Generally, the effects of microwave energy can be classified as either ‘macro￾scopic’ or ‘microscopic’. When the energy is used for heating food the effect is macroscopic and results in a specific heating pattern. However, the causes of certain features are due to microscopic effects, i.e. to physics at the atomic level

Food quality, including colour, texture, flavour and nutritional value, is of key importance in the context of food preservation and processing. Colour, texture and flavour refer to consumption quality, purchase and product acceptability whereas the nutritive values (i.e. vitamin content, nutrients, minerals, health￾related food components) refer to hidden quality aspects. In conventional thermal processing, process optimisation consists of reducing the severity of the thermal process in terms of food quality destruction without compromising food safety

The continuous-flow heat process is a thermal heat-hold-cool process where the foodstuff to be treated is pumped in continuous flow through heat exchanger systems where it is heated to a desired temperature, held at that temperature for a pre-determined time, then cooled to around ambient temperature. After heat treatment, the product is then packaged in an appropriate manner. This process

Preventing the loss of vitamins and nutrients in foods is a paramount concern at all stages of food processing involving heating. One example of the critical need for retaining vitamins is to nourish hospital patients who require vitamins to recover from the stress of illness or surgery.1 This issue has invoked recent studies

A. Trichopoulou and A. Naska, University of Athens 2.1 Introduction Documenting and monitoring dietary patterns are priorities in nutritional epi￾demiology, in the planning of national food and nutrition policies and in the evaluation of nutrition education strategies. Early efforts in documenting dietary patterns were focused on identifying the specific nutrients that may be respon￾sible for effects on people’s health, but recently research has expanded towards studying patterns of food intake. Food data are often derived from:

罐藏容器 罐藏食品工艺流程 装罐和预封 罐头食品的排气 罐头食品的密封 罐头食品的杀菌和冷却 食品在罐藏中的品质变化

第一节 食品辐射(照)的意义及特点 第二节 食品辐射的基本原理 第三节 食品的辐照效应 第四节 食品的辐射及其影响因素 第五节 食品辐照的卫生与安全

一、水分活性与食品品质和稳定性的关系 （一）、aw与微生物活动 (二）、aw与食品中发生的化学变性作用的关系 （三）、aw与食品质构 二、中湿食品 三、干燥品的包装与储运要求

• 食品干燥的基本原理 • 食品在干燥过程中发生的变化 • 食品的干燥方法与技术 • 干燥产品的包装与贮藏

• 食品干燥的基本原理 • 食品在干燥过程中发生的变化 • 食品的干燥方法与技术 • 干燥产品的包装与贮藏