大米真空保鲜包装技术及动力学模型实验研究  

Experimental Research on Rice Vacuum Keeping-fresh Packaging Technology and Its Dynamical Model

作　　者：巩雪[1] 常江[1] 

机构地区：[1]哈尔滨商业大学,哈尔滨150028

出　　处：《包装工程》2013年第1期26-28,43,共4页Packaging Engineering

基　　金：黑龙江省教育厅科学技术研究项目(12521139);哈尔滨市科技创新人才专项资金项目(2009RFQXN219)

摘　　要：大米保鲜包装技术的关键是如何控制和调节包装内氧气和二氧化碳的体积分数,包装材料气透率是影响包装内气体体积分数的主要因素。综合大米呼吸和薄膜透气2个相互交叉的动态过程,提出了一种新的大米包装薄膜透气率的计算方法。在大米真空保鲜包装试验中,测试了不同真空度以及不同保鲜时间下大米的含水量、脂肪酸含量、还原糖含量、黏度等指标。结果表明,大米的保鲜期至少在180 d以上。The key of rice keeping-fresh packaging technology is to control and adjust oxygen and carbon dioxide concentration in the packaging.The gas permeability of packaging material is the main factor to adjust gas concentration within the packaging.A new method of calculating dynamic permeability of packaging material was put forward by integrating cross-cutting dynamic processes of rice respiration and film permeability.The water contents,fatty acid,reducing sugar and viscosity of rice under different vacuum degree and fresh-keeping time were tested in the experiment.The result showed that shelf life of rice is more than 180 days.

关 键 词：大米 真空 保鲜 包装 透气率 

分 类 号：TB487[一般工业技术—包装工程] TS206[轻工技术与工程—食品科学]