刘春芝,许洪高,高彦祥,李绍振.不同包装橙汁贮藏期间物理品质的变化[J].包装工程,2012,33(15):1-5,20.
LIU Chun-zhi,XU Hong-gao,GAO Yan-xiang,LI Shao-zhen.Physical Quality Changes of Different Packaged Orange Juice during Storage[J].Packaging Engineering,2012,33(15):1-5,20. |
| 不同包装橙汁贮藏期间物理品质的变化 |
| Physical Quality Changes of Different Packaged Orange Juice during Storage |
| 投稿时间：2012-07-06 修订日期：2012-08-10 |
| DOI： |
| 中文关键词: 包装 橙汁 褐变度 流变特性 pH |
| 英文关键词: package orange juice browning index rheological property pH |
| 基金项目:国家“863”计划项目（2010AA10Z301） |
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| 中文摘要: |
| 以纸铝塑复合包装、普通PET瓶和充氮PET瓶包装的橙汁为研究对象，监测其物理指标，如褐变度、可溶性固形物、pH值、表观黏度及流变特性，在不同温度下贮藏24周过程中的动态变化。结果表明，试验周期内不同包装橙汁褐变度的变化符合一级动力学模型；橙汁的流体性质均属于假塑性流体；pH值随贮藏时间延长而降低；可溶性固形物含量在4 ℃和20 ℃下无显著变化（P＞0.05），而在37 ℃和55 ℃下呈上升趋势。研究表明，纸铝塑复合包装可以保持橙汁物理品质相对稳定，而从节约成本和携带方便等方面考虑，充氮PET瓶仍是较优的包装方式。 |
| 英文摘要: |
| The changes of browning degree, total soluble solid, pH, apparent viscosity and rheological behavior of orange juices packaged in laminated paperboard packages, general PET bottles, and nitrogen filled PET bottles under different temperature for 24 weeks were monitored. The results indicated that browning degree of orange juices from different packages follows first-order kinetics models; orange juices during storage are pseudoplastic fluids; pH value decreases with storage time; total soluble solid content in orange juices stored at 37 ℃ and 55 ℃ has on a rising trend, while it has little different in orange juices stored at 4 ℃ and 20 (P＞0.05). It was concluded that laminated paperboard packages can keep the physical quality of orange juices better, while from cost saving and being easy to carry points of view, PET bottle with filling nitrogen is still the optimum package means for orange juice. |
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