基于包装功能的时间–温度指示器与食品新鲜度指示器研究进展

Research Progress of Time-Temperature Indicator and Food Freshness Indicator Based on Packaging Functions

中文关键词: 包装功能  包装环境  包装交流功能  时间–温度指示器  食品新鲜度指示器

英文关键词: packaging functions  packaging environments  packaging communication functions  time-temperature indicator  food freshness indicator

中文摘要:

      目的 从包装功能实现的角度分析研究时间–温度指示器和食品新鲜度指示器的原理、类型与发展趋势，指出开发设计时间–温度指示器和食品新鲜度指示器应完成的包装功能，为有效实现包装交流功能提供研究思路和技术支持。方法 列出现有食品包装功能在物理环境、周围环境和人类环境下的实现矩阵，通过研究时间–温度指示器和食品新鲜度指示器的实现原理和所满足的包装交流功能，探讨这2种技术提高矩阵中分值较低元素的可行性。结果 时间–温度指示器监测食品所经历的时间、温度的完整历程，有助于提高实现矩阵中ComA元素的分值;食品新鲜度指示器提供生理变化或微生物生长引起的食品质量变化的定性或半定量信息，有助于提高实现矩阵中ComH元素的分值。结论 时间–温度指示器和食品新鲜度指示器能够有效提升食品包装的交流功能，保证消费者安全，减少资源浪费，具有广阔的发展前景。

英文摘要:

      The work aims to analyze the principle, type and development trend of time-temperature indicator and food freshness indicator from the perspective of realizing packaging functions and point out the packaging functions that should be completed in the development and design of time-temperature indicator and food freshness indicator, so as to provide research idea and technical support for the effective realization of packaging communication functions. The realization matrix of the current food packaging functions in the physical environment, ambient environment and human environment was listed. The feasibility of time-temperature indicator and food freshness indicator to improve the elements with lower scores in the matrix was discussed by studying the realization principle and packaging functions of these two technologies. Time-temperature indicator was conductive to improving the score of ComA element in the realization matrix by monitoring the complete record of time and temperature of food. Food freshness indicator provided qualitative or semi-quantitative information about changes in food quality caused by physiological changes or microbial growth, which helped to improve the scores of ComH element in the realization matrix. Time-temperature indicator and food freshness indicator can effectively improve the communication functions of food packaging and reduce waste of resources. Therefore, these two technologies both have broad development prospects.