昆达包装材料对其理化特性、微生物和感官质量影响的研究。
Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda.
机构信息
Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore, 560 024 India.
National Dairy Research Institute (Southern Campus), Adugodi, Bangalore, 560 030 India.
出版信息
J Food Sci Technol. 2014 May;51(5):1000-5. doi: 10.1007/s13197-011-0562-2. Epub 2011 Dec 8.
Kunda, an indigenous heat desiccated sweet product prepared from milk and sugar, has a shelf-life of a few days under market conditions. In this study, shelf-life of kunda packed in select packaging materials viz. LDPE, metallised polyester and tin cans and stored at 30° and 5 °C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30 °C than at 5 °C. The storage study indicated that kunda was acceptable throughout the storage period of 42 days at 30 °C and 90 days at 5 °C, irrespective of packaging material. However, the rate of changes in characteristics of the product packaged in tin cans and metalized polyester was slower. Hence, it was recommended that kunda be packed in tin cans and metallised polyester pouches which possess high barrier properties for achieving long shelf-life.
昆达是一种由牛奶和糖制成的土着干燥甜食，在市场条件下的保质期只有几天。在这项研究中，研究了在特定包装材料（即 LDPE、镀金属聚酯和锡罐）中包装的昆达的保质期，并在 30°C 和 5°C 下储存。在储存过程中，物理化学和感官特性发生了多种变化，在 30°C 下的变化速度比在 5°C 下的变化速度快。储存研究表明，昆达在 30°C 下的储存期为 42 天，在 5°C 下的储存期为 90 天，无论包装材料如何，均为可接受。然而，包装在锡罐和镀金属聚酯中的产品特性的变化速度较慢。因此，建议将昆达包装在具有高阻隔性能的锡罐和镀金属聚酯袋中，以实现较长的保质期。
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