不同蒸煮温度对蒸煮袋阻隔性能影响的探讨  

Discussion on the Effects of Different Boiling Temperatures on the Barrier Property of Retort Pouch

作　　者：刘容宏 武吉伟 杨璐 孙筱辰 

机构地区：[1]山东省产品质量检验研究院,山东济南250102

出　　处：《塑料工业》2016年第10期109-110,114,共3页China Plastics Industry

摘　　要：采用市场上常用的四种材质蒸煮袋,分别在不同的温度下蒸煮,研究蒸煮前后及不同的蒸煮温度下,袋子阻隔性能的变化。结果表明随着蒸煮温度的提高,非铝箔袋阻隔性明显降低,铝箔袋阻隔性变化不明显。The change of the barrier property of retort pouches of four kinds of commonly used materials was investigated before and after boiling at different boiling temperatures. The results show that with increasing the boiling temperature, the barrier properties of aluminum foil pouch are decreased significantly but those of aluminum foil pouch do not change obviously.

关 键 词：蒸煮袋 高温蒸煮 阻隔性能 

分 类 号：TS206[轻工技术与工程—食品科学]