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استفاده از تکنیک‌های نوین در بسته‌بندی انواع کیک | ||
| علوم و فنون بسته‌بندی | ||
| دوره 12، شماره 48، خرداد 1401، صفحه 27-34 اصل مقاله (356.95 K) | ||
| نوع مقاله: ترویجی | ||
| نویسندگان | ||
| آسیه قیافه شیرزادی1؛ ناصر صداقت* 2 | ||
| 1کارشناسی ارشد علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران | ||
| 2استاد گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران | ||
| تاریخ دریافت: 14 آذر 1400، تاریخ بازنگری: 17 بهمن 1400، تاریخ پذیرش: 24 اسفند 1400 | ||
| چکیده | ||
| توسعه‌ی اجتماعی ـ اقتصادی و تنوع محصولات پخت، علی‌الخصوص کیک‌ها، باعث شده که این محصولات به جایگاهی قابل‌توجه در سبد غذایی سراسر مردم جهان دست یابد. بااین‌حال، آلودگی میکروبی، اکسیداسیون لیپیدها، از بین رفتن مواد مغذی و همچنین پروتئین‌ها در این محصولات، ممکن است باعث خسارات اقتصادی قابل‌توجهی شود و همچنین سلامت مصرف‌کننده را به خطر بیندازد. کیفیت و ویژگی ایمنی محصولات به‌شدت به مواد بسته‌بندی و تکنولوژی بسته‌بندی وابسته است. تحقیق در مورد روش‌های نوین بسته‌بندی از جمله بسته‌بندی فعال پیشرفتی فوق‌العاده برای حل مشکلات اقتصادی و ایمنی مصرف‌کننده است و درعین‌حال روش‌های نوآورانه‌ای برای افزایش عمر مفید محصولات و حفظ کیفیت کیک‌ها ارائه می‌دهد. این مقاله مروری به بررسی عوامل مؤثر بر ماندگاری محصول کیک و عامل ضدمیکروبی و آنتی‌اکسیدانی و بهره‌گیری از مواد طبیعی در بسته‌بندی به‌منظور افزایش مدت ماندگاری محصول است و همچنین درباره‌‌ی مواد بسته‌بندی فعال مختلف با کاربردهای بی‌شمار در این نوع محصولات غذایی از جمله بسته‌بندی ضدمیکروبی، بسته‌بندی آنتی‌اکسیدان، جاذب‌های رطوبت و انتشاردهنده‌ی اتانول بحث می‌کند. | ||
| کلیدواژه‌ها | ||
| بسته‌بندی کیک؛ بسته‌بندی فعال؛ بسته‌بندی آنتی‌اکسیدانی؛ انتشاردهنده‌ی اتانول؛ جاذب رطوبت | ||
| عنوان مقاله [English] | ||
| The Use of New Techniques for Packing Different Types of Cakes | ||
| نویسندگان [English] | ||
| Asiyeh Ghiafeh shirzadi1؛ naser sedaghat2 | ||
| 1Ferdowsi University of Mashhad , Agriculture faculty, food science department | ||
| 2Ferdowsi University of Mashhad, Agriculture faculty. food science department | ||
| چکیده [English] | ||
| Socio-economic development and variety of baking products, especially cakes, have led them to become an important part of the people’s food basket around the world. However, microbial contamination, lipid oxidation, loss of nutrients as well as proteins, can cause significant economic losses and also endanger the health of the consumer. The quality and safety specifications of products are highly dependent on packaging materials and packaging technology. Research into new packaging methods, including active packaging, is a tremendous breakthrough in solving economic and consumer safety problems, while at the same time offering innovative ways to extend the shelf life of products and maintain the quality of cakes. This review article examines the factors affecting the shelf life of the cake product and the antimicrobial and antioxidant factors and the use of natural materials in packaging in order to increase the shelf life of the product, and also the various active packaging materials with countless applications in this type of food products, including antimicrobial packaging. Antioxidant packaging, moisture absorbents and ethanol diffusers have been discussed. | ||
| کلیدواژه‌ها [English] | ||
| Cake Packaging, Active Packaging, Antioxidant Packaging, Ethanol Releaser, Moisture Absorber | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 276 تعداد دریافت فایل اصل مقاله: 150 |
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