Richmond M L, Harte B R, Gray J I, Stine C M
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824-1224 and School of Packaging, Michigan State University, East Lansing, Michigan, 48824-1224.
J Food Prot. 1985 Jun;48(6):482-486. doi: 10.4315/0362-028X-48.6.482.
Vibratory motions are common to packaged products in the shipping and distribution environment. Using an MTS vibration table, low-fat plain yogurt (packaged in various shipping containers) was vibrated and then evaluated for phase separation (whey-off) during storage. Three types of damage were apparent: (a) slight or definite whey-off, (b) cracked or broken coagulum and (c) completely disrupted coagulum. After 10 d of storage, whey-off was quantitated. Slight and definite whey-off corresponded to 0.2 to 0.6% (wt/wt) and 0.6 to 1.8% (wt/wt), respectively. Most damage was observed in the top layers of vibrated stacks (10 high). Stretch overwrapping the shippers proved most effective in reducing syneresis, with less than 1% of the primary containers evaluated showing phase separation.
在运输和配送环境中，振动现象在包装产品中很常见。使用MTS振动台，对低脂原味酸奶（包装在各种运输容器中）进行振动处理，然后评估其在储存期间的相分离（乳清析出）情况。出现了三种明显的损坏类型：（a）轻微或明显的乳清析出，（b）凝乳开裂或破碎，（c）凝乳完全破碎。储存10天后，对乳清析出情况进行了定量分析。轻微和明显的乳清析出分别对应于0.2%至0.6%（重量/重量）和0.6%至1.8%（重量/重量）。在振动堆叠（10层高）的顶层观察到的损坏最多。事实证明，对运输容器进行拉伸外包装在减少脱水收缩方面最为有效，评估的初级容器中只有不到1%出现相分离。
