《食品专业英语》6 Quick-Freezing offoods.pptVIP

Part 2 食品科技英语的阅读 1. 了解有关速冻食品的类型及速冻的特点 2. 熟练掌握有关Quick-Freezing的英文单词和短语 3. 掌握一些长句复杂句的翻译技巧。 Lesson 6 Quick-Freezing of Foods 小结 * 食品药品学院 College of food and drug Part 2 食品科技英语的阅读 Lesson 6 Quick-Freezing of Foods 一.词汇讲解 二.课文阅读 三.课后小结 Part 2 食品科技英语的阅读 Preservation n.保存，储藏 Withdrawal n. 回收，撤回 Immersion n. 浸入，浸水 Convection n.传送，运流，对流 Multiplate freezer 多层接触式冻结装置 Cryogenic adj. 制冷的，冷冻的，低温实验法的 Fluidized adj. 流态化的，沸腾的 fluidized bed流化床 Blanch v.热烫 Coating n. 薄层，涂层 Rancidity n.脂肪酸败，腐臭 Poultry n. 家禽 Lesson 6 Quick-Freezing of Foods Part 2 食品科技英语的阅读 Freezing is one of the more common processes for the preservation of foods. Though it has been recognized as a preservation technique for several hundred years, the major developments in its utilization have occurred only in the last century. The preservation of foods by freezing depends on two principles: Lesson 6 Quick-Freezing of Foods 冷冻是食品保藏较常见的加工方法之一。几百年来，尽管人们一直认为冷冻是一种保藏技术，但仅在上个世纪其应用就有了重大发展。食品保藏有以下两个原则：食品保藏基于以下两个原理： 译文 Para. 1 Part 2 食品科技英语的阅读 (a) all types of change that cause decay, whether due to living microorganisms or to the enzymes naturally present, are slowed down at low temperatures; and (b) by freezing the water present in fresh foods it becomes, in effect, withdrawn from the food which can almost be considered, therefore, to have been dried. Lesson 6 Quick-Freezing of Foods (a) 不论是活的微生物还是天然存在的酶类的原因，所有能引起食品腐败的变化类型在低温都会变缓慢；(b)事实上，将新鲜食品中的水冷冻就相当于将食品中的水移出，因此人们可以认为食品得到了干燥。 译文 Para. 1 Part 2 食品科技英语的阅读 A further principle underlying the modern process of quick-freezing is the rapid withdrawal of heat leads to of the watery fraction of the food very small crystals which do much harm to the structure of the commodity frozen the larger crystals produced when the rate of freezing is slow. Lesson 6 Quick-Freezing of Foods 现代速冻工艺的根本的、更深一层的原理是快速移走食品的热会将食品中的水转变成细小的冰晶，而小冰晶对冷冻商品结构的危害性比慢速冷冻形成的大冰晶产生