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时间:2020-05-04
《包装材料对不同水分含量花生贮藏效果影响-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、像鲜Vo1.35,No19,2014包装材料对不同水分含量花生贮藏效果影响林勇敢’。付晓纪,周巾英,潘润天’,冯健雄f(1.江西农业大学食品科学与工程学院,江西南昌330045;2.江西省农业科学院农产品加工研究所,江西南昌330020)摘要:为了找到适宜的包装材料,使花生在贮藏过程中最大程度避免环境影响,延缓花生品质劣变,本文通过高温高湿加速老化实验,通过测定花生酸价、过氧化值,进行感官评价,研究包装材料对不同水分含量花生贮藏效果。实验结果显示:水分含量6.5%的花生用高阻隔性的EVOH或PE/PA七层共挤膜包装贮藏品质更优;水分含量12.0%的花生用PE/PA复合膜包装贮
2、藏品质更优;水分含量25-3%的花生不适合采用密闭性包装。研究发现,水分含量在安全水分内的花生适合用高阻隔性材料包装;对于水分含量略高于安全水分的花生,适合用低气密性的包装材料;对于较高水分的花生,则不适合用密闭性包装方法包装。关键词:水分,花生,包装材料,贮藏,过氧化值,酸价EffectofpackagingmaterialsonstoragepropertyofdifferentmoisturecontentpeanutL]NYong—gan,FUXiao—ji,ZHOUJin—ying,PANRun—tian,FENGJian—xiong',(1.CollegeofFo
3、od,JiangxiAgriculturalUniversity,Nanchang330045,China;2.InstituteofAgriculturalprocessing,JiangxiAcademyofAgriculturalSciences,Nanchang330020,China)Abstract:Inordertoselectasuitablepackagingmaterialtomakepeanutgreatestextentduringstoragetoavoidenvironmentalimpact,andtoretardthedeterioration
4、ofpeanuts.Theeffectofpackagingmaterialsonstoragepropertyofdifferentmoisturecontentofpeanutunderhightemperatureandhighhumidityacceleratedagingtexthasbeenanalyzedinthispaperbywayofmeasuringtheacidvalue,peroxidevalue,sensoryevaluation.TheresultsfrOmexperimentsshowedthat6.5%moisturecontentofpea
5、nutwithPE/PASevenlayersCO—extrusionfilmpackagingorEVOHpackingmaterialhadabetterstoragequalitythanotherpackagingmaterials.ThestorageeffectofPE/PAcompositepackagingmaterialsonthe12.O%moisturecontentofpeanutwasbetterthanthatofotherpackagingmaterialsandthe25_3%moisturecontentofpeanutwasnotsuita
6、bleforairtightpackaging.Thestudyhasfoundthatpeanutsinasafemoistureweresuitableforbarriermaterial,andpeanutsslightlyhigherthanthesafewaterweresuitableforlow—airtightpackagingmaterials,andhighermoisturepeanutswerenotsuitableforuseairtightpackagingmethod.Keywords:moisturecontent;peanut;packagi
7、ngmaterials;storage;peroxidevalue;acidvalue中图分类号:TS255文献标识码:A文章编号:1002-0306(2014)19—0331-05doi:10.13386/j.issnlO02—0306.2014.19.063花生内含丰富的脂肪和蛋白质,具有很高的营料在贮藏过程中容易发生酸败、霉变,甚至产生黄曲养价值,无论作为食品还是深加工原料都有很大市霉毒素,贮藏时花生含水量是决定原料能否成功贮场。随着人们生活水平的提高,对食品的品质及食藏的关键因素⋯。安全水分下,
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