脱氧剂技术原理及其在食品行业中的应用研究  

Research on the Technical Principles of Deoxidants and the Applications in the Food Industry

作　　者：何江 刘林林 金彪 李志 余腾斐 钟俊辉 HE Jiang;LIU Linlin;JIN Biao;LI Zhi;YU Tengfei;ZHONG Junhui(China Resources Beer(Holdings)Company Limited,Institute of Technology,Beijing 100005,China)

机构地区：[1]华润啤酒(控股)有限公司,华润啤酒技术研究院,北京100005

出　　处：《保鲜与加工》2024年第8期125-130,共6页Storage and Process

摘　　要：氧气是引起食物腐败变质的主要因素之一,食品行业通常采用物理或化学方式控制并减少食物存储环境中的氧气体积分数,以达到食品保鲜的目的。基于脱氧剂在氧气清除方面的优势,详细阐述了食品氧化变质的原因、脱氧剂的工作原理以及目前脱氧剂在食品行业的应用现状,为不同产品选择特定的吸氧剂提供理论基础及数据支持。同时对脱氧剂的食品安全及应用体系进行了展望,为脱氧剂的应用及推广建言献策。Oxygen is one of the primary factors causing food spoilage and deterioration.In food industry,the physical or chemical methods are typically used to control and reduce oxygen contents in food storage atmosphere,aiming at preserving the qualities.Based on the advantages of deoxidants in eliminating oxygen,this paper provides detailed descriptions on the reasons of oxidative deterioration in foods,working principles of deoxidizers,and current application status in food industry,which can provide theoretical foundations and data supports for selecting specific oxygen absorbers for different products.At the same time,the food safety and application system of deoxidizers are prospected,and suggestions are made for the applications and promotions of deoxidants.

关 键 词：脱氧剂 氧化变质 食品包装 

分 类 号：TS202.3[轻工技术与工程—食品科学]