文档介绍：Chap2 保证食品安全的食品加工
Food Properties Food Spoilage and Food Preservation 涉及内容:食品特征、食品腐败和食品保藏
第一节前言
1、Introduction (1)
Most food is produced
绝大多数的食品是要经过加工处理的
Once or twice per year at harvests
每年在收获季节,可有一到两次的采收
Far away from big cities
原料远离城市
2、Introduction (2)
Food is needed
“民以食为天”
Every day
因为我们每天必须摄取一定量的食品
In urban areas
尤其是在大城市,对食品的质量要求会更高
3、Introduction (3)
That is why there is a need for
这就是为什么对以下两点有需要的原因
Food preservation food industry
食品的保藏食品工业生产
Food transportation food retail
食品的运输食品的零售
Historically, objectives of food
technologies have been :
自古以来,食品加工技术的目的在于:
preservation of food
食品获得良好的保藏性
rendering food more palatable and digestible
食品更加美味可口和容易消化吸收
4、Introduction (4)
In modern times, food technologies are applied with the additional objectives :
在当代,食品加工技术还运用于以下几方面:
developing new food products
开发新食品
giving food desired functional properties
赋予食品更多的功效
improving nutritional anoleptic quality
提高食品的营养价值和口感
ensuring safety
保证食品的安全性
5、Introduction (5)
6、Introduction (6)
anisms in food are
食品中的微生物
helpful: for fermentation
有益之处:petitive: cause spoilage
竞争性:导致食品腐败
hazardous: cause foodborne disease
危害性:导致食源性疾病
To understand : 需要了解:
how different food technologies can be used to prevent spoilage and/or control hazards in foods
防止食品腐败和(或)控制潜在危害的食品加工技术不同
the factors (parameters) which influence the process and thus the safety of the final products
影响加工过程以及终产品安全的各种因素(参数)
how to monitor these factors 如何监控这些因素
Objective 2、学习目标