書誌事項
- タイトル別名
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- Removal of Oxygen in Food Packaging by Disodium Ascorbic Acid/PVC Coated Cap.
- ダツサンソザイ テンカ PVC コーティング キャップ ニヨル ショクヒン ヨ
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In order to remove oxygen from food packaging, disodium ascorbic acid/polyvinyl chloride (AsN/PVC) was coated onto its cap. When a container with a AsN/PVC cap containing 100mg of AsN was used for a storage experiment, the oxygen in it was effectively removed more than 50% from the headspace during 30 days' storage at 35°C. The consumption behavior of oxygen was found to depend on the headspace volume of the container; for the container with 31ml of headspace volume the O2 consumption ratio per volume was 1.4-fold higher than that for the container with 77.5ml of the volume. Also, the O2 consumption lowered with lower storage temperature. By using the AsN/PVC cap, flavors in the container were successfully preserved from the oxidative deterioration; the residual ratios for n-hexanal, n-heptanal, d-limonene, and α-pinene with the AsN/PVC cap were 65.0%, 48.9%, 39.1% and 41.0%, respectively after 42 days' storage. In addition, when the cap was used for a liquid food container with 46.5ml of headspace volume, more than 85% of dissolved oxygen was found to be removed from 0.1% arabic gum solution within 25 days' storage.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 44 (5), 361-366, 1997
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206406675584
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- NII論文ID
- 10007584443
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4205559
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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