生态多孔食品包装材料的制备与应用  

Discussion on the Preparation Methods and Application of Ecological Porous Food Packaging Materials

作　　者：蒋海云[1] 吴若梅[1] 袁志庆[1] 赵德坚[1] 张维莉[1] 

机构地区：[1]湖南工业大学,株洲412007

出　　处：《包装工程》2016年第5期1-6,19,共7页Packaging Engineering

基　　金：湖南省自然科学基金(2015JJ5010)

摘　　要：目的系统介绍生态多孔包装材料的制备、应用与发展方向。方法以文献调研为主,总结目前制备生态多孔食品包装材料的几种主要方法,即直接添加多孔相法、静电纺丝法、相转化法、冻干法以及超临界CO_2法。分析上述制备方法的优缺点,同时对今后多孔材料的制备方法及应该重点研究的问题进行探讨。结果孔径的可控制备、进一步提高材料的生态性、材料的多功能化与智能化以及开拓性的制备方法是今后研究的重点。结论生态多孔包装材料在今后的食品包装中占有非常重要的地位。The preparation methods, application and development directions of ecological porous food packaging materials were systematically introduced. The main preparation methods were outlined based on literature study, including addition of porous phase, electrospining, phase inversion, lyophilization and supercritical CO2. The advantages and disadvantages of the above methods were discussed. Meanwhile, the authors discussed the future preparation methods for porous materials, and suggested some key technical difficulties to be focused on. The focuses of future study included controllable preparation of pore diameter, further improving the ecological feature of the materials, multi-functionalization and intellectualization of materials as well as development of new preparation methods. The ecological porous food packaging materials will play a very important role in future food packaging.

关 键 词：生态 食品包装 多孔材料 活性包装 

分 类 号：TB484[一般工业技术—包装工程]