食品包装用CO2吸收衬垫的制备及吸收动力学研究

摘要

以猪肉、纸浆和棉花为基材,以碳酸钠、甘氨酸钠为CO2吸收剂,制备出能够用于食品包装的CO2吸收衬垫,并对其CO2吸收能力和吸收速度进行了定量测定.结果显示,所有衬垫都具有一定的CO2和水蒸气吸收能力,不同材质碳酸钠衬垫的CO2吸收能力强于所对应的甘氨酸钠衬垫.纸浆-碳酸钠衬垫具有最高的CO2吸收速率和容量,猪肉-甘氨酸钠衬垫具有最高的水蒸气吸收能力.所制备的CO2吸附衬垫为保藏不同呼吸强度的敏感果蔬提供了包装设计依据.%CO2 absorption pads designed for food packaging based on meat,pulp and cotton were fabricated with sodium carbonate (SC) and sodium glycinate (SG) as scavenger. The absorption kinetics including capacity and rate was quantitatively determined. The results indicate that all pads presented some CO2 and water vapor absorption ability. Meat,pulp and cotton based absorption pads combined with SC are superior to the counterpart combined with SG in CO2 absorption capacity and rate. Pulp-SC pad give the highest CO2absorption capacity and rate,whereas meat-SG pad has the strongest water absorption ability. CO2 absorption pads prepared in this research show high potential in preservation of CO2 sensitive fresh produce with various respiration rates.