用于太空探索的创新食品包装技术:确保安全和可持续性

IF 7.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Tanzeela Jamal, Gang Chen, Lingyan Zheng, Hong Duan, Muhammad Muddassir, Raheela Jamal, Noor Habib Khan
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引用次数: 0

摘要

食品包装在太空任务中是一个挑战,因为探险者在太空中进行长途旅行时对食品的特殊需求。因此,这篇综述的范围旨在讨论在应对空间环境和技术挑战的材料、技术和方法的基础上,用于空间任务的特定食品包装实践的最新进展。这使得本文能够详细阐述其他当代包装材料,如可生物降解聚合物和可食用薄膜,它们既可以生物降解,又可以保护货物免受空间环境的影响。此外,它还评估了食品的智能包装系统,该系统可以追踪食品的质量和污染,以及真空包装和改性大气包装等技术。基于对当前研究、问题和未来发展的文献综述,本文确定了多源方法设计安全、可持续和高性能太空食品包装的理论和实践意义。该研究还报告了具体的研究差距,并就空间任务规划的这一核心特征提供了未来发展的可能趋势。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Innovative Food Packaging Techniques for Space Exploration: Ensuring Safety and Sustainability

Food packaging in space missions is a challenge because of the specific needs of the food by the explorers as they go through long distances in space. The scope of this review paper is, therefore, aimed to discuss recent advances in specific food packaging practices for space missions based on the materials, technologies, and methodologies in coping with environmental and technological challenges of space. That enables this paper to elaborate on other contemporary packaging materials, like biodegradable polymers and edible films, which are both biodegradable and protective of goods against the space environment. In addition, it assesses smart packaging systems for foods, which can trace the quality and contamination of food items and technologies such as vacuum packaging and modified atmospheric packaging for longevity. Based on the review of the literature on current research, issues, and future developments, this paper identifies theoretical and practical implications of the multisource approach to designing safe, sustainable, and high-performance packaging for space food. The study also reports specific research gaps and offers possible trends for future developments regarding this central feature of space mission planning.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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