不同包装材料和真空度对真空包装大米脂肪酸值的影响
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摘要
真空包装是大米销售包装常用的一种保鲜技术。为减少真空包装大米在流通过程中的破袋问题,研究了真空包装时不同包装材料和真空度对大米脂肪酸值的影响,以2014年产粳米为实验材料,选取不同包装材料PE、PA、PET、PE与PET复合加工材料,厚度16丝(1.6 mm)、18丝、20丝、22丝及包装的真空度-0.07 MPa、-0.08 MPa、-0.09 MPa作为三个变量,在恒温恒湿箱中进行加速劣变150d的条件下,研究对大米脂肪酸值的影响。结果表明:真空度为-0.09 MPa的包装大米脂肪酸值在储藏90d后几乎没有增加,但与真空度为-0.09MPa的包装的差异不显著(P>0.05);采用PA20丝厚度时脂肪酸的含量变化不显著,说明20丝厚度的材料具有较好的效果;五种包装材料比较时,复合材料的包装在储藏150d时脂肪酸含量最低,与其他材料包装的差异,说明复合材料对大米的包装具有较好的效果。
Vacuummizing was often used in rice packaging as a fresh keeping technique.For reducing the broken package in circulation,the research on the influence of various vacuum degrees and different packaging materials on fatty acid value is done in the paper.The rice purchased in 2014 was chosen as the sample in the experiment.Choosing different packaging materials,thickness and degree of vacuum packaged as three variables.The different packaging materials are PE,PA,PET,PE,PET composite materials and the thickness are respectively 16silk(1.6mm),18 silk,20silk and 22 silk,and the packaging of vacuum degrees are-0.07 MPa,-0.08 MPa and-0.09 MPa.After accelerating aging for 150 days in the constant temperature and humidity box,and study the influence on the fatty acid value.The results demonstrate that:the change of fatty acid value is not obvious at-0.09 MPa packaging after 90 dpreservation,but there is no significant difference at-0.09 MPa packaging(P> 0.05)The fatty acid value changed inapparently at PA20,which manifest it has a better effect. When comparing five kinds of materials,composite material has better effect on the fatty acid content of rice.
Vacuummizing was often used in rice packaging as a fresh keeping technique.For reducing the broken package in circulation,the research on the influence of various vacuum degrees and different packaging materials on fatty acid value is done in the paper.The rice purchased in 2014 was chosen as the sample in the experiment.Choosing different packaging materials,thickness and degree of vacuum packaged as three variables.The different packaging materials are PE,PA,PET,PE,PET composite materials and the thickness are respectively 16silk(1.6mm),18 silk,20silk and 22 silk,and the packaging of vacuum degrees are-0.07 MPa,-0.08 MPa and-0.09 MPa.After accelerating aging for 150 days in the constant temperature and humidity box,and study the influence on the fatty acid value.The results demonstrate that:the change of fatty acid value is not obvious at-0.09 MPa packaging after 90 dpreservation,but there is no significant difference at-0.09 MPa packaging(P> 0.05)The fatty acid value changed inapparently at PA20,which manifest it has a better effect. When comparing five kinds of materials,composite material has better effect on the fatty acid content of rice.
引文
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2 徐步青,陈晓航.世界粮食现状与涟漪效应[N].人民日报,2008.4.16
3 刘建伟,张萃明,包清彬,大米的薄膜袋小包装储藏形态研究[J].粮食储藏,2002,(5):26~29
4 张水华.食品分析[M].北京:中国轻工业出版社,2006:159
5 周凤英,白喜春,毛秀云,等.不同水分大米储藏品质变化规律研究[J].粮食食品科技,2008,16(5):5~7
6 GB/T15684-1995谷物制品脂肪酸测定法
7 李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000:197
8 王瑾,王世让,屈岩峰,等.大米贮藏品质变化规律研究[J].粮食加工,2009,34(5):30~34
9 潘巨忠.大米储藏保鲜技术研究[D].西北农林科技大学硕士毕业论文,2004