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首页> 外文期刊>Packaging Technology and Science >Packaging Materials for Fermented Milk, Pan 2: Solute-induced Changes and Effects of Material Polarity and Thickness on Food Quality
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Packaging Materials for Fermented Milk, Pan 2: Solute-induced Changes and Effects of Material Polarity and Thickness on Food Quality

机译：发酵乳的包装材料，锅2：溶质引起的变化以及材料极性和厚度对食品质量的影响

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摘要

This work is a continuation of the application of a developed methodology for the selection of packaging material for a specific food product, in this case the 'demanding' food product: fermented milk. The effects of different packaging material parameters on the quality of fermented milk were studied. Food quality after storage was determined as a function of material polarity and pouch thickness by storing the liquid in pouches of different materials. The material polarity was varied by using laminates with polyethylene, poly(ethylene-co-vinyl alcohol) with two different ethylene contents and an aliphatic polyketone. The effects of pouch thickness were studied using high-density poly ethylene films of different thicknesses between 25 μm and 200 μm. The interactions between the milk product and the pouch material were analysed by oxygen and water permeability, gas chromatography-mass spectrometry and tensile testing. The CO_2 and O_2 contents in the headspace of the pouches were determined. The food quality was determined by measuring whey syneresis and the contents of Bifidobacteria, Enterobacteriaceae, yeast and mould. A trained taste panel determined the sensory properties. The content of CO_2, and consequently the sparkling taste, increased with increasing polarity and/or pouch thickness. The CO_2 content was affected more easily by changes in material polarity than by changes in pouch thickness. The increase in whey syneresis and the decrease in Bifidobacteria content with time were independent of material polarity and pouch thickness. The contents of Enterobacteriaceae, yeast and mould in the liquid were always below existing limits for foodstuffs. A newly developed method was used by which the CO_2 and O_2 permeabilities of the pouch/packaging could be estimated, using the kinetics of the gas composition in the pouch headspace. Permeability values, as estimated by the method, revealed that the CO_2 production and the O_2 consumption rates of the fermented milk were dependent on the CO_2 and O_2 headspace concentrations. An increase in permeability, determined by conventional methods, suggested that both the non-polar and the polar polymers were plasticized by fermented milk. The plasticization was, however, modest and undetectable when the polyethylene tensile test data were analysed.
机译：这项工作是继续使用已开发的方法来选择特定食品（在这种情况下为“需求”食品：发酵乳）的包装材料的应用。研究了不同包装材料参数对发酵乳品质的影响。通过将液体储存在不同材料的袋中，确定储存后的食品质量是材料极性和袋厚度的函数。通过使用具有聚乙烯，具有两种不同乙烯含量的聚（乙烯-共-乙烯醇）和脂肪族聚酮的层压板来改变材料的极性。使用厚度在25μm至200μm之间的高密度聚乙烯薄膜研究了袋厚度的影响。通过氧气和水的渗透性，气相色谱-质谱和拉伸试验分析了乳制品和袋状材料之间的相互作用。测定袋顶部空间中的CO_2和O_2含量。通过测量乳清脱水收缩和双歧杆菌，肠杆菌科，酵母和霉菌的含量来确定食品质量。受过训练的品味小组确定了感官特性。随着极性和/或袋厚度的增加，CO_2的含量增加，从而产生了起泡的味道。与材料袋厚度的变化相比，材料极性的变化更容易影响CO_2的含量。乳清脱水收缩的增加和双歧杆菌含量的降低随时间的变化与材料极性和袋厚度无关。液体中肠杆菌科，酵母和霉菌的含量始终低于食品的现有限量。使用了一种新开发的方法，利用该方法可以利用小袋顶部空间中气体成分的动力学估算小袋/包装的CO_2和O_2渗透率。通过该方法估算的渗透率值表明，发酵乳的CO_2产量和O_2消耗率取决于CO_2和O_2顶空浓度。通过常规方法确定的渗透性的增加表明，非极性和极性聚合物均通过发酵乳增塑。但是，当分析聚乙烯拉伸试验数据时，增塑程度适中且不可检测。

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