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时间:2019-02-04
《食品加工学(概论)-宜兰大学食品科学系-国立宜兰大学》由会员上传分享,免费在线阅读,更多相关内容在工程资料-天天文库。
1、FoodProcessing–Introduction食品加工學(概論)國立宜蘭大學食品科學系陳輝煌教授(2016/02)§FoodMaterials1.食品原料之定義及用途(1)定義:自然界所存在的天然物質,未經過任何加工過程(2)用途:供生食或加工2.食品原料之分類(1)動物性食品原料脊椎動物:哺乳類動物、鳥類、爬蟲類、魚類無脊椎動物蛋類乳品類(2)植物性食品原料陸生植物類、水產植物類(3)食用油脂3.食品原料之特性(1)食物一般成分(2)動植物之組織特性(3)動植物之萃取物(4)動物肌肉蛋白質(5)肌纖維蛋白質(6)植物
2、纖維與多醣類(7)動植物之油脂特性4.動物死後與植物採收後之變化(1)動物死後變化(2)動物肌肉鮮度指標(3)植物採收後之變化與成熟度指標後熟與催熟5.原料管理與保存(1)原料貯藏目的(2)原料貯藏方法(3)原理管理(4)鮮活原料運輸§PurposeofFoodProcessing1.storage:spoilage,deterioration2.nutrition:preventloss,enrichment3.quality:sensory,hygiene4.valueadded:character,packaging,seaso
3、ning5.convenient:fast,easy,clean6.transportationandselling7.overcomethelimitofseasonandregion§MajorCausesofFoodDeterioration[biological]1.microorganisms(bacteria,yeastsandmolds)2.food-bornedisease3.insect,parasitesandrodents[chemical]4.oxidation5.foodenzymes6.off-flavor
4、formation7.toxinproduction8.contamination:metalion9.nutritionvalueloss[physical]10.temperature(heat—Q10,andcold—coldinjury,retrogradation)11.moistureanddryness12.air(oxygen)13.light14.time§PrinciplesofFoodPreservation1.controlofmicroorganisms(1)Heat(2)Cold(3)Drying(4)Ac
5、id(5)Sugarandsalt(Aw;osmosis—plasmolysis)(6)Smoke(7)Air(8)ChemicalsBactericidespreservatives(9)Radiation2.controlofenzymesandotherfactors(1)Heat(2)Cold(3)Goodhygienepractice(GHP)§AgriculturalProcessing1.Cerealandyamricewheatcornbarleyoatbuckwheatryesorghummille
6、t2.Starchyamstarchcerealstarch3.starchsugarmaltosesyrupglucosefructose4.baking5.beanssoysmallbeanspeanut6.others§MarineFoodProcessing1.characteristicandfreshness2.changesatpostmortemRigormortis→off-rigor→autodigestion(autolysis)→putrefaction3.marinefoodproducts(
7、1)frozenmarinefoods(2)cannedmarinefoods(3)surimiandsurimiproducts(4)dried,smoked,salted,andfermentedmarinefoods§AnimalProcessing1.meatandpoultryprocessing(1)preservationandprocessing(2)Chinesestylemeatproducts(3)western-stylemeatproducts2.eggprocessing(1)structure(2)cha
8、racteristicdenaturationformingemulsioncolorandflavor(3)products3.diaryprocessing(1)variety(2)productsandpr
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