2) vacuum packing
真空包装
1.
Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing;
真空包装对磨盘柿脱涩保脆效果的影响
2.
Study on preservative technology of low-temperature sterilized sauced pettitoes by vacuum packing
真空包装对低温杀菌酱猪蹄的保鲜效果研究
3.
The paper introduces the method for preserving the fresh rare birds eggs using ozone sterilization and vacuum packing,and describes the optimum technological process and parameters after a comprehensive analysis and study of the egg's weight-reduced rate,egg white index,and yolk index and it's pH value,i.
采用臭氧杀菌真空包装的方法进行乌鸡蛋的保鲜,综合鸡蛋减重率、蛋白指数、蛋黄指数和蛋黄pH值四项指数进行分析和研究,确定采用此工艺的最佳工艺流程和参数:过氧乙酸溶液预杀菌浓度为0 5%,臭氧杀菌3min,选用Ny/PE复合袋在真空度600mmHg下进行真空包装,保鲜期为7个月,好蛋率95%以上。
3) Vacuum package
真空包装
1.
Prevention of the pathogenic microorganism from pickle radish in vacuum package;
真空包装腌制萝卜干中致病菌的抑制
2.
By detecting the physical and chemical characteristics,and the microbiological index of dairy fan with different water content under the condition of vacuum package during the process of storage,we studied the influence of different water content on the quality under the condition of vacuum package and the relation among all of the characteristics.
通过对真空包装的不同水分含量(质量分数)乳扇在储藏过程理化、微生物指标进行测定,研究了真空包装条件下不同的水分含量(质量分数)对乳扇储藏品质的影响及各项指标之间的相关性。
3.
Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装,可明显抑制过氧化值和酸价的增加速度,延缓酸败。
4) vacuum packaged
真空包装
1.
Low-temperature tomato beef sausage coated fresh-keeping film which was made up of chitosan and Nisin and vacuum packaged were conserved tow temperature conditions of 20℃, 0～4℃.
低温西红柿牛肉肠用可食性壳聚糖和Nisin作为涂膜保鲜液处理后,结合真空包装,分别置于常温(20℃)、冷藏(0～4℃)2种不同温度下贮藏,测定不同贮藏期细菌总数、大肠杆菌、TVB-N、H2S等指标及进行感官评定,结果表明西红柿牛肉肠经真空包装、可食性壳聚糖和Nisin涂膜保鲜液及二者复合处理后,其货架期均优于对照组;其中复合处理后的制品,在常温下货架期可达分别为30d、30d、60d,在冷藏条件下分别为60d、60d、120d以上。
2.
In this paper, we radiated labadou after condensed and vacuum packaged, utilizing Co60 irradiating faculities, from zero to destruction dose and checked microb number, physicochemical and seneory qualities with different dose and in different storage.
利用Co60辐照装置,对调制后经真空包装的腊八豆进行辐照杀菌处理,在确定产品破坏性剂量后检测不同剂量及不同贮藏期中的微生物学指标、理化性质和感官变化,研究结果表明,2～5kGY剂量辐照可以确保真空包装腊八豆制品在室温下至少贮藏5个月。
3.
The fresh mutton were vacuum packaged and stored at (4±1) ℃.
经真空包装,在(4±1)℃条件下保存,定期测定其感官指标和理化指标,各项检测结果经综合评定后,得出保鲜液配方为:蜂胶2。
5) vacuum packaging
真空包装
1.
The effect of tray packaging and vacuum packaging on metmyoglobin reduction activity during chilled pork storage;
托盘和真空包装对冷却猪肉中MetMb还原活性的影响
2.
Industrialization processing technique of vacuum packaging chilled meat
真空包装冷鲜猪肉工业化生产工艺
3.
Chilled pork loin packaged in a controlled atmosphere with CO+CO 2+N 2(CO MAP), high oxygen level O 2+CO 2+N 2, (high O 2 MAP), low oxygen level O 2+CO 2+N 2 (low O 2 MAP) and vacuum packaging(VP) were stored at (4±1)℃ to study the effect of atmosphere composition on its physicochemical properties and sensory characteristics over a period of three weeks.
冷却猪肉分别采用真空包装、CO+CO2 +N2 气调包装、高浓度 O2 +CO2 +N2 气调包装和低浓度 O2 +CO2 +N2 气调包装后 ,在 ( 4± 1)℃贮存至 2 1d,贮存过程中每周测定理化指标 ( p H值、TVB-N值、TBA值、汁液流失率 ) ,并进行感官评定。
6) vacuumize
['vækjuəmaiz]
真空包装
1.
The resultshows that the stockpile time of roasted pip is longer than raw pip under the same pack and stockpile conditions;vacuum pack with nitrogen is longer than the vacuumize; the stockpile time of common pack is the shortest .
通过对2种不同加工方法的澳洲坚果果仁,用3种不同包装方式贮存1～12个月后的品质进行酸值、过氧化值测定和颜色、口感观察,结果表明:在相同的包装、贮存条件下,焙炒果仁保质期比生果仁长;不同包装方法,以真空充氮包装的保质期最长,其次为真空包装,最差为普通包装。
补充资料：真空包装
见食品包装技术。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条