China Dairy ›› 2023, Vol. 0 ›› Issue (4): 87-91.doi: 10.12377/1671-4393.23.04.14

• QUALITY CONTROL • Previous Articles     Next Articles

Study on the Influence Factors of the Vacuum Formation of Canned Milk Powder

PENG Xiyang1,2, LIN Siyu1, XU Mengjia1,2, YI Can1, WANG Cong1, WANG Yifei1,*   

  1. 1Ausnutria Dairy（China）Co.,Ltd.,Changsha Hunan 410200;
    2Ausnutria Institute of Food and Nutrition,Changsha Hunan 410200
  • Online:2023-04-25 Published:2023-04-28

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Abstract: The nutrient components of milk powder is rich.In order to ensure the stability of the product and avoid the swelling during the shelf life,the milk powder is mostly packaged in the form of modified atmosphere packaging and form a certain degree of vacuum.Canned milk powder was prepared and tested for the vacuum degree under different conditions.In this paper,the influence of storage time,gas ratio and storage temperature on the formation of vacuum in different canned milk powder was studied.The factors influencing the formation of vacuum degree in canned milk powder were studied by long-term tracking test.The results showed that with the increase of storage time,the vacuum degree in the can increases rapidly at first and then tends to be flat.The proportion of carbon dioxide has a significant effect on it,and the vacuum degree of products stored at 37 ℃ and 47 ℃ is greater than that of normal temperature.

Key words: milk powder, vacuum degree, modified atmosphere packaging, carbon dioxide（CO2）, nitrogen（N2）

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