调节用于香蕉气调包装的微孔聚丁二酸丁二醇酯薄膜的气体透过率

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-09-01 DOI:10.1016/j.fpsl.2024.101347
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引用次数: 0

摘要

利用二氧化碳(CO2)激光技术,通过开孔改变聚丁二酸丁二醇酯(PBS)薄膜的气体渗透性。这些孔是用 37.0 到 369.8 J cm-2 的脉冲能量和 20 到 200 µs 的脉冲长度产生的。导致 PBS 薄膜变形所需的最小通量为 129.4 J cm-2,从而在穿孔部位形成一个微小的开口。孔径大小和脉冲持续时间对气体交换有影响,因为它们增加了微孔的表面积,促进了气体的传输。通过使用具有不同孔数和 200 µs 脉冲长度的微穿孔 PBS 薄膜,对香蕉填料的功效进行了评估。在 PBS 7/200 中观察到的二氧化碳浓度最低,氧气(O2)浓度最高,其次分别是 5/200、3/200 和 1/200。电位最高的气体成分是 PBS 7/200,这表明它能有效保持香蕉的品质。用二氧化碳激光在 PBS 薄膜包装上打孔可以调节气体渗透性,从而有可能提高食品的质量和安全性。
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Regulating gas transmission rates in microperforated polybutylene succinate films for modified atmosphere packaging of bananas

Carbon dioxide (CO2) laser technology was used to modify the gas permeability of polybutylene succinate (PBS) film by creating holes. The holes were made using pulse fluences ranging from 37.0 to 369.8 J cm−2 and pulse lengths varying from 20 to 200 µs. The minimum fluence required to cause deformation in the PBS film was 129.4 J cm−2, resulting in a tiny opening at the perforation site. Aperture size and pulse duration have an impact on gas exchange because they increase the surface area of microholes and facilitate gas transfer. The efficacy of banana packing was evaluated by employing microperforated PBS films with different number of holes and a pulse length of 200 µs. The lowest CO2 and highest oxygen (O2) concentrations were observed in PBS 7/200, followed by 5/200, 3/200, and 1/200, respectively. The gas composition with the highest potential was PBS 7/200, indicating its effectiveness in preserving banana quality. Perforating PBS film packaging with a CO2 laser allows for regulated gas permeability, which has the potential to improve the quality and safety of food.

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来源期刊
Food Packaging and Shelf Life
Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science
CiteScore
14.00
自引率
8.80%
发文量
214
审稿时长
70 days
期刊介绍: Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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