active Food Packaging Research

作　　者：吕飞[1] 叶兴乾[1] 李俊[1] 刘东红[1] 

机构地区：[1]浙江大学生物工程与食品学院,杭州310029

出　　处：《中国食品学报》2007年第4期138-143,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：随着人们食品质量和安全意识的不断提高,食品包装技术也在不断发展,新的包装技术不断涌现,活性包装便是其一。活性包装通过改变包装食品的环境条件,来延长货架寿命或改进安全性和感官品质,从而维持包装食品的质量。本文主要介绍了活性包装中的氧气脱除体系、乙烯脱除体系、干燥体系、二氧化碳生成/脱除体系及抗菌体系。With the increase of consumers’awareness on food quality and safety,novel food packaging techniques were being developed,such as active food packing. Active packaging can change the condition of the packed food to extend shelf-life or to improve safety or sensory properties,while maintaining the quality of the packed food. Oxygen scavenging system,ethylene scavenging system,moisture regulating system,carbon dioxide scavenging or emitting system, and antimicrobial packaging system in active food packaging were mainly summarized in this paper.

关 键 词：活性包装 食品 

分 类 号：TS206[轻工技术与工程—食品科学]