《Food Safety and Home Food Preservation》课程教学课件（PPT讲稿）Lipids and Fats

中华人民共和国国家标准：食品安全国家标准（GB 4789.15—2010）食品微生物学检验、霉菌和酵母计数 National food safety standard Food microbiological examination：Enumeration of moulds and yeasts

小学英语：《Food and drink》课文教学资源（电子教案）Food and drink

Chapter 1 Separation processes-an overview A. S. GRANDISON and M. J. LEWIS Department of Food Science and Technology, The University of Reading, Whiteknights PO Box 226, Reading, RG6 6AP 1.1 FOODS- THE RAW MATERIAL Food and drink play a vital role in all our lives, providing us with the nutrients essential

The packaging sector is an important global industry, representing about 2% of the Gross National Product (GNP) of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe represents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes. Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxygen light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation

As we know from the definition, intelligent or smart packaging monitors and gives information about the quality of the packed food. According to Huis in't give Veld (1996) the changes taking place in the fresh food product can be categorised as (i) microbiological growth and metabolism resulting in pH- changes, formation of toxic compounds off-odours, gas and slime formation

6.1 Introduction The modern food industry is called on to deliver seemingly contradictory market demands. On the one hand consumers want improved safety and sensory quality, together with increased nutritional properties, extended shelf-life and convenience in preparation and use. On the other they want food with a traditional, wholesome image, with less processing and fewer additives

This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications and an overview of current research and development and some of the heat and mass transfer considerations in batch and continuous processes Separations from solids, liquids and gases are briefly discussed. A summary is provided of the more conventional separation techniques such as screening, filtration and centrifugation, and techniques for

Part I Introduction 1 Keys to new product success and failure. 1.1 Food products-the basis of innovation 1.2 Measures of product success and failure 1.3 Key factors in product success . 1.4 Product development process: the basis for success

Managing innovation is a necessary skill for senior management of all food companies producing new raw materials, new ingredients or new consumer products. Company growth and even survival depends on the introduction of successful new products into old and new markets. The dividing line between product success and failure depends on many factors, but the most important are new product qualities, skills and resources of the company, market and marketing proficiency, and an organised product development process