自热食品品质提升与安全控制的研究进展  

Research Progress on Quality Enhancement and Safety Control of Self-heating Foods

作　　者：赵宇 丁甜[2,3] 牛力源[1] 沈默斐 孙宇豪 廖新浴 ZHAO Yu;DING Tian;NIU Liyuan;SHEN Mofei;SUN Yuhao;LIAO Xinyu(Zhengzhou University of Light Industry,Zhengzhou 450000,China;Zhejiang University,Hangzhou 310058,China;Innovation Center of Yangtze River Delta,Zhejiang University,Zhejiang Jiaxing 314100,China)

机构地区：[1]郑州轻工业大学,郑州450000 [2]浙江大学,杭州310058 [3]浙江大学长三角智慧绿洲创新中心,浙江嘉兴314100

出　　处：《包装工程》2024年第11期118-127,共10页Packaging Engineering

基　　金：2022年浙江大学文成大健康产业联合研究中心项目(zdwc 2207)。

摘　　要：目的围绕自热食品存在的品质问题,概述其主要成因,并提出改善其质量的方法,以期为未来自热食品的升级提供理论依据。方法对自热食品现有微生物性污染变质和化学性气体渗透污染等问题,以及现有自热食品品质提升方式进行归纳、分析和总结。结论目前自热食品产品中主要存在加工污染、包装材料污染等问题,未来发展方向应聚焦于生产线卫生安全把控、绿色环保的包装材料的开发与应用、控制生产过程中食品添加剂含量、完善行业安全标准以及货架期模型和风险评估的应用,提高自热食品品质,满足消费者日益增长的需求并保障公众健康。The work aims to analyze the quality problems of self-heating foods,summarize the main causes of the problems,and propose methods to improve the quality of self-heating food,so as to provide theoretical basis for the upgrading of self-heated food in the future.Existing problems of self-heating food,such as microbial contamination and chemical gas infiltration pollution,and the existing ways to improve the quality of self-heating food were analyzed and summarized.At present,there are mainly processing pollution and packaging material pollution in self-heating food products.The future development should focus on the hygiene and safety control of the production line,the development and application of green packaging materials,the control of food additives in production,the improvement of industry safety standards and the application of shelf life models and risk assessment,so as to improve the quality of self-heating food and meet the growing customer needs and protect public health.

关 键 词：自热食品 食品品质 品质问题 改善方法 

分 类 号：TB484[一般工业技术—包装工程]