7.1 Introduction Both food processors and consumers have a basic need for valid and relevant nutritional information; on the one hand to guide production and marketing of genuinely functional products, and on the other to allow selection of products according to efficacy

Introduction: the principles of infrared heating Sir William Herschel discovered infrared – or heat radiation – in the 1800s when he was attempting to determine the part of the visible spectrum with the minimum associated heat in connection with the astronomical observations he was making

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 6 FREEZING AND FROZEN-FOOD STORAGE

1、掌握功能食品的概念和基本要求； 2、了解高新技术在功能食品生产中的应用； 3、了解国内外功能食品发展前景和策略

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 5 REFRIGERATED STORAGE

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 4 COMMERCIAL STERILIZATION

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 3 PASTEURIZATION AND BLANCHING

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 2 THERMAL PROCESSING PRINCIPLES

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 1 INTRODUCTION

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 9 OTHER SEPARATION PROCESSES