食品包装的目的之一,就是食品的品质保全。结合食品的种类,开发各种包装材料,通过包装技术保证食品在流通销售过程中不会发生腐败变质。包装食品在从生产到消费的过程中,会发生由微生物所致的污染,光、氧化等造成的腐败和返潮导致的固化等。因此,对于包装食品来说,必须考虑到包装材料的阻隔性,遮光性等。而最近,包装食品的串味问题也成为一个课题。本期将就品质劣化与包装食品的串味进行阐述。 One of the purposes of food packaging, is the quality of food preservation. Combined with the types of food, the development of a variety of packaging materials, packaging technology to ensure that food in circulation and sales process will not occur spoilage. Packaging food in the process from production to consumption, there will be microbial contamination, light, oxidation, etc. caused by corruption and moisture caused by curing and so on. Therefore, the packaging of food, we must take into account the packaging material barrier, shading and so on. Recently, the issue of packaging food flavor has become a problem. This issue will be on the deterioration of quality and flavor of packaged foods to elaborate.