超高压下食品包装的传质与微观结构的研究进展

Mass transfer and microstructure of packaging during high pressure processing

超高压(high pressure processing,HPP)处理技术在对食品杀菌、钝酶的同时较好的保留了食品风味与营养物质,具有良好的发展前景。为保障超高压食品安全,研究超高压对包装材料传质性能,即迁移、吸附和渗透的影响至关重要。此文综述了超高压技术对包装材料传质性能的影响,超高压处理条件、包装材料组成、扩散物和食品的性质等是影响超高压下包装材料传质性能的重要因素。通过阐述超高压影响包装材料的微观结构,探讨了超高压下包装材料中扩散物质进行缓慢蠕动的扩散机理,材料传质性能降低的原因。该文还展望了超高压食品包装安全领域研究的发展方向,旨在为超高压食品包装材料传质的研究、材料的设计与应用提供参考。

High pressure processing(HPP)is a newly developed non-thermal food processing technique that can effectively sterilize foods and blunt enzymes as well as preserving food flavor and nutrients.It is vital to evaluate the effects of HPP on mass transfer(i.e.migration,sorption and permeation)of packaging materials to ensure the safety of HPP foods.Therefore,this paper reviewed the research progress on mass transfer of packaging during HPP.It was concluded that the conditions of HPP,the composition of packaging materials,nature of permeants,as well as foods are factors that affect mass transfer of packaging under HPP.Moreover,the mechanisms of slow diffusion of permeants in packaging materials under HPP that results reduced mass transfer were discussed by clarifying the influences of HPP on the microstructure of packaging.It was found that HPP packaging had enhanced molecular chains interactions and reduced free volume of packaging etc.Additionally,the research prospects of the safety of HPP food packaging were proposed to provide references for researching mass transfer,design and application of HPP packaging.