食品加工（Food Processin.pptVIP

食物的變質 物理變化 溫度 冷 熱 水份 化學變化 空氣 光線 酵素 微生物變化 * jgyj 食品為何腐壞？ 微生物 殺菌 水活性 溫度 pH 密閉容器 幅射 化學藥劑 壓力 氧 風味 褐變 * jgyj 食品的保存方法 罐頭食品 低溫食品 乾燥食品 鹽漬食品 糖漬食品 發酵食品 食品添加物 放射線照射 食品包裝 * jgyj 柵欄技術原理 High temperature (F) Heating Low temperature (T) Chilling,?freezing Reduced?water activity (aw) Drying,?curing,?conserving Increased?acidity (pH) Acid addition or formation Reduced?redox potential (Eh) Removal of oxygen or addition of?ascorbate Biopreservatives Competitive?flora?such as?microbial?fermentation Other?preservatives Sorbates,?sulfites,?nitrites * jgyj Type of Hurdle Physical Aseptic?packaging, electromagnetic energy (microwave, radio frequency, pulsed magnetic fields, high electric fields), high temperatures (blanching,?pasteurization,?sterilization,?evaporation,?extrusion,?baking,?frying),?ionizing radiation, low temperature (chilling, freezing),?modified atmospheres, packaging films (including?active packaging, edible coatings), photodynamic inactivation, ultra-high pressures, ultrasonication, ultraviolet radiation * jgyj Type of Hurdle (continue) Physicochemical Carbon dioxide, ethanol,?lactic acid,?lactoperoxidase, low pH, low?redox potential, low?water activity,?Maillard reactionproducts, organic acids, oxygen, ozone, phenols, phosphates, salt, smoking, sodium nitrite/nitrate, sodium or potassium sulphite, spices and herbs,?surface treatment agents * jgyj Type of Hurdle(continue) Microbial Antibiotics,?bacteriocins, competitive flora, protective cultures * jgyj Synergistic effects(協同效應)of Hurdle Technology Gram-positive bacteria?include some of the more important spoilage bacteria, such as?Clostridium,?Bacillus?and?Listeria. A synergistic enhancement occurs if?nisin?is used against these bacteria in combination with antioxidants, organic acids or other antimicrobials. Combining antimicrobial hurdles in an intelligent way means other hurdles can be reduced, yet the resulting food can have superior sensory qualities. * jgyj 食品熱處理的結果 正面： 殺死微生物，主要是致病菌和腐败菌等有害的微生物； 鈍化酶 * jgyj