食品质量与安全概论是食品学院相关专业的专业选修课食品安全涉及原料生产加工、 储藏、流通及消费的各个环节,本课程主要介绍环境因素、含天然有毒物质的食品、膳食结 构化学物质污染生物性污染包装材料等对食品不安全的影响,近年来国内外为保证食品安全 采取的措施、食品卫生标准、食品安全控制体系等,通过学习使相关专业的学生对食品质量 与安全及其控制有一个较全面的了解

6.1 生产工艺综述 6.1.1 生产工艺技术的发展 6.1.2 我国聚丙烯工艺技术的发展 6.2 浆液法聚合工艺 6.2.1 工艺概述 6.2.2 Montedison 公司浆液法工艺 6.2.3 Hercules 浆液法工艺 6.2.4 Amoco 化学公司浆液法工艺 6.2.5 三井油化公司浆液法工艺 6.2.6 现代浆液法工艺 6.3 溶液法聚合工艺 6.4 本体法聚合工艺 6.4.1 工艺概述 6.4.2 间歇法聚合工艺 6.4.3 连续式聚合工艺 6.5 本体法-气相法组合聚合工艺 6.5.1 Spheripol 工艺 6.5.2 Hypol 工艺 6.5.3 Borstar 工艺 6.6 气相聚合工艺 6.6.1 气相法工艺概况 6.6.2 Novolen 工艺 6.6.3 Unipol 工艺 6.6.4 Innovene 气相法工艺 6.6.5 Chisso 气相法工艺 6.6.6 住友（Sumitomo）气相法工艺 6.6.7 反应器颗粒技术及 Catalloy 工艺 6.7 工艺技术比较 6.7.1 技术性比较 6.7.2 经济性比较 6.8 原料及公用工程供应和消耗 6.8.1 丙烯的制造 6.8.2 丙烯等主要原料的规格和供应 6.8.3 公用工程的主要规格 6.8.4 原料及公用工程的典型消耗 6.9 聚合物的后处理 6.9.1 挤压造粒 6.9.2 产品均化及包装储存 6.10 工艺控制及先进控制 6.10.1 聚丙烯装置工艺控制 6.10.2 聚丙烯装置的先进过程控制 6.10.2.1 概述 6.10.2.2 APC 系统构成 6.11 安全、卫生及环境保护 6.11.1 安全 6.11.2 三废及环保 6.12 生产工艺发展趋势 6.12.1 催化剂仍是工艺技术发展的推动力 6.12.2 改进现有技术或开发新工艺技术使产品进一步的多样化和高性能化

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

Antimicrobial packaging is one of many applications of active packaging (Floros et al., 1997). Active packaging is the packaging system which possesses attributes beyond basic barrier properties which are achieved by adding active ingredients in the packaging system and/or using actively functional polymers (Han and Rooney, 2002). Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods

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

Interactions within a package system refer to the exchange of mass and energy between the packaged food, the packaging material and the external environment. Food-packaging interactions can be defined as an interplay between food, packaging, and the environment, which produces an effect on the food, and/or package (Hotchkiss, 1997). Mass transfer processes in packaging systems are normally referred to as permeation, migration and absorption(fig8.1). Permeation is the process resulting from two basic mechanisms

During recent years there has been an explosive growth in the market for fresh prepared fruit and vegetable (i.e. produceproducts. The main driving force for this market growth is the increasing consumer demand for fresh, healthy, convenient and additive-free prepared product items. However, fresh prepared produce items are highly perishable and prone to the major spoilage mechanisms of enzymic discoloration, moisture loss and microbial growth. Good manufacturing and handling practices along with the appropriate use of modified atmosphere packaging(mp)are relatively effective at inhibiting

Modified atmosphere packaged (MAP )prepared fresh produce provides substrates and environmental conditions conducive to the survival and growth of microorganisms. Minimal processing treatments such as peeling and slicing disrupt surface tissues, expose cytoplasm and provide a potentially richer source of nutrients than intact produce(Brackett 1994; Barry-Ryan and O'Beirne, 1998, 2000). This, combined with high Aw and either close to neutral (vegetables) or low acid (many fruits) tissue pH, facilitate microbial growth (Beuchat, 1996)

Modified atmosphere packaging(map) is widely used for many food products and is now a commercial and economic reality. MAP is common in markets that have a well established and controlled cold chain and that can sustain a high- priced quality product. However, MAP is a mild preservation method and a major concern is that MAP storage may not provide a sufficient level of safety for the extended storage of fresh chilled food products with regard to pathogenic

Conceptual models are descriptions of our understanding of system that are used to shape the implementation of solutions to problems. 58 The quality and quantum of innovation that will occur in development of modified atmosphere packaging (MAP) strongly depends upon the insights gained from robust conceptual models of components of MAP. In this chapter, we outline a number of simple principles about modified atmosphere(MA) systems that we believe will assist industries that apply MA technology to move beyond the rather