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首页> 外文期刊>Bulletin of the International Dairy Federation >Packaging of milk products: advances in modified atmosphere and active packaging with applications in the dairy industry
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Packaging of milk products: advances in modified atmosphere and active packaging with applications in the dairy industry

机译:奶制品的包装:改进的气氛和主动包装的发展以及在乳制品行业的应用

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摘要

Traditional food packaging protects foods from external microbial contamination, oxygen, water vapor and light. However, newer packaging technologies, such as Modified Atmosphere Packaging (MAP) and Active Packaging (AP), do more than just provide protection from outside influences. MAP reduces physiological changes, respiration rates, oxidation reactions and microbial growth, by changing the levels of gases that surround the product. AP technologies involve interactions between package componentsand internal gas atmosphere, or the food itself, to control events taking place inside the package. Intelligent combination of MAP and AP technologies, with advanced food preservation techniques, material science, biotechnology and informatics can extendthe shelf life of food products, while maintaining their nutritional and organoleptic quality, and ensuring their safety. This paper discusses recent advances in MAP and AP, outlines relevant technologies, including oxygen, carbon dioxide and ethylene absorbing systems, as well as antimicrobial and antioxidant releasing systems, and reviews applications of importance to the dairy industry.
机译:传统食品包装可保护食品免受外部微生物污染,氧气,水蒸气和光的伤害。但是,更新的包装技术(例如,大气包装(MAP)和主动包装(AP))不仅提供保护,免受外界影响。 MAP通过改变产品周围的气体水平来减少生理变化,呼吸频率,氧化反应和微生物生长。 AP技术涉及包装组件与内部气体气氛或食物本身之间的相互作用,以控制包装内部发生的事件。 MAP和AP技术与先进的食品保鲜技术,材料科学,生物技术和信息学的智能结合可以延长食品的保质期,同时保持其营养和感官质量,并确保其安全性。本文讨论了MAP和AP的最新进展,概述了相关技术,包括氧气,二氧化碳和乙烯吸收系统,以及抗菌和抗氧化剂释放系统,并回顾了对乳业的重要应用。

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