英文食品科学原理资料

Biggest increases are expected in some of the poorest areas, such as Africa, southern Asia, and South America. Human population of Africa will double in 23 years. Population of South America will double in 29 years. Population of Europe will double in 343 years.
1950s:
Controlled-atmosphere packaging (CAP) developed (CAP controls O2 and CO2 in the package to limit respiration and ethylene production, thereby delaying ripening and spoilage).
Pasteurization process for shell eggs by ohmic heating (using electricity).
Flash pasteurization process of fresh juices commercially applied leading to not-from-concentrate citrus juices.
Volume restrictions due to “field heat” produced by fruits & vegetables.
Care of handling livestock and fragile products such as eggs.
Safety issues from static electricity buildup igniting sugar dust or fine flour transfer while avoiding humidity buildup and caking of product.
1960s:
First commercial plant for freeze-drying food opens (1960 - for coffee).
Computer control in processing plants first introduced.
FDA approves irradiation to disinfest wheat and wheat flour (1963), to inhibit sprouting in potatoes (1964), and to extend the shelflife of potatoes (1965).
U.S. Army begins food irradiation program (1953).
Watson & Crick discover the double-helix structure of DNA, laying the foundation for understanding genetics and developing recombinant DNA technology
Projection: Maximum amount of people earth can sustain = 20.7 billion
Food Science Achievements:
1900 - 1999
1900s:
Vacuum packaging - removes atmosphere from food packages. Hydrogenation - to keep unsaturated fats from turning rancid. U.S. & British patents issues for killing bacteria in food with ionizing radiation (1905). In U.S., first commercial freezing of fruit and fish.
FDA approves irradiation to control Trichinella spiralis in pork (1985), to disinfest and/or delay ripening in some fresh fruits and vegetables (1986), and to control microorganisms in spices and herbs (1986).
FOOD SCIENCE
Multidisciplinary Engineering Chemistry/Biochemistry Microbiology Nutrition
Foods as edible biochemicals Touches on many other areas Globalization of world food supply
Active packaging systems introduced that interact with package contents or the package’s internal atmosphere are developed to enhance product freshness
Food fortification begins by fortifying table salt with iodine (1924).
1930s:
Freeze-drying process invented to preserve food. Vitamin D first added to milk through ultraviolet radiation (1933).
Aseptic canning adopted by food manufacturers.
1970s:
Hazard Analysis Critical Control Point (HACCP) system jointly developed by NASA, Pillsbury Co., and the U.S. Army Natick Laboratories.
Food Science and Technology
By Giscience: Scientific study of food from “farm to fork”. Food technology: Use of the information generated by food science to produce safe, nutritious and wholesome food.
1910s:
In U.S., first large-scale commercial pasta production.
1920s:
Clarence Birdseye develops quick-freezing process for foods and first commercializes blanched frozen vegetables.
Recombinant enzyme, chymosin, replaces rennet in most cheese manufacture.
First food from a transgenic plant (a tomato with delayed ripening) comes to market (1994).
1940s:
Mass production of food using automation takes off. Concentrated, frozen, and dehydrated foods produced in mass quantities for shipping overseas to military. Flour first fortified with vitamins and iron (1940). Aseptic processing and packaging is developed, increasing food quality, safety, and retention of nutrients.
UNIT OPERATIONS
Materials handling - Harvesting and transportation while
maintaining product quality to and in the processing plant.
Low temperature storage to maintain perishable produce appearance and vitamin content.
Milestones & Projections:
1830: World human population reaches 1 billion 1930: 2 billion 1960: 3 billion 1975: 4 billion 1999: 6 billion [Assuming a 64-year human life expectancy, of all the people born on earth since its creation, 2/3 are now alive.] 2030: 9 billion
Recombinant DNA technology developed (1973).
1980s:
Modified-atmosphere packaging(MAP) introduced to increase shelflife and protect them from spoilage, oxidation, dehydration, weight loss, and freezer burn.
MORE PEOPLE, LESS FOOD
Widespread food shortages will develop over the next 40 years as a population explosion gradually outstrips world food supply. The food supply is the most immediate constraint on the Earth’s population-carrying capacity.
1990s:
HACCP becomes widely adopted by food manufacturers largely due to regulations by FDA and USDA.
FDA approves use of irradiation to control harmful bacteria in fresh and frozen poultry (1990) and red meats (1997).
Proper handling of spices to retain desirable aroma compounds.
Orange juice fortified with calcium.
High-pressure processed guacamole comes to U.S. market (1998).
Steam pasteurization and vacuuming of beef carcasses introduced to reduce microbial hazards.