大米包装材料的透湿性能和保鲜性能研究  

Water vapor permeability & fresh-keeping packaging properties of rice packaging material

作　　者：徐长妍[1] 刘杰[1] 周捍东[1] 傅茜倩[1] 支晴[1] 

机构地区：[1]南京林业大学木材工业学院包装工程系,南京210037

出　　处：《食品科技》2011年第11期140-144,148,共6页Food Science and Technology

摘　　要：模拟常态储存环境(25℃、RH92%)和梅雨季节储存环境(37℃、RH92%),研究了常见大米包装材料——PE普通编织袋(A)、单面BOPP覆膜PE编织袋(B)、单面BOPP覆膜PP编织袋(C)、BOPP/PA/PE双面腹膜袋(D)及BOPP/PA/EVOH/PE复合塑料袋(E)的透湿性能。结果表明,在实验范围内,上述包装材料的透湿量从大到小依次为A、B、C、D、E。同时发现,当相对湿度相同时,温度越高,同种包装材料的透湿量越大,而且各种包装材料在37℃时的透湿量与在25℃时的透湿量之比均位于1.5～2之间,这不仅符合渗透反应动力学的观点,而且也印证了范特霍夫规则。还采用大米含水率、蛋白质含量、黄米粒和碎米粒含量作为指标,评价了上述包装材料对大米的保鲜包装性能。结果显示,如果采用A或B或C材料包装储藏大米,大米的水分散失主要发生在前30 d内,故大米最好在30 d内食用完毕;如果采用D或E材料包装贮藏大米,大米的保鲜效果好,贮藏期延长,其中尤以E最佳。In the condition of normal storage environment （25 ℃, RH92% ） and plum rain storage environment （37℃, RH92%）, water vapor permeability of PE woven bag （A）, BOPP/PE composite plastic bag（B）, BOPP/PP composite plastic bag（C）, BOPP/PA/PE composite plastic bag（D） and BOPP / PA/EVOH/PE composite plastic bag （E） was tested. It showed that, in the range of the test, the water vapor permeability of A was the biggest, and the following was that of B or C, and D or E had excellent barrier property to water vapor. So a conclusion could be drawn that in order to avoid going mouldy, rice should be packaged with the material D or E. It was also found that, in the rang of the test, the higher the temperature was, the bigger the water vapor permeability of the material in the same condition of the relatively humidity, which confirmed the dynamics of permeating reaction; and the ratio of the water vapor permeability in 37℃ and that in 25℃ was 1.5-2, which verified the Van＇t hoff rule. In the paper, the property of rice fresh-keeping packaging was also evaluated with moisture content, protein content, yellow rice and broken rice in the samples. It demonstrated that the rice should be exhausted within 30 days if it was packaged with material A or B or C, owing to the missing of rice moisture within 30 days; nevertheless, if the rice was packed with material D or E, the effect of fresh-keeping packaging was better, and the desired shelf life of rice was longer; and among the above materials, E was the most adaptive one for rice fresh-keeping packaging.

关 键 词：透湿量 蛋白质含量 含水率 黄米粒 碎米粒 大米包装材料 

分 类 号：TS206[轻工技术与工程—食品科学]