مروری بر بخشی از کاربردهای بسته‌بندی به‌روش اتمسفر اصلاح شده در صنایع ‌غذایی مختلف

نوع مقاله : مروری

نویسنده

کارشناس ارشد مهندسی شیمی، مهندسی شیمی، دانشکده فنی و مهندسی، دانشگاه شهید باهنر کرمان، ایران

چکیده

مواد غذایی در زمان نگهداری، به شکل‌های مختلفی دچار فساد می‌شوند. این فساد بر بافت، ارزش تغذیه‌ای، کیفیت بهداشتی، طعم و رنگ ماده‌غذایی اثر می‌گذارد. با توجه به گسترش صنایع غذایی در کشور ما، معرفی فرآیندهای نوین در صنایع غذایی مفید به نظر میرسد. از جمله فرآیند‌های نوینی که در علم صنایع غذایی ارائه شده است و کاربردهای فراوانی دارد، می‌توان به بسته‌بندی مواد ‌غذایی اشاره‌کرد. بسته‌بندی به روش اتمسفر‌اصلاح شده یکی از مفاهیم نوین در بسته‌بندی مواد‌ غذایی است. بسته‌بندی با اتمسفر اصلاح‌شده با دستکاری اتمسفر طبیعی هوا (21 درصد اکسیژن، 78 درصد نیتروژن و 03/0 درصد کربن‌دی‌اکسید)، شرایط جو بسته را به شیوه‌ای مطلوب تغییر می‌دهد که سبب ماندگاری طولانی‌تر و کیفیت بهتر حین نگهداری مواد‌ غذایی می‌گردد. روش اتمسفر اصلاح شده در مواد غذایی گوناگون مانند: نان، محصولات لبنی، گوشت‌ قرمز، گوشت مرغ، ماهی، میوه‌ها، سبزیجات، گز و مغزهای درختی، گل و گیاه مورد استفاده قرار می‌گیرد. مواد‌غذایی بسته‌بندی شده به روش اتمسفر اصلاح شده، با استفاده از اتمسفر با درصد بالای کربندیاکسید در مقایسه با سایر اتمسفرها، مدت زمان بیشتری نگهداری میشوند و کیفیت مطلوبتری دارند. در این مقاله به مرور به کاربردهای بستهبندی به روش اتمسفر اصلاح شده در مواد غذایی مختلف می پردازیم.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

A Review of the Applications of the Modified Atmosphere Packaging in Various Food Industries

نویسنده [English]

  • Faezeh Mehdizadeh
Chemical Engineering, Faculty of Engineering, Shahid Bahonar University of Kerman, Iran
چکیده [English]

Food spoilage occurs in different forms during the storage phase. It affects the texture, nutritional value, health quality, taste, and color of foods. Introducing the modern processes of food industries seems useful due to their remarkable expansion in the country. Food packaging is an instance of the processes that have been proposed in the science of food industries and have numerous applications. The Modified Atmosphere Packaging (MAP) is a modern concept in food packaging. The technique modifies the properties of a closed atmosphere in the desired way by manipulating the natural atmosphere of the air (21% Oxygen, 78% Nitrogen, and 0.03% Carbon Dioxide); thus, foods can be stored longer with higher qualities. The MAP technique is applied for various foods like bread, dairy products, meat, chicken, fish, fruits, vegetables, tamarisk and nuts, and flowers/plants. Foods packaged using the MAP technique are stored for longer periods and have higher qualities as their packaging is performed in atmospheres that have higher CO2 percentages compared to other atmospheres. The current study reviewed the applications of the MAP technique in food industries.

کلیدواژه‌ها [English]

  • Modified Atmosphere
  • Packaging
  • Food Industries

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  • تاریخ دریافت: 16 بهمن 1400
  • تاریخ بازنگری: 03 اردیبهشت 1401
  • تاریخ پذیرش: 12 تیر 1401

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