果蔬加工工艺学(理论)(Fruit and vegetable processing technology 02549 (Theory)).doc

果蔬加工工艺学(理论)(Fruit and vegetable processing technology 02549 (Theory)).doc

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果蔬加工工艺学02549(理论)(Fruit and vegetable processing technology 02549 (Theory)) Applications: canned pineapple cans, with the requirements of varieties, canned mushroom raw materials requirements (four) canning process (emphasis); Remember: the concept of exhaust, vacuum, cooling, double edge, sterilization, sealing Understanding: the function and method of exhaust, the method of vacuum formation and determination of cans, and its influencing factors Common conditions for sterilization of canned fruits and vegetables and related equipment, cooling method, sectional cooling of glass cans Commercial sterility test Application: Calculation of canned sugar made by double seam forming process (five) canned food inspection and storage (emphasis) Remember: the classification methods of quality inspection of canned, fat to cover the concept of peace. Understanding: common physical and chemical spoilage and microbiological spoilage Application: damage to tank containers and causes of corrosion The third chapter is fruit and vegetable juice First, the purpose and requirements of learning To understand the classification methods of fruit and vegetable juice and the characteristics and development trend of different kinds of fruit and vegetable juice Familiar with the raw material requirements and varieties of fruit and vegetable juice processing Master the basic processing technology, operation points and solutions to common problems of fruit and vegetable juice Two, assessment of knowledge points and assessment objectives (I) types of fruit and vegetable juice (sub priority) Remember: the classification of fruit and vegetable juice, NFC juice Understanding: the further development trend of fruit and vegetable juice industry in China Application: F value includes two values of safe sterilization, F value and F value under actual sterilization condition, and the relationship between actual bactericidal F value and F value under safe sterilization condition (two) raw materials of fru

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