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.
PENG Xiyang, LIN Siyu, XU Mengjia, YI Can, WANG Cong, WANG Yifei
. Study on the Influence Factors of the Vacuum Formation of Canned Milk Powder[J]. China Dairy, 2023
, 0(4)
: 87
-91
.
DOI: 10.12377/1671-4393.23.04.14
[1] 冯晓涵,庄柯瑾,田芳,等.营养配方食品稳定性及货架期预测研究进展[J].食品科学,2019,40(9):332-340.
[2] 赵春燕. 奶粉包装保质机理及保质期预测[D].无锡:江南大学,2011.
[3] Maniar A B,Marcy J E,Bishop J R,et al.Modified atmosphere packaging to maintain direct- set cottage cheese quality[J].Journal of Food Science,1994,59(6):1305-1308.
[4] 吴雄杰,于佳佳,陈欣.顶空分析技术在乳粉包装内部气体含量测试中的应用[J].中国包装,2014,34(6):3.
[5] 洪亮,江新忠.充气包装技术[J].印刷世界,2009(4):10-12.
[6] 金玮玲,高虹,范秀芝,等.气调包装技术在食用菌保鲜中的研究进展[J].保鲜与加工,2017,17(6):126-131.
[7] 周小理. MAP技术在食品保鲜中的应用[J].食品工业,2005(5):45-47.
[8] Puligundla P,Jung,J, Ko S.Carbon dioxide sensors for intelligent food packaging applications[J].Food Control,2012,25(1):328-333.
[9] Lerfall J,Gunn M B T,Jakobsen A N.Quality of fresh saithe(Pollachius virens)in modified atmosphere packages as affected by the gas compositione[J].Food Packaging and Shelf Life,2018(18):147-156.
[10] Marianne J,Jens R.Carbon dioxide equilibrium between product and gas phase of modified atmosphere packaging systems: Exemplified by semihard cheese[J].Journal of Food Engineering,2009,92(3):285-290.
[11] 崔英丽,张慜,刘振彬,等.气调包装和天然复合保鲜剂对冷却牛肉联合保鲜效果影响的研究[J].食品与生物技术学报,2017,36(4):352-356.
[12] Chaix E,Guillaume C,Guillard V.Oxygen and carbon dioxide solubility and diffusivity in solid food matrices:A review of past and current knowledge[J].Comprehensive Reviews in Food Science & Food Safety,2014,13(3):261-286.
[13] Smith J P.Principles and applications of modified atmosphere packaging of food[J].Food Research International,1993,26(6):471-472.
[14] López-Rubio A,Almenar E,Hernandez-Muñoz P,et al.Overview of active polymer-based packaging technologies for food applications[J].Food Reviews International,2004,20(4):357-387.
[15] 吴昊霞. 罐装奶粉顶空气体对其稳定性的影响[D].长沙:中南林业科技大学,2019.
[16] 范珺. 二氧化碳抑菌技术在乳制品保鲜中的应用[J].食品安全导刊,2017(31):52-54.
[17] 于佳佳,陈欣.乳粉包装顶空气体成分的检测研究[J].食品安全导刊,2014(11):50-51.
[18] 任国谱,李梦怡,吴昊霞,等.影响奶粉涨罐的因素及惰性气体对奶粉稳定性的研究[J].中国乳品工业,2017,45(6):57-60.
[19] Genigeorgis C A .Microbial and safety implication of the use of modified atmosphere to extend the storage life of fresh meat and fish[J].International Journal of Food Microbiology,1985,1(1):237-251.
[20] 周美玲,邹奇波,黄卫宁,等.气调包装技术延长烘焙食品货架期的研究[J].食品科学,2007,28(9):599-604.
[21] Jakobsen,M.,Bertelsen,G.The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat:A review[J].Journal of Muscle Foods,2002,13(2),143-168.
