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بررسی خصوصیات عملکردی نانو ذرّات در بسته‌بندی مواد غذایی با استفاده از فرایند الکتروریسی | ||
| علوم و فنون بسته‌بندی | ||
| مقاله 3، دوره 11، شماره 44، اسفند 1399، صفحه 32-43 اصل مقاله (747.6 K) | ||
| نوع مقاله: ترویجی | ||
| نویسندگان | ||
| محبوبه حسن نیا کلایی* 1؛ محبوبه کشیری2 | ||
| 1دانشجوی دکتری علوم و صنایع غذایی – دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 2عضو هیئت علمی علوم و صنایع غذایی – دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| تاریخ دریافت: 01 خرداد 1399، تاریخ بازنگری: 30 خرداد 1399، تاریخ پذیرش: 01 دی 1399 | ||
| چکیده | ||
| در سال های اخیر به دلیل افزایش تقاضای مصرفکننده به حفظ کیفیت و افزایش عمر نگهداری محصولات غذایی، صنعت بسته‌بندی بسیار مورد توجّه قرار گرفته است. امروزه بسیاری از محصولات غذایی به دلیل شرایط نامناسب نگهداری و بسته‌بندی، بازارپسندی خود را از دست میدهند که می تواند زیان های فراوانی به دنبال داشته باشد. فرایند الکتروریسی با استفاده از اعمال میدان الکتریکی بالا در محلول پلیمری و شکلگیری نانوالیاف، با خصوصیات مناسب مولکولی و سطح مخصوص بالا به عنوان یکی از روش های متداول شناخته شده است و در صنعت نیز بسته‌بندی استفاده می شود. استفاده از نانوالیاف در بسته‌بندی مواد غذایی به سبب محافظت از کیفیت و ارتقاء ویژگی محافظتی توجّه زیادی را در صنعت بسته‌بندی به خود جلب نموده است. استفاده از نانو ذرّات معدنی وفلزی به عنوان مواد عملکردی مناسب، سبب بهبود ویژگی نانوالیاف در بسته‌بندی مواد غذایی میگردد. در این مطالعه، به معرفی فرایند الکتروریسی پرداخته شده است. سپس کاربرد نانوذرّات در بسته‌بندی مواد غذایی معرفی می گردد. همچنین استفاده از این نانو ذرّات جهت افزایش خصوصیات عملکردی و بهبود کیفیت مواد غذایی با استفاده از فرایند الکتروریسی مورد بررسی قرار گرفته شده است. | ||
| کلیدواژه‌ها | ||
| الکتروریسی؛ نانوکامپوزیت؛ بسته‌بندی مواد غذایی؛ نانوذرّات مواد | ||
| عنوان مقاله [English] | ||
| Investigation the Functional Properties of Nanoparticles in Food Packaging by Electrospinning Method | ||
| نویسندگان [English] | ||
| mahboobeh hasannia kolaee1؛ Mahboobeh Kashiri2 | ||
| 1Gorgan University of Agricultural Science and Natural Resources, Department of Food Science and Technology | ||
| 2Gorgan University of Agricultural Science and Natural Resources, Department of Food Science and Technology | ||
| چکیده [English] | ||
| In recent years, the packaging industry has received a lot of attention due to the increasing demand of consumers to maintain quality and increase the shelf life of food products. These days, many food products lose their marketability due to poor storage and packaging conditions, which can lead to many losses. The electrospinning process by applying high electric field in polymer solution and forming nano fibers by suitable molecular properties and high surface area known as the common methods. In addition, nanofibers have received a lot of attention in food packaging due to the protection of quality and the promotion of protective properties. The usage of inorganic and metal nano particles as functional materials caused improvement of nanofiber properties in food packaging. In this study, the electrospinning process is introduced. Then, the usage of nanoparticles in food packaging are demonstrated. The usage of these nanoparticles has also been investigated to increase functional properties and improve the quality of food by using the electrospinning process. | ||
| کلیدواژه‌ها [English] | ||
| Electrospining, Nano Composite, Food Packaging, Nano Materials | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 528 تعداد دریافت فایل اصل مقاله: 260 |
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