中文摘要：

以蒸馏水、橄榄油、3%（体积分数）乙酸及15%（体积分数）乙醇为食品模拟物,研究超高压协同中温杀菌对PA/PE包装材料的影响,处理压强分别为200,300,400 MPa,加压的初始温度分别为10,30,50℃,保压时间为15 min。通过电镜观察材料的结构变化,得到杀菌处理后材料的机械性能及阻隔性能,并进行DSC热性能分析,进一步验证材料性能变化的原因。结果表明：30℃的初始温度下高压处理,能保证材料结构完整性,10℃时材料结构损伤最严重,出现气泡和白色条纹;包装蒸馏水的材料结构损伤最严重,包装橄榄油的材料几乎没有结构损伤。50℃时材料机械性能及阻隔性能下降较明显（P〈0.05）,30℃时材料阻隔性能无显著变化（P〉0.05）,而且包装橄榄油的材料阻隔性能增强,经DSC分析,发现材料结晶度增加。30℃/400 MPa/15min的杀菌条件在保证杀菌效果显著的基础上,可以确保PA/PE包装材料不受到结构及性能的破坏。

英文摘要：

To study the effect of pressure associated medium temperature treatment on PA/PE materials packed with four kinds of food simulation,the food simulation were distilled water,olive oil,3%（volume fraction）acetic acid and 15%（volume fraction）ethanol.The treatment pressure were 200 MPa,400 MPa and 300 MPa,the initial temperature was 10 ℃,30 ℃ and 50 ℃respectively,and the holding time was 15 min.Changes of material structure were observed by scanning electron microscope,the mechanical and barrier properties of PA/PE were obtained by tests,reasons of the properties changes were further verified by DSC analysis.The high pressure treatment can guarantee the structural integrity of PA/PE materials at 30 ℃,however the surface of the materials appeared blister and white stripes seriously at 10 ℃.The most serious damage occurred at the materials packed with distilled water,and the materials packed with olive oil were almost no structural damage.The mechanical and barrier properties of the materials were decreased obviously at 50 ℃（P〈0.05）,but the effect were not obviously at 30 ℃（P〈0.05）,and the barrier properties of PA/PE packed with olive oil were enhanced,in which the crystallinity was found increasing by DSC analysis.On the basis of ensuring better sterilization effect,the PA/PE packaging materials had no structure and performance damage at the sterilization condition of 30 ℃/400 MPa/15 min.