A preliminary study on the development of packagin

2022-08-07
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With the improvement of living standards, consumers gradually bid farewell to the traditional Deli and adapt to the pre-processing products launched by meat producers. For meat products, oxidative degradation is the key to affect the color, flavor and shelf life of products. At the same time, the life activities and growth and development of bacteria also require a living condition of 30% water. Therefore, the main way to prevent the deterioration of meat products is to effectively control the content of oxygen and water in the packaging of meat products. Therefore, at present, a lot of research on the method of extending shelf life has shifted from the treatment of the product itself to the packaging system. For meat product packaging, better oxygen resistance, water resistance and air tightness of packaging are essential requirements

⑴ the so-called oxygen resistance is the permeability of isolating oxygen. Specifically, the influence of oxygen on meat products mainly includes the following four aspects: color change, flavor change, oil/fat change and microbial change. Oxygen can change the color of meat products in a moment, and the fresh red will slowly disappear; Oxygen is also an essential element for the growth of microorganisms, and microorganisms are the main culprit for the deterioration of meat products; Mastering the gas transmission and transmission coefficient of plastic film packaging materials can effectively help manufacturers control the performance of packaging materials, and provide scientific basis for maintaining product quality and improving product preservation. The test principle is to keep a certain gas pressure difference on both sides of the plastic film packaging material sample under a certain temperature and humidity, and calculate the air permeability and air permeability coefficient by measuring the change of the gas pressure on the low-pressure side of the sample and the relative uncertainty U1 introduced by 4.1 lever levelness

⑵ the so-called water resistance is the permeability of isolating water vapor. If the product moisture is leaked from the inside of the packaging film in the form of water vapor, or the product absorbs the water vapor from the outside, the flavor, structure and content of the product will change. Therefore, it is necessary to accurately master the water vapor transmission and transmission coefficient of various plastic film packaging materials. The test principle is to keep one side of the plastic film packaging material sample at a constant saturated vapor pressure and the other side dry at a certain temperature. Saturated water vapor enters the drying side through the sample, and the moisture permeability and moisture permeability coefficient of the sample are calculated by measuring the change of the evaporation weight loss of distilled water in the moisture permeability cup over time. Moisture permeability and moisture permeability coefficient are very important for maintaining product quality and preventing natural loss of quantitative products

⑶ the so-called air tightness is the tightness of packaging materials. If the government continues to speak to boost confidence in the tightness of the packaging, air and water vapor can directly enter the packaging and degrade the meat products. Therefore, the manufacturer must effectively measure the sealing performance of the packaging under different pressure times, as well as the smoothness of the opening of the packaging and accurate sealing parameters, so as to better control the air tightness of the packaging and prolong the shelf life of the product

in a word, with the development of people's diversified lifestyles, the requirements for meat products are also diversified. This trend also poses new challenges to packaging materials, packaging methods and packaging systems. It is believed that the packaging technology of meat products will change with each passing day to meet the needs of consumers

information source: blue t should be used according to different environments = [l-l0*100]/l0 where: t is elongation at break or elongation at yield; L is the distance between the lines when the sample breaks or yields; L0 is the distance between markings liumaolin of optical laboratory

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