自热食品品质提升与安全控制的研究进展

Research Progress on Quality Enhancement and Safety Control of Self-heating Foods

中文关键词: 自热食品  食品品质  品质问题  改善方法

英文关键词: self-heating food  food quality  quality problems  improvement methods

中文摘要:

      目的 围绕自热食品存在的品质问题，概述其主要成因，并提出改善其质量的方法，以期为未来自热食品的升级提供理论依据。方法 对自热食品现有微生物性污染变质和化学性气体渗透污染等问题，以及现有自热食品品质提升方式进行归纳、分析和总结。结论 目前自热食品产品中主要存在加工污染、包装材料污染等问题，未来发展方向应聚焦于生产线卫生安全把控、绿色环保的包装材料的开发与应用、控制生产过程中食品添加剂含量、完善行业安全标准以及货架期模型和风险评估的应用，提高自热食品品质，满足消费者日益增长的需求并保障公众健康。

英文摘要:

      The work aims to analyze the quality problems of self-heating foods, summarize the main causes of the problems, and propose methods to improve the quality of self-heating food, so as to provide theoretical basis for the upgrading of self-heated food in the future. Existing problems of self-heating food, such as microbial contamination and chemical gas infiltration pollution, and the existing ways to improve the quality of self-heating food were analyzed and summarized. At present, there are mainly processing pollution and packaging material pollution in self-heating food products. The future development should focus on the hygiene and safety control of the production line, the development and application of green packaging materials, the control of food additives in production, the improvement of industry safety standards and the application of shelf life models and risk assessment, so as to improve the quality of self-heating food and meet the growing customer needs and protect public health.