食品保鮮中的質(zhì)量控制問題與對策研究

摘 要：為提升食品保鮮中的質(zhì)量控制水平，保障食品的安全與品質(zhì)，推動食品行業(yè)良好發(fā)展，本文分析了食品保鮮的重要性以及在保鮮技術應用、包裝材料選用、環(huán)境因素控制和人員專業(yè)能力方面存在的質(zhì)量控制問題，并提出選擇合適的保鮮技術、研發(fā)環(huán)保包裝材料、完善環(huán)境監(jiān)測體系及進行人員專業(yè)培訓的對策。

關鍵詞：食品保鮮；質(zhì)量控制；保鮮技術；包裝材料

Research on Quality Control Issues and Countermeasures of Food Preservation

WANG Shumin

（Hebi Polytechnic， Hebi 458030， China）

Abstract： In order to improve the quality control level in food preservation， ensure food safety and quality， and promote the healthy development of the food industry， This article analyzes the importance of food preservation and the quality control issues in the application of preservation technology， selection of packaging materials， control of environmental factors， and professional competence of personnel. It also proposes strategies for selecting appropriate preservation technology， developing environmentally friendly packaging materials， improving environmental monitoring systems， and conducting professional training for personnel.

Keywords： food preservation; quality control; preservation technology; packaging materials

近年來，隨著《“十四五”全國農(nóng)業(yè)綠色發(fā)展規(guī)劃》等政策文件對農(nóng)產(chǎn)品保鮮加工及冷鏈物流建設的重視與推動，食品保鮮行業(yè)迎來新的發(fā)展契機[1]。（剩余4441字）