摘要
文中主要讨论大米真空保鲜包装技术所存在的问题及解决方法。目前我国大米销售包装常采用抽真空作为保鲜技术,虽然真空包装在对大米的贮藏和销售过程中有一定的保鲜作用,但在流通过程中破袋率较高。文中从大米真空包装的真空度出发,结合流通环境来研究大米真空包装最佳真空度。
The existing problems in rice vacuum packaging and their resolutions were discussed.Vacuumizing for domestic rice is adopted, the techniques has the advantages on the storage process of rice ,but the rate of the package bags breaking is high in the circulation. Vaccumizing technique for rice combining with circulation surrounding was studied.
出处
《包装工程》
CAS
CSCD
北大核心
2005年第2期85-87,共3页
Packaging Engineering
基金
河南省科技厅 2002年度科技攻关项目(0224010010)
关键词
真空包装
脆值
大米食味
优化设计
Vacuumizing
Taste of white rice
Fragility
Optimizing design
