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包装对食品发展的影响外文翻译外文文献
包装对食品发展的影响_外文翻译_外文文献
附件2:外文原文
FOOD PACKING TECHNOLOGY
Packaging is critical to a consumer’s first impression of a product, communi-
cating desirability, acceptability, healthy eating image etc. Food is available in a
wide range of product and pack combinations that convey their own processed
image perception to the consumer e.g. freshly packed/prepared, chilled, frozen,
ultra-heat treated UHT aseptic, in-can sterilised and dried products.
One of the most important quality attributes of food, affecting human sen-
sory perception, is its flavour, i.e. taste and smell. Flavour can be significantly
degraded by processing and/or extended storage. Other quality attributes that
may also be affected include colour, texture and nutritional content. The quality
of a food depends not only on the quality of raw ingredients, additives, methods
of processing and packaging, but also on distribution and storage conditions
encountered during its expected shelf life. Increasing competition amongst
food producers, retailers and packaging suppliers; and quality audits of suppliers
have resulted in significant improvements in food quality as well as a dramatic
increase in the choice of packaged food. These improvements have also been
aided by tighter temperature control in the cold chain and a more discerning
consumer.
One definition of shelf life is: the time during which a combination of food
processing and packaging can maintain satisfactory eating quality under the
particular system by which the food is distributed in the containers and the
conditions at the point of sale. Shelf life can be used as a marketing tool for
promoting the concept of freshness. Extended or long shelf life products also
provide the consumer and/or retailer with the time convenience of product use
as well as a reduced risk of food wastage. The subject of Packaged product
quality and shelf life is discussed in detail in Chapter 3Packaging provides the consumer with important information a
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