-Chap2保证食品安全的食品加工.ppt

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;第一节 前言;1、Introduction (1);2、Introduction (2);3、Introduction (3); 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 ;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;6、Introduction (6); 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;第二节 保证食品安全的食品加工技术;Food technologies can be classified into those that : 食品加工技术可归纳成以下三类： render food safe 提高食品的安全性； control contaminants i.e. prevent growth of microorganisms or production of toxin(s) 控制污染，即防止微生物生长或产生毒素 prevent (re-) contamination 预防（二次）污染;一、提高食品安全性的技术（一）、 Heat treatments加热处理（二）、冷冻（三）、辐照（四）、化学消毒（五）、高压技术;二、控制污染的技术;三、防止再次（二次）污染的技术;一、影响食品安全的食品因素;Temperature 温度;Growth of S. typhimuriumat different temperatures 不同温度下鼠伤寒沙门氏菌的生长;Temperature range for growth of pathogens 致病菌生长的温度范围;;Mycotoxins in food食品中的霉菌毒素;0°;Psychro trophic pathogens嗜冷致病菌;Water is required for the growth and metabolism of microorganisms 水是微生物生长和新陈代谢必需的物质 All the water in foods is not available for microorganisms 并非食品中的水分都能被微生物利用 The degree of availability of water is measured by water activity (a w ) 用水分活度a w 衡量有效水分的含量 Chemical and enzymatic reactions are also affected by availability of water 化学反应和酶反应也受有效水分的影响 ;a w is the ratio of water va