超高压对塑料包装薄膜性能的影响

Effect of Ultra-high Pressure Processing on the Properties of Plastic Packaging Films

超高压灭菌被认为是国际上食品领域的高新技术,其作为一种新兴的保藏技术能够最大限度保持食品的营养成分和自然的感官特性。但研究表明,由于超高压处理过程中强大的机械力所致的处理体系体积的缩小和温度的升高,可能会对塑料包装薄膜的结构、透性等产生一定的影响,从而影响包装食品的货架期和质量。文中综述了超高压对食品塑料包装薄膜结构和理化特性等方面的影响。

Recently, ultra-high pressure processing has been introduced and suggested as a food preservation technology, and it could maintain the nutritional attributes and authentic sensory properties. However, some studies have shown that as a result of the strong mechanical force formed during the high-pressure treatment, the reducing of volume and increasing of temperature of the system may have impact on the structure and permeability of the plastic packaging films, and then affect the self-life and quality of the packaged food. In the light of published literatures, the effect of UHP on structure and physicochemical properties of plastic packaging films will be reviewed.