一、存货概述 二、原材料 三、委托加工材料 四、低值易耗品 五、包装物 六、存货清查

碳酸饮料的类型:果汁型、果味型、可乐型、低热量型、其他型。 两种工艺流程: (1)现调式(二次罐装法):先配好调味糖浆灌入包装容器,再灌装碳酸水 (2)预调试(一次罐装法):将调味糖浆和碳酸水定量混合,再灌装现调式工艺流程:

2.1 Introduction: the role of packaging in the food chain 2.2 Active packaging techniques 2.3 Intelligent packaging techniques 2.4 Current use of novel packaging techniques

Published odhead Publishing limited Abington Hall, Abington bridge CBI 6AH www.woodhead-publishing.com ablished in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2003, Woodhead Publishing Limited and CRC Press LLC C 2003. Woodhead Publishing limited The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with

26.1 Introduction: new packaging techniques and the consumer New packaging techniques promise consumers safe food products that keep their high quality throughout shelf-life. The improved quality has been achieved by applying tailored technological solutions that require highly specialised knowl- edge. From consumers'point of view these new techniques require explanations if food can keep fresh for an unexpected and thereby unnaturally long time

24.1 Introduction: the problem of plastic packaging waste Polymers and plastics are typical materials of the last century and have made a tremendous growth of some hundreds of tons/year at the beginning of the 1930s to more than 150 million tons/year at the end of the 20th century with 220 million tons forecast by 2005. Western Europe will account for 19% of that amount. Today

Major technological developments in food packaging can introduce many benefits to consumers and food and food-packaging industries, but at the same time they are liable to the introduction of new problems. Although active and intelligent packaging continues to broaden in scope and these new packaging systems are already being successfully applied in the USA, Japan and Australia its penetration in the European

Consumer satisfaction is related to fresh product quality. This quality is generally associated with visual appearance, colour being one of the most important aspects in the consumer's purchase decision. The association of certain colours with the acceptance of fruits and vegetables begins early and is maintained through life. For instance, when the red colour of fruit is enhanced, the perceived sweetness level increases. Colour is normally used to determine

Fresh fish products are usually more perishable than most other foodstuffs due to their high aw, neutral pH, and presence of autolytic enzymes. The spoilage of fish and shellfish results from changes caused by oxidation of lipids, reactions due to activities of the fishes'own enzymes, and the metabolic activities of microorganisms (Ashie et al., 1996). The rate of deterioration is highly temperature dependent and can be inhibited by the use of low storage

Conceptual models are descriptions of our understanding of system that are used to shape the implementation of solutions to problems. 58 The quality and quantum of innovation that will occur in development of modified atmosphere packaging (MAP) strongly depends upon the insights gained from robust conceptual models of components of MAP. In this chapter, we outline a number of simple principles about modified atmosphere(MA) systems that we believe will assist industries that apply MA technology to move beyond the rather