Application of Biodegradable Plastic Packaging Film on Preservation of Fresh-cut Vegetables

Hu Yunfeng; Yang Qiuyue; Song Huiying; Guo Honglian

doi:10.3969/j.issn.0253-4339.2012.05.070

您当前的位置：

首页 >

文章列表页 >

Application of Biodegradable Plastic Packaging Film on Preservation of Fresh-cut Vegetables

更新时间：2024-07-18

- Application of Biodegradable Plastic Packaging Film on Preservation of Fresh-cut Vegetables
- Journal of Refrigeration Vol. 33, Issue 5, (2012)
- 作者机构：
  
  天津科技大学食品工程与生物技术学院
- 作者简介：
- 基金信息：
- DOI：10.3969/j.issn.0253-4339.2012.05.070
  CLC：
- Published：2012
- 稿件说明：
移动端阅览
Hu Yunfeng, Yang Qiuyue, Song Huiying, et al. Application of Biodegradable Plastic Packaging Film on Preservation of Fresh-cut Vegetables[J]. Journal of refrigeration, 2012, 33(5).
DOI：

Hu Yunfeng, Yang Qiuyue, Song Huiying, et al. Application of Biodegradable Plastic Packaging Film on Preservation of Fresh-cut Vegetables[J]. Journal of refrigeration, 2012, 33(5). DOI： 10.3969/j.issn.0253-4339.2012.05.070.

摘要

主要研究了纤维素膜的降解性能，并通过其透气性、透湿性和保鲜效果三方面的实验来研究纤维素膜在蔬菜保鲜中的应用。结果表明：1）不同微生物对纤维素膜的降解速度有很大差异；2）纤维素保鲜包装膜降解性能好，采用接种青霉的方法，3天后膜达到全部降解；3）纤维素保鲜包装膜的透气性能优于塑料膜，导致保鲜蔬菜时护绿和防褐变效果差；4）纤维素保鲜包装膜的透湿性能较强，对包装的蔬菜保水性较塑料包装膜差。

Abstract

The degradation of cellulose membrane

and the application of cellulose membrane in fresh vegetables are mainly investigated through studying its permeability

moisture permeability

and preservation. The results show that: 1 ) Different microbial has different degradation rate to cellulose membranes; 2 ) Cellulose packaging film’s degradation performance is the best that it can be depredated fully after three days by inoculating Penicillium; 3 ) Cellulose packaging film’s permeability is better than plastic film

resulting in the poor effects of green color and anti- browning when preserving fresh vegetables; 4 ) Cellulose membrane has so strong water vapor permeability that it’s water retention is worse than the plastic packaging film.

关键词

Keywords

references

Views

2123

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Optimized Ice Formulation Containing Tea Polyphenols and Phytic Acid and Its Effect on the Preservation of Pomfret

Related Author

Xie Jing

Zhang Zhen

Li Liu

Yang Shengping

Related Institution

College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai Ocean University

Address：10/F, Yindu Mansion, 67 Fucheng Road, Haidian Dist, Beijing, China Postal code：100142
Tel：010-68711412 Email：editor@car.org.cn
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备09064830号-19 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰