摘 要
食品保鲜是保障食品安全与品质的重要环节，而气调包装技术因其在延长食品货架期和保持感官特性方面的显著优势，已成为现代食品工业中的关键手段。本研究以优化气调包装技术参数及评价其保鲜效果为核心目标，针对不同类型食品的呼吸特性、微生物生长规律以及氧化敏感性展开系统分析。通过构建动态气体交换模型，结合实验验证，确定了最佳气体配比及其对食品品质的影响机制。研究采用多组分食品样品（如新鲜果蔬、肉类及烘焙产品），利用气相色谱-质谱联用技术监测挥发性化合物变化，并结合感官评价和理化指标检测，全面评估气调包装条件下的保鲜性能。结果表明，优化后的气调包装方案能够显著降低食品中微生物数量，延缓脂质氧化进程，同时有效减缓色泽和质地劣变。此外，本研究创新性地引入机器学习算法预测气调包装条件下食品品质的变化趋势，为个性化包装设计提供了理论支持。最终结论显示，气调包装技术的优化不仅提升了食品的保鲜效果，还为实现精准化、智能化食品保鲜奠定了基础，具有重要的实际应用价值和学术意义。
关键词：气调包装技术；食品保鲜；气体配比优化
Abstract: Food preservation is a critical aspect of ensuring food safety and quality, and modified atmosphere packaging (MAP) technology has become a key method in modern food industry due to its significant advantages in extending shelf life and maintaining sensory characteristics. This study focuses on optimizing the parameters of MAP technology and evaluating its preservation effects by systematically analyzing the respiratory characteristics, microbial growth patterns, and oxidation sensitivity of different types of food. Through the construction of a dynamic gas exchange model and experimental validation, the optimal gas mixture ratio and its impact mechanism on food quality were determined. The study employed multi-component food samples, such as fresh fruits and vegetables, meats, and baked products, and monitored changes in volatile compounds using gas chromatography-mass spectrometry. Sensory evaluation and physicochemical indicator detection were combined to comprehensively assess the preservation performance under MAP conditions. Results indicate that the optimized MAP scheme significantly reduces microbial counts in food, slows down lipid oxidation processes, and effectively mitigates deterioration in color and texture. Additionally, this study innovatively introduced machine learning algorithms to predict the quality change trends of food under MAP conditions, providing theoretical support for personalized packaging design. The final conclusion demonstrates that the optimization of MAP technology not only enhances food preservation effects but also lays a foundation for achieving precise and intelligent food preservation, with important practical application value and academic significance.
Keywords: Modified Atmosphere Packaging Technology; Food Preservation; Gas Ratio Optimization
目 录
1绪论 1
1.1食品保鲜与气调包装技术背景 1
1.2气调包装技术优化的研究意义 1
1.3国内外研究现状分析 1
1.4本文研究方法与技术路线 2
2气调包装技术原理与影响因素分析 2
2.1气调包装的基本原理 2
2.2包装气体成分对保鲜效果的影响 3
2.3温度与湿度对气调包装的作用 3
2.4材料透气性与保鲜性能的关系 4
2.5技术优化的关键挑战 4
3气调包装技术的优化策略研究 5
3.1优化目标与评价指标体系 5
3.2不同食品类型的气调参数设计 5
3.3包装材料的选择与改进方案 6
3.4气体混合比例的精确调控方法 6
3.5实验验证与数据对比分析 7
4气调包装保鲜效果的评价方法研究 7
4.1保鲜效果的主要评价维度 7
4.2理化指标检测与数据分析 8
4.3微生物抑制效果的评估方法 8
4.4感官品质变化的动态监测 9
4.5综合评价模型的构建与应用 9
结论 10
参考文献 11
致 谢 12
