穀類による炭酸ガス吸着現象とその包装への利用 (第1報)

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タイトル別名
  • Carbon Dioxide Gas Adsorption by the Cereal Grains and its Application to Packaging (Part 1)
  • コクルイ ニ ヨル タンサンガス キュウチャク ゲンショウ ト ソノ ホウソウ エ ノ リヨウ-1-

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During the experiments of underwater and underground storage of the cereals, we noticed that the plastic laminated film bags containing the cereal grains together with CO2 gas packed tightly, as if they had been evacuated. Investigation of this phenomenon with Warburg's manometry revealed that the rice grains can adsorb a significant amount of CO2 gas. The adsorption of the CO2 gas reaches a stational stage after about 24 hours. The rice grains release the CO2 gas being adsorbed readily and almost completely on exposure in atmosphere. The lower temperature increases the amount of CO2 adsorbed. Wheat, soybean, corn, peanuts, sesame, coffee beans, wheat flour and soybean flour or the like are also found capable to adsorb CO2, but the adsorbed amount is different for each. Four possible explanations were listed for the CO2 adsorption phenomenon.<BR>The adsorption phenomenon led to the development of a technique for cereal skin-packaging, the carbon dioxide exchange method (CEM). In the CEM-process, cereals are first charged together with CO2 gas in a bag made of plastic film of a low gas permeability and then the bag was sealed. The package gradually decreases its volume as CO2 gas are adsorbed by the cereals and finally its skinpackage is obtained. Compared with the conventional vacuum or shrink packaging method, this technique has such advantages as follows:<BR>1) Skin-packaging is readily achieved.<BR>2) Packages contain inert gas, which preserves the quality of the products and also protects them against aerobic microbial infection.<BR>3) The packed goods can be re-shaped before complete tightness is obtained.

収録刊行物

  • 栄養と食糧

    栄養と食糧 25 (8), 627-631, 1972

    公益社団法人 日本栄養・食糧学会

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