摘要
为延缓货架期间食盐结块现象、提升食盐产品品质,将干燥剂与纸罐包装结合设计开发了一种食盐防潮罐,并对比研究无抗食盐应用防潮罐和普通纸罐的结块情况。结果表明,在40℃、H_(r)85%与25℃、H_(r)60%的12 h交替加速试验条件下,防潮罐包装样品在75 d时开始结块,而普通纸罐包装样品在5 d时开始结块。加速30 d时普通纸罐包装样品结块率已达到>5.0%(11.10%),硬度为18.95 N,而防潮罐包装样品在130 d时结块率达到>5.0%(6.70%),硬度为26.72 N。加速150 d时防潮罐和普通纸罐结块样品平均粒径分别为722.08μm和756.61μm。防潮罐延缓食盐结块效果显著。
In order to delay the phenomenon of salt caking during shelf life and to improve the quality of salt products,a salt moisture-proof can was designed and developed by combining desiccants with paper can packaging.And a comparative study was conducted on the agglomeration of non resistant salt application moisture-proof cans and ordinary paper cans.The results showed that under accelerated experimental conditions of 12 h in 40℃,H_(r)85%and 12 h in 25℃,H_(r)60%,the samples of moisture-proof can began to agglomerate at 75 d,while the samples of ordinary paper can began to agglomerate at 5 d.When accelerating for 30 days,the caking rate of samples of ordinary paper can reached more than 5%(11.10%)with a hardness of 18.95 N,while the caking rate of samples of moisture-proof can reached more than 5%(6.70%)with a hardness of 26.72 N at 130 days.When accelerating for 150 days,the average particle size of the agglomerated samples in the moisture-proof and ordinary paper cans was 722.08μm and 756.61μm.The moisture-proof jar had a signifcant effect on delaying salt caking.
作者
王韬
吴志康
韩贵亮
周熠
戴临雪
徐欢欢
WANG Tao;WU Zhikang;HAN Guiliang;ZHOU Yi;DAI Linxue;XU Huanhuan(Snowsky Salt industry Croup Ltd.,Changsha 410015;Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology,Changsha 410015)
出处
《食品工业》
CAS
2023年第11期54-58,共5页
The Food Industry
基金
长沙市科技计划项目(kh1902249)。
关键词
防潮罐
干燥剂
食盐
结块
moisture-proof cans
desiccant
salt
caking
