【作者】 李彭；

【导师】 向红；

【作者基本信息】 湖南工业大学 ， 材料学， 2007， 硕士

【摘要】 军用食品是现代军队后勤保障的重要组成部分,由于其用途的特殊性,对军用食品的包装要求比民用食品更为严格,通常要求其能在各种特殊环境下保存两年。脱水米饭作为我军野战主食之一,目前存在货架寿命达不到规定要求,包装贮藏一段时间后,会变质产生难闻的气味等问题。本文针对这一情况,以北京总后勤部军需装备研究所提供的脱水米饭为研究对象,基于食品货架寿命基本理论,通过实验研究了脱水米饭在贮藏过程中的品质变化规律及其影响因素,建立了脱水米饭在贮藏过程中的货架寿命预测模型,改进了包装设计。主要研究工作如下。采用感官评定分析方法,研究了贮藏过程中脱水米饭的品质变化,分析了脱水米饭品质失效的主要因素及临界标准。研究了普通包装、真空包装和无包装的脱水米饭在45℃下加速贮存试验时的品质变化,分析了包装材料与包装技术对脱水米饭货架寿命的影响。研究了贮藏温度在45℃和55℃时,温度对贮藏过程中脱水米饭品质变化的影响,采用气相色谱分析了脱水米饭中脂类氧化二次产物己醛的含量,研究了脱水米饭品质下降的关键因素。研究了三个贮藏温度(45℃、55℃、65℃)下,分别采用PA/PE薄膜和PET/AL/PA/PE薄膜真空包装脱水米饭的酸价、过氧化值随贮藏时间的变化规律。根据食品品质损失动力学理论,分别建立了不同温度下、不同包装的脱水米饭酸价、过氧化值随贮藏时间变化的动力学模型。采用以上研究成果,提出了两种货架寿命能达到两年的脱水米饭抗氧化包装方案。更多还原

【Abstract】 Military food is the important part of logistic support in modern troop. As the special use of military food, it has stricter demand with packaging, and it is generally required to preserve two years in complicated environment. Instant rice is one of staple food of armies in our country, but there are some problems in the aspect of packaging, such as the shelf life can’t satisfy the requirement of armies, and a rancid odor appears after a period of time. In this paper, by means of experiment, the quality change and influencing factor of instant rice, which provided by Institute of the General Logistics Department of CPLA, are studied based on theory of shelf life, the shelf life model of instant rice is presented , and the Packaging is designed. The research contents and results are given as follow.The quality change of instant rice during storage is studied by the means of sensory evaluation, the key factor for customer’s no-acceptability and the failure criterions for instant rice are analyzed.The instant rice packaged by vacuum packaging, sealed packaging and unsealed packaging respectively, then the samples are tested at 45℃. The quality change of instant rice is studied, and the effects of packaging materials and technology on shelf life of instant rice are analyzed.The effect of storage temperature on the changes of quality of instant rice, which placed at 45℃and 55℃respectively, is studied. The hexanal concentration of instant rice is measured by GC analysis method, and main factors for influencing instant rice quality are analyzed.The changes of acid value and peroxide value of instant rice are studied by experiment, the examples of instant rice are packaged by means of vacuum packaging technology and PA/PE, PET/AL/PA/PE film at different storage temperature of 45℃、55℃、65℃during the experiment. The kinetics models of acid value and peroxide value with respect to storage time by different packing materials at different storage temperature was established so as to predict the quality change and shelf life of instant rice during storage.Two oxidation resistant packaging schemes are designed by the shelf life theory and the results of this paper, the shelf life of packaged instant rice can satisfy the requirement of armies.更多还原