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作者研发了一款多功能的琼脂基生物膜,通过调整它的CO2和水蒸气的吸收功能使其用于新鲜农产品包装。制备该薄膜的试剂包括琼脂作为基质和水蒸气吸收剂、甘油作为塑化剂、碳酸钠(SC)和/或甘氨酸钠(SG)作为CO2吸收剂。本文对SC、SG以及SC/SG薄膜的光学性能、机械性能,以及CO2和水蒸气吸收性能进行了研究。多功能薄膜都趋于表现出机械性能差、质地硬、不透明并呈现淡黄色的颜色。这三种薄膜具有不同的CO2吸收能力和系数,SC薄膜表现出最好的吸收能力,接下来是SC/SG和SG薄膜。对吸收剂化合物的相对依赖,水蒸气吸收系数都要比CO2的吸收系数高得多。所研制的薄膜作为一个插入式标签用于香菇的气调包装(MAP),该薄膜的多功能效益也由此被展现出来。基于传质数学模型,可以定制出用于香菇的气调包装(MAP)设计。附带有SC薄膜标签的包装有能力形成产品所需的内部空气环境,从而经过5天的储存在颜色、坚固度、味道等级以及细菌生长等方面都能表现出最好的保存品质。使用含有我们多功能薄膜的定制气调包装(MAP)系统能为具有CO2敏感性的生鲜商品提供一个最佳的气调环境,保存它们的品质,并延长它们的货架寿命。
The authors developed a versatile agar-based biofilm that can be used for fresh produce packaging by adjusting its CO2 and water vapor absorption capabilities. Reagents for preparing the film include agar as a substrate and a water vapor absorbent, glycerin as a plasticizer, sodium carbonate (SC) and / or sodium glycinate (SG) as CO2 absorbers. In this paper, the optical properties, mechanical properties, and CO2 and water vapor absorption properties of SC, SG and SC / SG films were studied. Multifunctional films tend to exhibit poor mechanical properties, hard texture, opacity and a pale yellow color. The three films have different CO2 absorption capacities and coefficients, SC films show the best absorption capacity, followed by SC / SG and SG films. The relative dependence of the absorbent compound on the water vapor absorption coefficient is much higher than the CO2 absorption coefficient. The developed film is used as a plug-in label for the Mushroom Modified Atmosphere Package (MAP), and the multi-functional benefits of the film are revealed. Based on the mass transfer mathematic model, customized atmosphere packaging (MAP) designs for shiitake mushrooms can be customized. The packaging with the SC film label has the ability to create the internal air environment required for the product, resulting in the best preserved quality in 5 days of storage in terms of color, firmness, taste level, and bacterial growth. Using custom MAP packaging systems containing our versatile films provide an optimal mood environment for CO2-sensitive fresh produce, preserve their quality, and extend their shelf life.