O' Callaghan Karen A M, Papkovsky Dmitri B, Kerry Joseph P
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland.
Biophysics and Bioanalysis Group, School of Biochemistry and Cell Biology, University College Cork, Cork T12 YN60, Ireland.
Sensors (Basel). 2016 Jun 20;16(6):916. doi: 10.3390/s16060916.
The establishment and control of oxygen levels in packs of oxygen-sensitive food products such as cheese is imperative in order to maintain product quality over a determined shelf life. Oxygen sensors quantify oxygen concentrations within packaging using a reversible optical measurement process, and this non-destructive nature ensures the entire supply chain can be monitored and can assist in pinpointing negative issues pertaining to product packaging. This study was carried out in a commercial cheese packaging plant and involved the insertion of 768 sensors into 384 flow-wrapped cheese packs (two sensors per pack) that were flushed with 100% carbon dioxide prior to sealing. The cheese blocks were randomly assigned to two different storage groups to assess the effects of package quality, packaging process efficiency, and handling and distribution on package containment. Results demonstrated that oxygen levels increased in both experimental groups examined over the 30-day assessment period. The group subjected to a simulated industrial distribution route and handling procedures of commercial retailed cheese exhibited the highest level of oxygen detected on every day examined and experienced the highest rate of package failure. The study concluded that fluctuating storage conditions, product movement associated with distribution activities, and the possible presence of cheese-derived contaminants such as calcium lactate crystals were chief contributors to package failure.
对于奶酪等对氧气敏感的食品包装而言，建立并控制氧气水平对于在规定的保质期内保持产品质量至关重要。氧气传感器通过可逆光学测量过程对包装内的氧气浓度进行量化，这种无损特性确保了整个供应链都能得到监测，并有助于查明与产品包装相关的负面问题。本研究在一家商业奶酪包装厂进行，将768个传感器插入384个流延包装的奶酪包装中（每个包装两个传感器），在密封前用100%二氧化碳冲洗。将奶酪块随机分配到两个不同的储存组，以评估包装质量、包装工艺效率以及搬运和配送对包装密封性的影响。结果表明，在30天的评估期内，两个实验组的氧气水平均有所上升。经历模拟工业配送路线和商业零售奶酪处理程序的组在每天检测时氧气含量最高，且包装失败率最高。该研究得出结论，储存条件的波动、与配送活动相关的产品移动以及奶酪衍生污染物（如乳酸钙晶体）的可能存在是导致包装失败的主要因素。
