文章摘要
肖玮,巩雪,董静,刘佳,智慧.预制方便食品保鲜包装技术及货架期预测的研究进展[J].包装工程,2023,44(9):37-44.
XIAO Wei,GONG Xue,DONG Jing,LIU Jia,ZHI Hui.Research Progress of Fresh-keeping Packaging Technology and Shelf Life Prediction in Prepared Convenience Food[J].Packaging Engineering,2023,44(9):37-44.
预制方便食品保鲜包装技术及货架期预测的研究进展
Research Progress of Fresh-keeping Packaging Technology and Shelf Life Prediction in Prepared Convenience Food
  
DOI:10.19554/j.cnki.1001-3563.2023.09.005
中文关键词: 预制食品  保鲜包装  货架期  预测模型
英文关键词: prepared convenience food  fresh-keeping packaging  shelf life  prediction model
基金项目:哈尔滨商业大学“青年创新人才”支持计划项目(2020CX24)
作者单位
肖玮 哈尔滨商业大学 包装科学与工程技术实验室哈尔滨 150028 
巩雪 哈尔滨商业大学 包装科学与工程技术实验室哈尔滨 150028 
董静 哈尔滨商业大学 包装科学与工程技术实验室哈尔滨 150028 
刘佳 哈尔滨商业大学 包装科学与工程技术实验室哈尔滨 150028 
智慧 哈尔滨商业大学 包装科学与工程技术实验室哈尔滨 150028 
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中文摘要:
      目的 分析预制方便食品的发展前景,并研究预制方便食品变质的影响因素以及保鲜包装技术和货架期预测方法在预制方便食品中的应用,为相关科研人员及餐企解决预制食品营养风味不足和货架期较短等问题提供参考。方法 综述近些年食品保鲜包装技术在预制方便食品领域的研究与应用,以及不同食品特性所采用的几种食品货架期预测方法。结果 利用合适的保鲜包装技术对预制方便食品进行处理,能够保证其品质,减少食物资源浪费,并能有效延长食品货架期。结论 预制方便食品具有良好的发展前景,先进食品保鲜包装技术的研发和可靠的货架期预测方法的应用,对提高产品质量与安全具有重要意义,也是相关餐饮企业提高竞争力的有效手段。
英文摘要:
      The work aims to analyze the development prospect of prepared convenience food, and study the influence factors which cause metamorphism of prepared convenience food as well as fresh-keeping packaging technology and shelf life prediction methods, so as to provide reference for researchers and food companies to solve nutrition deficiency and extend shelf life. The recent research and application of food fresh-keeping packaging technology in prepared convenience food were reviewed, and the prediction methods of food shelf life for different food characteristics were also introduced. Treatment of prepared convenience food with suitable fresh-keeping packaging technologies could guarantee the food quality, reduce the food resource waste and effectively prolong the shelf life of food. Prepared convenience food has good development prospect. The research and development of advanced fresh-keeping packaging technology and the application of reliable shelf-life prediction methods are of great significance to improve the product quality and safety, and are also effective means to improve the competitiveness of relevant catering enterprises.
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