包装材料透光性对油炸食品氧化酸败的影响  

The Effects of Transparency of Packaging Materials on Oxidative Rancidity of Fry

作　　者：张蕾[1] 

机构地区：[1]天津科技大学,天津300222

出　　处：《包装工程》2004年第1期47-48,67,共3页Packaging Engineering

摘　　要：　针对包装材料透光性对油炸食品(天津麻花)氧化酸败的影响进行了深入细致的研究分析,指出应选择透短波长光线较低的包装材料作为该类食品的包装材料,以提高其货架寿命。The effects of short wavelength light transparency of packageing materials on oxidative rancidity of fry was studied. The method of extending shelf life of fry was put forwards, which was choosing packaging materials of low transparency to short wave light.

关 键 词：包装材料 透光性 油炸食品 酸价 过氧化值 

分 类 号：TS206.4[轻工技术与工程—食品科学]