气调包装技术在食品包装中的应用  

Application of Modified Atmosphere Packaging in Food Packaging

作　　者：吴宪玲 李晓敏 周雪婷 WU Xianling;LI Xiaomin;ZHOU Xueting(Qiqihar Institute of Engineering,Qiqihar Heilongjiang 161005,China)

机构地区：[1]齐齐哈尔工程学院,黑龙江齐齐哈尔161005

出　　处：《农业科技与装备》2021年第6期86-87,共2页Agricultural Science & Technology and Equipment

摘　　要：以果蔬制品、冷鲜肉、水产品、食用菌的保鲜为例,分析气调包装技术的保鲜原理和保鲜效果,探讨相关技术的研究发展方向和应用前景,为气调包装技术在食品保鲜中的进一步应用提供理论借鉴。Taking the preservation of fruit and vegetable products,chilled fresh meat,aquatic products and edible mushrooms as an example,this paper analyzes the preservation principle and preservation effect of modified atmosphere packaging technology,discusses the research and development direction and application prospects of relevant technologies,and provides theoretical reference for the further application of modified atmosphere packaging technology in food preservation.

关 键 词：气调包装 保鲜效果 果蔬 冷鲜肉 水产品 食用菌 

分 类 号：TS206[轻工技术与工程—食品科学]