本文選題：自發(fā)氣調(diào)包裝　切入點(diǎn)：微孔包裝　出處：《天津科技大學(xué)》2015年碩士論文

【摘要】：目前,對(duì)于果蔬貯藏保鮮來說,國(guó)內(nèi)外使用最普遍的方法是氣調(diào)包裝。然而,不同果蔬對(duì)氣體濃度的要求存在差異性,普通保鮮膜包裝難以為果蔬提供適宜的氣體條件,但微孔保鮮膜因其可控的透氣性和較寬的二氧化碳／氧氣透氣系數(shù)比而廣泛受到人們的關(guān)注。本文主要研究微孔膜的透氣特性,提出果蔬微孔包裝參數(shù)的理論設(shè)計(jì)和實(shí)驗(yàn)篩選方法,在此基礎(chǔ)上研究微孔包裝對(duì)三種常見果蔬的自發(fā)氣調(diào)保鮮效果。詳細(xì)研究?jī)?nèi)容如下：(1)孔邊緣效應(yīng)對(duì)微孔透氣性的影響。設(shè)計(jì)一簡(jiǎn)易微孔包裝裝置,并以二氧化碳為實(shí)驗(yàn)氣體,對(duì)微孔包裝內(nèi)隨時(shí)間變化的二氧化碳濃度進(jìn)行實(shí)際測(cè)定和動(dòng)態(tài)變化規(guī)律的理論分析。結(jié)果表明,微孔包裝內(nèi)氣體濃度的理論值遠(yuǎn)小于實(shí)際測(cè)定值,對(duì)此差異采用了孔末端效應(yīng)進(jìn)行分析,并提出激光制備微孔條件下的孔有效長(zhǎng)度矯正公式。(2)微孔包裝理論設(shè)計(jì)和微孔包裝參數(shù)的實(shí)驗(yàn)篩選方法。根據(jù)孔有效長(zhǎng)度矯正公式,提出了微孔包裝設(shè)計(jì)的基本方程和針對(duì)特定果蔬的孔參數(shù)確定方法。針對(duì)該理論的局限性,提出微孔包裝參數(shù)兩步實(shí)驗(yàn)篩選法。(3)三種果蔬生菜、油麥菜和芹菜的微孔包裝應(yīng)用研究。根據(jù)微孔包裝參數(shù)兩步實(shí)驗(yàn)篩選法,以三種蔬菜為研究對(duì)象,采用不同數(shù)量微孔的PE保鮮袋對(duì)其進(jìn)行包裝,于0℃下貯藏70天,通過定期檢測(cè)袋內(nèi)的氧氣和二氧化碳濃度、失重率、可溶性固形物含量、Vc含量、葉綠素含量、丙二醛含量、乙醇含量以及感官品質(zhì)等指標(biāo),得出三種蔬菜的微孔包裝參數(shù)和保鮮期。(4)不同微孔包裝對(duì)三種果蔬的保鮮效果。研究表明,在50μm厚的PE保鮮袋(45×50 cm)上制備1、3、6和50個(gè)孔徑為0.18mm的微孔,對(duì)生菜的保鮮效果最佳,保鮮期可達(dá)50天；在50μm厚的PE保鮮袋(40×65 cm)上制備1、3和6個(gè)微孔,貯藏50天油麥菜均具有良好的保鮮效果；20～30μm厚的PE袋(30×95 cm)能為芹菜提供較為合適的氣體條件,而微孔包裝對(duì)芹菜保鮮的優(yōu)勢(shì)并不明顯,但采用PE50膜50孔包裝,芹菜可保鮮40～55天。
[Abstract]:At present, the most common method used in the storage and preservation of fruits and vegetables at home and abroad is the modified atmosphere packaging. However, the requirements of different fruits and vegetables for gas concentration are different, so it is difficult to provide suitable gas conditions for fruits and vegetables by ordinary film packaging. However, due to its controllable permeability and wide carbon dioxide / oxygen permeability ratio, the microporous film has attracted much attention. The theoretical design and experimental screening method for packaging parameters of fruit and vegetable micropores were proposed. On this basis, the effects of microporous packaging on the spontaneous controlled atmosphere preservation of three common fruits and vegetables were studied. The effects of pore edge effect on the permeability of micropores were studied in detail. A simple microporous packaging device was designed, and carbon dioxide was used as experimental gas. The theoretical measurement and dynamic change of carbon dioxide concentration in microporous packaging with time were carried out. The results showed that the theoretical value of gas concentration in microporous packaging was much smaller than that measured in practice. This difference is analyzed by using the hole end effect, and the theoretical design of the effective length correction formula of the hole under the condition of laser fabrication of the micropore and the experimental screening method of the parameters of the micropore packaging are put forward, according to the correction formula of the effective length of the hole. The basic equation of microporous packaging design and the method of determining pore parameters for specific fruits and vegetables were put forward. In view of the limitations of the theory, a two-step experimental screening method of micropore packaging parameters was proposed for three kinds of fruits and vegetables lettuce. The application of microporous packaging of oatmeal and celery was studied. According to the two-step experimental screening method of microporous packaging parameters, three kinds of vegetables were packed with different quantities of PE preservative bags, and stored at 0 鈩，

本文編號(hào)：1689276