摘要
针对包装材料透光性对油炸食品(天津麻花)氧化酸败的影响进行了深入细致的研究分析,指出应选择透短波长光线较低的包装材料作为该类食品的包装材料,以提高其货架寿命。
The effects of short wavelength light transparency of packageing materials on oxidative rancidity of fry was studied. The method of extending shelf life of fry was put forwards, which was choosing packaging materials of low transparency to short wave light.
出处
《包装工程》
CAS
CSCD
北大核心
2004年第1期47-48,67,共3页
Packaging Engineering
关键词
包装材料
透光性
油炸食品
酸价
过氧化值
Oxidative rancidity
Tansparency of packaging materials
Shelf life
