Chap2 保证食品安全的食品加工
1 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
2 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
3 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
4 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
5 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 食品的保燕→食品工业生产 Food transportation = food retail 食品的运输→食品的零售
6 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
4、 Introduction(4) 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 食品获得良好的保癥性 rendering food more palatable and digestible 食品更加美味可口和容易消化吸收
7 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)
5、 Introduction(5) 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 and organoleptic quality 提高食品的营养价值和口感 ensuring safety 保证食品的安全性
8 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 and organoleptic 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) Microorganisms in food are 食品中的傲生物 helpful: for fermentation 有益之处:发酵 competitive: cause spoilage 竞争性:导致食品腐败 hazardous: cause food borne disease 危害性:导致食源性疾病
9 6、Introduction (6) Microorganisms in food are 食品中的微生物 • helpful: for fermentation 有益之处:发酵 • competitive: 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
Objective 2、学习目标 7 o 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
10 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