食品包装中新脱氧方式研究  

Study on New Method of Deoxidation for Food Package

作　　者：王广建[1] 曹长青[1] 

机构地区：[1]青岛化工学院,山东青岛266042

出　　处：《山东科技大学学报（自然科学版）》2001年第2期44-46,52,共4页Journal of Shandong University of Science and Technology(Natural Science)

摘　　要：使用抗坏血酸钠 ,聚已烯等添加剂制作了具有脱氧性能的涂层盖 ,在温度 5℃ ,2 0℃ ,35℃条件下进行香气成分氧化随时间变化的脱氧实验。实验结果表明 ,温度 5℃时氧的脱除率是 35℃的 12 % ;醛类及萜类碳水化合物用涂层盖AsN/PE CAP储藏到第 42天后香气成分残留率大于 40 % ,是空白样的 2倍 ;该涂层盖有效地阻止香气成分的氧化变质 。A deoxidization coated cap was made by disodium ascorbic acid, polyvinyl chloride. It was used for removing oxygen from food package. At 5℃,20℃,35℃,storage experiments were carried out respectively. The experimental results indicated that the deoxidation rate at 5℃ equals 12% of that at 35℃; the residual rates for n haxanal, n heptanal, limonene are about 40% by coated cap AsN/PE CAP after stored 42 days. It is two times that of the blank sample. Flavors were successfully preserved from the oxidative deterioration by the coated cap and the dissolved oxigen was found to be removed from food container.

关 键 词：涂层盖 食品包装 脱氧作用 脱氧率 香气成分 

分 类 号：TS206[轻工技术与工程—食品科学]