食品专业英语论文
介绍食品科学与工程专业的英语作文
介绍食品科学与工程专业的英语作文英文回答：Food science and engineering is a multidisciplinaryfield that combines the principles of food chemistry, microbiology, engineering, and nutrition to develop newfood products, improve food processing methods, and ensure the safety and quality of food. Food scientists and engineers work in a variety of settings, including food manufacturing plants, research and development laboratories, and government agencies.The food science and engineering curriculum typically includes coursework in the following areas:Food chemistry.Food microbiology.Food processing.Food engineering.Food analysis.Food safety and quality.Students in food science and engineering programs also gain hands-on experience through laboratory work and internships.中文回答：食品科学与工程学是一门多学科交叉领域，它结合食品化学、微生物学、工程学和营养学的原理，以开发新食品、改进食品加工方法并确保食品安全和质量。
我的专业食品科学与工程英语作文范文
我的专业食品科学与工程英语作文范文As a student majoring in Food Science and Engineering, I am passionate about the study of food and its impact on human health and nutrition. This field combines the knowledge of biology, chemistry, and engineering to develop and improve food products, processes, and packaging.In my opinion, food science and engineering play a crucial role in ensuring the safety, quality, and sustainability of our food supply. With the global population on the rise, it is important to find innovative ways to produce, process, and distribute food in a more efficient and sustainable manner. This includes reducing food waste, improving food safety, and developing new food products that meet the nutritional needs of a diverse population.Moreover, food science and engineering also contributeto the development of functional foods and nutraceuticals, which have the potential to improve human health and prevent diseases. By understanding the relationship between food and health, we can create food products that providespecific health benefits, such as improved digestion, immune support, and heart health.In addition, food science and engineering are essential in addressing the challenges of food security and food safety. With the increasing concerns about foodborne illnesses and food contamination, it is important to develop new technologies and processes to ensure the safety and quality of our food supply. This includes the use of advanced packaging materials, innovative processing techniques, and rapid testing methods to detect and prevent foodborne pathogens.Overall, my studies in food science and engineering have provided me with a deep understanding of the science behind food and its impact on our lives. I am excited to continue learning and researching in this field, and I am confident that my knowledge and skills will contribute to the advancement of food science and engineering in the future.作为一名食品科学与工程专业的学生，我对食品及其对人类健康和营养的影响充满热情。
食品专业英语作文模板
食品专业英语作文模板英文回答：Essay Template for Food Science。
Food science is a multidisciplinary field that encompasses a wide range of scientific disciplines, including chemistry, biology, physics, and engineering. It is concerned with the science of food and its applications in the food industry.Food science is a relatively new field, with its origins in the 19th century. However, it has rapidly grown in recent years due to the increasing demand for safe, nutritious, and affordable food.Food scientists are employed in a variety of settings, including academia, industry, and government. They work on a wide range of projects, such as developing new food products, improving food safety, and reducing food waste.Format of a Food Science Essay。
A food science essay typically follows a standard format, which includes:Introduction: The introduction provides a brief overview of the topic and states the thesis statement.Body: The body of the essay provides evidence to support the thesis statement. This evidence can come from a variety of sources, such as scientific studies, government reports, and industry publications.Conclusion: The conclusion summarizes the main points of the essay and restates the thesis statement.Tips for Writing a Food Science Essay。
食品专业的英文作文
食品专业的英文作文英文：As a food major, I am often asked about my thoughts on the food industry and the role of food in our daily lives. In my opinion, food is not just a means of sustenance, but also a way to connect with others and explore different cultures.Food is a universal language that transcends borders and brings people together. For example, when I traveled to Japan, I tried different types of sushi and learned about the country's culinary traditions. Through food, I was able to connect with locals and gain a deeper understanding of their culture.In addition, food can also be a form of self-expression and creativity. Chefs and home cooks alike use ingredients and techniques to create unique and delicious dishes. Food can be a way to showcase one's personality and style.However, the food industry also has its challenges and controversies. Issues such as food safety, sustainability, and ethical practices are important to consider. As a food major, I am constantly learning about these issues and how we can work towards a more responsible and equitable food system.中文：作为一个食品专业的学生，我经常被问及对于食品行业和食品在我们日常生活中的作用有什么看法。
食品专业英语作文模板
食品专业英语作文模板英文回答：As a food professional, I have always been passionate about exploring the world of culinary delights. Food is not just a means of sustenance for me, but a form of art that brings people together and creates unforgettable memories.One of the key aspects of the food industry is food safety. Ensuring that the food we consume is safe and free from contaminants is essential for maintaining public health. For example, in my role as a food safety inspector, I conduct regular inspections of food establishments to ensure they are following proper hygiene and sanitation practices. This includes checking the storage and handling of food, as well as the cleanliness of kitchen equipment.Another important aspect of the food industry is food innovation. Chefs and food scientists are constantly experimenting with new ingredients and cooking techniquesto create unique and exciting dishes. For example, the trend of molecular gastronomy has revolutionized the way we think about food, with dishes like foams, gels, and spherification becoming popular in high-end restaurants.In addition to food safety and innovation,sustainability is also a growing concern in the food industry. As a food professional, I am constantly looking for ways to reduce food waste and promote sustainable practices. For example, I work with local farmers to source fresh, seasonal ingredients and support small-scale producers who prioritize ethical and environmentally friendly practices.Overall, being a food professional is not just a jobfor me, but a way of life. I am constantly inspired by the creativity and passion of my colleagues in the industry, and I am committed to making a positive impact on the world through the power of food.中文回答：作为一名食品专业人士，我一直热衷于探索美食的世界。
介绍食品专业的英语作文
介绍食品专业的英语作文Food industry is a vast and diverse field that encompasses everything from agriculture and food production to food service and distribution. It plays a critical rolein providing nutritious and safe food for people around the world. As a food professional, one can work in various sectors such as food science, food technology, food safety, nutrition, culinary arts, and food business management.In the food industry, food scientists and technologists work to develop new food products and improve existing ones. They conduct research to understand the properties of different ingredients and develop innovative ways toprocess and package food. Food safety professionals ensure that food products meet regulatory standards and are safefor consumption. Nutritionists and dietitians help create healthy and balanced menus for individuals and communities. Chefs and culinary professionals use their culinary skillsto create delicious and visually appealing dishes. Food business managers oversee operations in food companies, restaurants, and other food service establishments.食品行业是一个广阔而多样化的领域，涵盖了从农业和食品生产到餐饮和分销的所有方面。
我的专业食品质量与安全英语作文
我的专业食品质量与安全英语作文Food Quality and SafetyIn recent years, with the increasingly frequent occurrence of food safety incidents, people's attention to food quality and safety has been greatly increased. As a major in food quality and safety, I am deeply concerned about this issue. In this essay, I will discuss the importance of food quality and safety, the challenges we face, and the measures we can take to ensure the safety and quality of our food.First and foremost, it is essential to understand the significance of food quality and safety. The food we consume directly affects our health and well-being. Therefore, ensuring the quality and safety of food is of utmost importance. Foodborne illnesses, contamination, and adulteration can have serious consequences on public health, leading to illnesses, hospitalizations, and even deaths. In addition, food safety incidents can also have a negative impact on the reputation and economy of the food industry. Therefore, it is crucial to prioritize food quality andsafety in all stages of food production, processing, and distribution.There are several challenges that we face in ensuring food quality and safety. One of the major challenges is the globalization of the food supply chain. With food products being sourced from different countries and regions, it becomes difficult to trace the origin of the food andensure its safety and quality. Additionally, the use of pesticides, additives, and preservatives in food production and processing can also pose risks to food safety. Furthermore, the lack of proper food safety regulations and enforcement in some regions can lead to the proliferationof unsafe and low-quality food products.In order to address these challenges and ensure thesafety and quality of our food, several measures can be taken. Firstly, there needs to be a comprehensive and transparent food safety regulatory system in place, with strict enforcement and monitoring. This includes setting standards for food production, processing, and distribution, as well as regular inspections and testing of food products. Additionally, there should be a focus on promotingsustainable and organic farming practices to reduce the use of harmful chemicals in food production. Furthermore, consumer education and awareness programs can help individuals make informed choices about the food they consume, and promote the demand for safe and high-quality food products.As a major in food quality and safety, I am committed to contributing to the improvement of food quality and safety. Through my studies and research, I aim to gain a deep understanding of the various factors that contribute to food safety and quality, and develop innovative solutions to address these issues. I believe that by working together with industry professionals, regulators, and consumers, we can create a safer and healthier food supply chain for everyone.In conclusion, food quality and safety are crucial for the well-being of individuals and the sustainability of the food industry. By understanding the importance of food safety, addressing the challenges we face, and implementing effective measures, we can ensure the safety and quality of our food. As a major in food quality and safety, I amdedicated to making a positive impact in this field and contributing to the advancement of food safety and quality.食品质量与安全近年来，随着食品安全事件的日益频发，人们对食品质量与安全的关注度大大增加。
食品专业的英文作文
食品专业的英文作文英文：As a food major, I have learned a lot about the science behind food and the importance of food safety. One of the most interesting things I have learned is the concept of food preservation.Food preservation is the process of extending the shelf life of food by preventing the growth of microorganismsthat cause spoilage. There are many methods of food preservation, including canning, freezing, drying, and pickling.One example of food preservation is canning. Canning involves placing food in airtight containers and heating them to a temperature that kills any bacteria or microorganisms that may be present. This process allows the food to be stored for long periods of time without spoiling.Another example is pickling. Pickling involves soaking food in a solution of vinegar, salt, and water. The acidity of the solution prevents the growth of bacteria and allows the food to be stored for long periods of time.Food preservation is important because it allows us to have access to a wide variety of foods year-round. It also helps to prevent food waste and reduce the risk offoodborne illness.中文：作为一名食品专业的学生，我学习了很多关于食品科学和食品安全的知识。
食品专业英文论文
Extraction of anthocyanins from red cabbage using high pressure CO2Zhenzhen Xua, b, c, Jihong Wua, b, c, Yan Zhanga, b, c, Xiaosong Hua, b, c, Xiaojun Liao, a, b, c, and Zhengfu Wanga, b, ca College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, Chinab Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, Chinac Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing 100083, ChinaReceived 24 November 2009;revised 30 March 2010;accepted 2 April 2010.Available online 24 April 2010.AbstractThe extraction kinetics of anthocyanins from red cabbage using high pressure CO2 (HPCD) against conventional acidified water (CAW) was investigated. The HPCD time, temperature, pressure and volume ratio of solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) exhibited important roles on the extraction kinetics of anthocyanins. The extraction kinetics showed two phases, the yield increased with increasing the time in the first phase, the yield defined as steady-state yield (y*) was constant in the second phase. The y* of anthocyanins using HPCD increased with higher temperature, higher pressure and lower R(S+L)/G. The general mass transfer model with higher regression coefficients (R2 > 0.97) fitted the kinetic data better than the Fick’s second law diffusion model. As compared with CAW, the time (t*) to reach the y* of anthocyanins using HPCD was reduced by half while its corresponding overall volumetric mass transfer coefficients kL×a from the general mass transfer model increased by two folds.Keywords: Red cabbage; Anthocyanins; High pressure CO2; The general mass transfer model; The Fick’s second law diffusion modelNomenclatureCAWconventional acidified waterHPCDhigh pressure CO2FWfresh weightA519absorbance at 519 nmA519 (pH1.0)A519 in pH 1.0 bufferA519 (pH4.5)A519 in pH 4.5 bufferAA519 (pH1.0) − A519 (pH4.5)Mwmolecular weight of anthocyanin (=433.2 g/mol)DFdilution factor (=10)Εextinction coefficient (=31,600 L cm−1mol−1)Lpath length (=1 cm)Vfinal volume of anthocyanins liquid extracts (L)Mweight of red cabbage (g)V(S+L)volume of solid–liquid mixture (mL)VGvolume of pressurized CO2 (mL)VLvolume of acidified water (mL)R(S+L)/Gvolume ratio of solid–liquid mixture vs. pressurized CO2Ttime (min or s)Yyield of anthocyanins in bulk liquid at given time (mg/100 g FW) y*steady-state yield (mg/100 g FW)t*extraction time to reach y* (min)kL×aoverall volumetric mass transfer coefficient (s−1)S/Lratio of solid to liquid (g/mL)Cconcentration of solute (mg/g)Ddiffusion coefficient or diffusivity (m2 s−1)Xdistance of diffusion (m)Csconcentration of anthocyanins in solid phase at given time (mg/g) Cs,0initial concentration of anthocyanins at t = 0 (mg/g)Cs,iconcentration of anthocyanins at given time t (mg/g)steady-state concentration of anthocyanins at t t* (mg/g)Deffeffective diffusivity (m2 s−1)λfunction of radius (m−2)v/vvolume to volumev/v/vvolume to volume to volumeRMmass ratio of pressurized CO2 vs. solid–liquid mixtureR2regression coefficientDCO2CO2 density (g/mL)SCO2CO2 solubility (g/100 g)Dwaterwater density (g/mL)MLmass of water (g)MGmass of pressurized CO2RMmass ratio of pressurized CO2 to solid–liquid mixtureArticle OutlineNomenclature1.Introduction2.Methods2.1. Preparation of red cabbage2.2. Quantification of anthocyanins2.3. Extraction experiments2.3.1. HPCD extraction2.3.2. CAW extraction3.Kinetic models3.1. The general mass transfer kinetic model3.2. The Fick’s second law diffusion model4.Results and discussion4.1. Effect of the extraction time on the yield of anthocyanins4.2. Effect of the extraction temperature on the steady-state yield y* of anthocyanins4.3. Effect of the extraction pressure on the steady-state yield y* of anthocyanins4.4. Effect of the extraction R(S+L)/G on the steady-state yield y* of anthocyanins4.5. Modeling the extraction kinetics of anthocyanins from red cabbage5.ConclusionsAcknowledgementsReferences1. IntroductionRed cabbage (Brassica oleracea L. var. capitata f. rubra) belongs to the family of Brassicaceae, which is a native vegetable of the Mediterranean region and southwestern Europe (Arapitsas et al., 2008). Recently, it has attracted much attention because of its physiological functions and applications. Anthocyanins rich in red cabbage seem to be responsible for those properties (McDougall et al., 2007).Anthocyanins are glycosides of polyhydroxy and polymethoxy derivatives of 2-phenylbenzopyrylium or flavylium salts (Mazza and Miniati, 1993). Besides giving color to plants, anthocyanins also have an array of health-promoting benefits, as they can protect against a variety of oxidants through a various number of mechanisms (Kong et al., 2003). Health benefits associated with anthocyanins include enhancement of sight acuteness, antioxidant capacity, treatment of various blood circulation disorders resulting from capillary fragility, vaso-protective and anti-inflammatory properties, inhibition of platelet aggregation, maintenance of normal vascular permeability, controlling diabetes, anti-neoplastic and chemoprotective agents, radiation-protective agents, and possibly others due to their diverse action on various enzymes and metabolic processes (Giusti and Wrolstad, 2003). Twenty-four anthocyanins have been separated and identified in red cabbage, all having cyanidin as aglycon, represented as mono- and/or di-glycoside, and acylated, or not, with aromatic and aliphatic acids (Arapitsas et al., 2008). Anthocyanins are soluble in polar solvents, and they are normally extracted from plant materials by using methanol that contains small amount of hydrochloric acid or formic acid (Kong et al., 2003). The extraction with methanol is 20% more effective than with ethanol, and 73% more effective than only water in anthocyanins extractions from grape pulp (Metivier et al., 1980). Acetone has also been used to extract anthocyanins from several plant sources, which allows an efficient and more reproducible extraction, avoiding problems with pectins, and permits a much lower temperature for the same concentration compared with classical acidified aqueous or methanolic solvents (Garcia-Viguera et al., 1998). Nowadays, the residues of organic solvents such as methanol and acetone in these methods are associated with food safety, so the organic solvents are limited in food industry. However, the conventional acidified water (CAW) extraction of anthocyanins is time-consuming and inefficient, and higher extraction temperatures cause the degradation of anthocyanins. Moreover, small amount of acids, such as hydrochloric acid or formic acid, may also cause partial or total hydrolysis of the acyl moieties of acylated anthocyanins present in some plants (Kong et al., 2003). Therefore, it is a key focus to develop new extraction methods with faster extraction rates and higher yields in anthocyanins extraction. Luque-Rodríguez et al. (2007) optimized the extraction condition of anthocyanins using dynamic superheated liquid extraction. Arapitsas and Turner (2008) proposed the extraction of anthocyanins from red cabbage using pressurized solvent extraction. Corrales et al. (2009) studied the high hydrostatic pressure extraction of anthocyanins from grape skins. These studies([Arapitsas et al., 2008], [Luque-Rodríguez et al., 2007] and [Corrales et al., 2009]) indicate that raising extraction pressure may be a new method to improve extraction yield and increase extraction rate.CO2 is a nontoxic agent without posing any problems associated with food safety. The explosive effect of high pressure CO2 (HPCD) is firstly demonstrated to disrupt bacterial cells by the rapid release of gas pressure with the aim of collecting cell contents, numerous studies have showed the efficacy of HPCD to inactivate microorganisms and enzymes in batch, semi-continuous, and continuous systems ([Balaban et al., 1991], [Yoshimura et al., 2002] and [Kincal et al., 2006]). With an eye on the similarity in disrupting cell structure between microbial inactivation and solid–liquid extraction, it is deduced that HPCD also strengthened extraction process by its superior abilities in cell membrane modification, intracellular pH decrease, disordering of the intracellular electrolyte balance, removal of vital constituents from cells and cell membranes. However, there is no study on HPCD-assisted extraction of anthocyanins to date. Limited studies in literature regarding the effect of HPCD on quality of anthocyanin-containing fruit juices are available. Del Pozo-Insfran et al. (2006) reported that no significant change was found in the total anthocyanin content (TAcy) for muscadine grape juices pasteurized by HPCD. Tiwari et al. (2009) also pointed out that high hydrostatic pressure and HPCD caused no degradation of anthocyanins. Kinetic data of extraction were the most important information in understanding the extraction process. The general mass transfer kinetic model and the diffusion model can fit the normal solid–liquid extractions well ([Cacace and Mazza, 2003], [Seikova et al., 2004], [Handayani et al., 2008] and [He et al., 2008]). In this study, HPCD as a novel assisted-extraction technique was used the extraction of anthocyanins from red cabbage for the first time, the effects of the important parameters such as the extraction time, temperature, pressure and volume ratio of solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) on the extraction kinetics was discussed. The extraction kineti cs was fitted to the general mass transfer kinetic model and the Fick’s second law diffusion model for better understanding the HPCD extraction process.2. Methods2.1. Preparation of red cabbageFresh red cabbage was purchased from a local wholesaling market in Beijing in June 2007. Every 1 kg red cabbage shred in a polyethylene bag was stored at −18 °C for further extraction experiments after being frozen at −40 °C for 48 h. Prior to extraction, frozen samples for experiments were crushed in a pulper (Joyoung, JYL-610, Jinan, China) for 1 min with 10 s intervals to avoid samples to be heated.2.2. Quantification of anthocyaninsThe spectrophotometric pH differential method (Rodriguez-Saona et al., 2001) was used to quantify anthocyanins in the extracts in this study. Two dilutions of the same sample were prepared using 0.025 M potassium chloride solution and 0.4 M sodium acetate solution adjusted to pH 1.0 and 4.5 with HCl, respectively. The absorbance (A519) of each dilution was measured at 519 nm against a distilled water blank using an UV–visible spectrometer (T6, Beijing Purkinje General Instrument Co. Ltd., Beijing, China). Anthocyanin content was calculated by the following equation,(1)where A = A519 (pH1.0) − A519 (pH4.5), A519 (pH1.0),A519 at pH 1.0 buffer, A519 (pH4.5), A519 at pH 4.5 buffer, Mw is the molecular weight of anthocyanin (=433.2 g/mol), DF, the dilution factor (=10), ε, the extinction coefficient (=31,600 L cm−1mol−1) and L, the path length (=1 cm).The yield y (mg/100 g fresh weight (FW)) of anthocyanins was calculated with the following equation,(2)where V (L) is the final volumeof the liquid anthocyanins extracts, m (g) is the weight of red cabbage.The TAcy in red cabbage was determined according to the method described by Zhang et al. (2008) with modification. Frozen red cabbage (500 g) were extracted by crushing with 0.5% trifluoroacetic acid (Beijing Chemical Reagent Co., Beijing, China) in 2 L methanol (Beijing Chemical Reagents Company, Beijing, China) after standing for 4 h at 4 °C, until the end extract was colorless after five times extractions, the mixture was filtere d by a nylon bag with 165 μm pore diameter at 4 °C. The liquid was evaporated using a rotary evaporator (SENCQ R-501, Shenshun Biotechnology Co., Shanghai, China) to remove methanol, the temperature was 35 °C. Then, the TAcy in red cabbage was quantified using the spectrophotometric pH differential method. The TAcy in the red cabbage is 69.0 ± 0.8 mg/100 g FW in this study.2.3. Extraction experimentsNinety-six extractions in random order were carried out and the extraction conditions for each group are shown in Table 1. For both HPCD and CAW, the ratio of solid vs. liquid ratio (S/L) was 1:10 (g/mL), pH 2.0 ± 0.2 by 0.04 mol/L citric acid (Beijing Chemical Reagents Company, Beijing, China), the extraction times were 3, 6, 10, 15, 21, 28, 36, 45 min, the extraction temperatures were 40 and 60 °C. The t* was defined as the extraction time when the y*, the steady-state yield, was achieved for each group. All experiments were two replications.Extraction method HPCDStandard order 1 2 3 4 5 6Temperature (°C) 60 60 60 40 40 40R(S+L)/G (mL/mL) 140/710 410/440 690/160 140/710 410/440 690/160m (g) 10 30 50 10 30 50V L (mL) 100 300 500 100 300 500V G (mL) 710 440 160 710 440 160Extraction method CAWStandard order 7 8 9 10 11 12Temperature (°C) 60 60 60 40 40 40Extraction method HPCDm (g) 10 30 50 10 30 50V L (mL) 100 300 500 100 300 5002.3.1. HPCD extractionThe HPCD system in this study was described by Liao et al. (2009), the CO2 purity was 99.9% (Beijing Analytical Apparatus Co., Beijing, China). The pressure level of HPCD was 10 MPa. An actual volume of HPCD vessel was 850 mL in the HPCD system, the volume of the solid–liquid mixture (V(S+L)) (140, 410 and 690 mL) was measured with a measuring cylinder at room temperature and atmosphere pressure, the volume of pressurized CO2 (VG) corresponding was 710, 440 and 160 mL, so the volume ratio of the solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) was 140/710, 410/440, 690/160, respectively. The value change of the V(S+L) at this experimental conditions (10 MPa, 40 °C or 60 °C) was neglected since that the density of water are 0.9971 g/mL at 25 °C and 0.1 MPa, 0.9965 g/mL at 40 °C and 10 MPa, and 0.9875 g/mL at 60 °C and 10 MPa (/chemistry/fluid/). A given weight of red cabbage sample was pac ked in a nylon bag with 165 μm pore diameter and placed into the vessel, the corresponding volume of acidified water (VL) preheated in a thermostatic water bath was filled into the vessel, and the cover of the vessel was tighten. When the desired temperature of the mixture reached a preset temperature, the mixture was pressurized by a plunger pump to 10 MPa, then maintained at 10 MPa for a required treatment time, the decompression was performed by releasing CO2 into the atmosphere using a pressure relief valve. After completion of HPCD extraction, the anthocyanins solution was automatically separated from the solid–liquid mixture through filtration of the nylon bag and collected into a sample bottle.2.3.2. CAW extractionThe CAW extraction under atmospheric pressure as a control was performed using HPCD system without pressurization.3. Kinetic models3.1. The general mass transfer kinetic modelAnthocyanins of red cabbage are dissolved in the cellular sap and are synthesized in intracellular organelles called anthocyanoplast in vivo (Mazza and Miniati, 1993), the anthocyanoplast, which is typically spherical and normally only one is present in each pigmented cell, and lies in the main cell vacuole (Pecket and Small, 1980). Richardson et al. (2002) presented the general mass transfer theory of the solid–liquid extraction that the cell wall was a major resistance to mass transfer because of its rigid structure. The mass transfer resistance of the anthocyanoplast membrane and vacuole membrane here are assumed to be negligible compared to the mass transfer resistance of the cell wall following the above-mentioned theories. The general mass transfer model described by Handayani et al. (2008) is following:(3)where y (mg/100 g FW) calculating by Eq. (1) and (2)(1)and (2), is yield of anthocyanins in bulk liquid at each given time (Table 1), the y* (mg/100 g FW) is the steady-state yield, kL×a is overall volumetric mass transfer coefficient (s−1), t is the time of extraction (min).3.2. The Fick’s second law diffusion modelFick (1855) presented the Fick’s second law as following:(4)where C is concentration of the solute (mg/g), t is the time of diffusion (s), D isthe diffusion coefficient or diffusivity (m2 s−1), x is the distance of diffusion (m). In this study, it is supposed that minced red cabbage, which crushed by a pulper, is a symmetrical cylindrical shape with a constant radius, Deff is set constant which is the diffusivity considering the geometrical shape of minced red cabbage, the initial anthocyanins in red cabbage is uniform, the solution is well-mixed, the concentration of anthocyanins at the solid–liquid interface is in equilibrium, the main movement of anthocyanins from inside the solid is diffusion during the extraction. The modification of the Fick’s second law (Ly et al., 2007) (Eq. (5)) is used to calculate Deff (m2 s−1) in this study,(5)where Cs (mg/g) calculated by Eq. (1) and (2)(1) and (2) andTAcy, is the concentration of anthocyanins in the solid phase at each given time, i.e. Cs,0, the concentration of anthocyanins in the solid phase at t = 0, Cs,i, the concentration of anthocyanins in the solid phase at t = t, , the final concentration of anthocyanins in the solid phase at the end of the experiment (t t*), t, the time (s), Deff, the effective diffusivity (m2 s−1)), λ(m−2), a function of the radius (Crank, 1975).The analyses of data were collected and processed by Office 2003 Excel (Microsoft Co., Redmond, USA). Curves fitting and plotting were performed with OriginPro 7.5 (OriginLab Co., Massachusetts, USA).4. Results and discussion4.1. Effect of the extraction time on the yield of anthocyaninsAs shown in [Fig. 1] and [Fig. 2], the experimental kinetic data (represented as symbols) of anthocyanins from red cabbage extracted by CAW and HPCD at 40 and 60 °C. All the experimental extraction kinetics curves are noticeably characterized with two distinct phases. In the first phase, the yield increases with increasing the extraction time, reflecting a faster solubility of anthocyanins into the unsaturated extraction solutions of anthocyanins in the beginning. In the second phase, the yield was maximized into the steady-state yield y*, indicating that mobility of anthocyanins from red cabbage into solution approaches zero in the remaining time. Moreover, the yield of the HPCD extraction is higher than that of the CAW extraction in the first phase as well as the y* of the HPCD in the second phase. The maximum of the y* is 47 ± 0.81 and 58.29 ± 0.56 mg/100 g FW using HPCD at 40 °C and 60 °C, respectively, as compared to 44.09 ± 0.27 mg and 55.60 ± 0.34 mg/100 FW using CAW (Table 2). Meanwhile, HPCD reduces the t* almost by half as compared with CAW.Full-sizeimage(35K)Full-sizeimage(35K)Fig. 1.Yield of anthocyanins using CAW with the V(S+L) of 140, 440 and 690 mL, and the general mass transfer kinetic model fit. (a) 40 °C and (b) 60 °C.View Within ArticleFig. 2.Yield of anthocyanins using HPCD with the R(S+L)/G of 140/710, 440/410 and 690/160, and the general mass transfer kinetic model fit. (a) 40 °C and (b) 60 °C.View Within ArticleTable 2. Experimental values of the steady-state yield y* and the time t* to reach the y*, and the kinetic parameters calculated by the general mass transfer kinetic and the Fick’s second law diffusion models.Extraction method HPCDStandard order 1 2 3 4 5 6Full-size tableView Within Article4.2. Effect of the extraction temperature on the steady-state yield y* of anthocyaninsAs shown in Table 2, the y* at 60 °C is higher than at 40 °C with a shorter t* for HPCD and CAW. These results are in contradiction with some earlier studies. Cacace and Mazza (2003) pointed out that the critical temperature was around 35 °C, at which the y* was achieved by extracting anthocyanins from black currant with aqueous ethanol, and there was a sharp decrease inanthocyanin content when extraction temperature was above 45 °C. Chen et al. (2007) reported that the temperature was maintained at 40 °C by optimizing ultrasound-assisted extraction parameters of anthocyanins from red raspberry. This different behavior of the extraction temperatures mainly results from plant matrixes since the susceptibility of anthocyanins from various plants to the extraction temperatures is different due to their chemical structure. The major anthocyanins in red cabbage are acylated with aromatic acids, i.e. cyanidin-3,5-diglucoside, cyanidin3-sophoroside-5-glucoside and cyanidin-3-sophoroside-5-glucoside acylated with sinapic acid (Arapitsas et al., 2008). The aromatic acyl groups in anthocyanins improve their stability to higher temperatures (Malien-Aubert et al., 2001). Chigurupati et al. (2002) showed that anthocyanins from red cabbage were stable and their loss was less than 10% after 10 days at 50 °C in buffer solution (pH 3.0). Jing and Giusti (2007) worked on the extraction of anthocyanins from purple corn with high aromatic acyl group and achieved the y* at 50 °C with deionized water and acidified water. Higher temperature (60 °C) favors the extraction of anthocyanins from red cabbage by HPCD and CAW, increasing the y* and reducing the t* in this study.4.3. Effect of the extraction pressure on the steady-state yield y* of anthocyaninsAs shown in Table 2, the y* using HPCD is higher than that using CAW in this study, indicating that high pressure enhances the extraction of anthocyanins from red cabbage. Luque-Rodríguez et al., 2007 J.M. Luque-Rodríguez, M.D. Luque de Castro and P. Pérez-Juan, Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemakingresidues, Bioresource Technol. 98 (2007), pp. 2705–2713. Article | PDF (426 K) | ViewRecord in Scopus | Cited By in Scopus (18)Luque-Rodríguez et al. (2007) showed that the y* of anthocyanins using dynamic superheated liquid extraction (1:1 (v/v) ethanol–water acidified with 0.8% (v/v) HCl, 120 °C, 30 min, 1.2 mL/min and 8 MPa dry nitrogen) was 3-folds by dynamic conventional solid–liquid extraction. Arapitsas and Turner (2008) showed that the y* of the extraction of anthocyanins from red cabbage using pressurized solvent extraction (2.5 g of sample, 25 mL solvent of water/ethanol/formic acid = 94/5/1 (v/v/v), 99 °C, 7 min, and 5 MPa dry nitrogen) was 662 μg/g, while it was 242 and 302 μg/g by the control ext raction (3.0 g of sample, 20 mL solvent of water/ethanol/formic acid = 94/5/1 (v/v/v) for 3 and 60 min at 10 °C). Corrales et al. (2009) showed that the y* of anthocyanins from grape skins using high hydrostatic pressure extraction (100% ethanol, 50 °C, S/L = 1:4.5, 600 MPa, the pressure transmitting medium was water/glycol = 20/80 (v/v)) was about 23% higher than under control condition (100% ethanol, 50 °C, S/L = 1:4.5, 0.1 MPa). These results, as well as the result in this study indicate that raising pressure increases the y* of anthocyanins from various plants. Moreover, the extraction solvent of anthocyanins using HPCD is carbonated water with small quantities of citric acid, which makes this novel pressure extraction method more environment-friendly and safer to the consumers.4.4. Effect of the extraction R(S+L)/G on the steady-state yield y* of anthocyaninsAs shown in Table 2, there is an increasing tendency in the y* using CAW with increasing the V(S+L) considering the identical S/L = 1:10 (g/mL) at 40 and 60 °C. On the contrary, the y* using HPCD decreases with increasing the V(S+L), that is, the y* increases with decreasing the R(S+L)/G. Generally speaking, heat can be transmitted to a liquid more efficiently that to a vapour phase. When the corresponding V(S+L) is 140, 410 and 690 mL, the vapour medium contacting with the vessel is 710, 440 and 160 mL, so more vapour volume is involved, lower heat transfer efficiency is obtained between the solid–liquid mixture with the vessel. The controversialtendency in the HPCD extraction indicates that the R(S+L)/G during extraction contributes a lot to the y*.In HPCD extraction system, there are five forms associated with CO2, including supercritical CO2, H2CO3 and its dissociated products such as H+, , and , which possibly playdifferent roles in the HPCD extraction of anthocyanins. The mechanism of HPCD extraction underlying is hypothesized as followed. Firstly, supercritical CO2 with gas-like diffusivity and liquid-like dissolving power with nonpolar and lipophilic properties dissolves the wax layer outside red cabbage cells and the phospholipid layers of cell membranes, disrupting the structure of intact cells and accelerating the stripping of components inside the cells. Secondly, Cacace and Mazza (2003) reported that the Deff for anthocyanins extraction increased with increasing acidic gas SO2 concentration in solvent, SO2 favored the extraction by increasing solubility of anthocyanins into the liquid and enhancing Deff of anthocyanins through the solids, CO2 might performed the similarity to SO2 in anthocyanins extraction in this study. More importantly, the explosive effect during decompression of HPCD causes the destruction of cell structure (Enomoto et al., 1997), which drives the mass transfer of anthocyanins. Therefore, the explosive effect is possibly predominant in the extraction of anthocyanins by destroying red cabbage cells and accelerating mass transfer of solute in matrix. The explosive effect is closely controlled by the mass ratio of pressurized CO2 vs. solid–liquid mixture (RM), which depends on the R(S+L)/G in this system when the decompression rate is identical. Higher RM produces stronger explosive effect, which causes more anthocyanins to be extracted and rapider mass transfer in the HPCD extraction. In the pure water, the RM calculated by the density and solubility of CO2 is estimated in Table 3 similar to the experimental conditions in this study, which increase with decreasing the R(S+L)/G. Since Calix et al. (2008) found the solubility of CO2 in orange juice and apple juice was significantly reduced due to the presence of solutes, the RM in this study is lower than in the pure water, but the RM still increase with decreasing the R(S+L)/G, i.e. decreasing the R(S+L)/G means more pressurized CO2 and less solid–liquid mixture in HPCD extraction system. Therefore, the R(S+L)/G is a vital parameter in the HPCD extraction, the y* is seemly affected by the R(S+L)/G.Table 3. The estimation of the mass ratio of pressurized CO2 to solid–liquid mixture (RM)Standard order VL(mL)VG(mL)R(S+L)/GDCO2(g/mL)aSCO2(g/100g)bDwater(g/mL)cML+S(g)dMG(g)eRM1 100 750 100/750 0.28 4.5 0.9875 98.75 203.2 1.872 300 550 300/550 0.28 4.5 0.9875 296.25 136.5 0.423 500 350 500/350 0.28 4.5 0.9875 493.75 67.0 0.124 100 750 100/750 0.59 5.4 0.9965 99.65 424.2 3.875 300 550 300/550 0.59 5.4 0.9965 298.95 275.7 0.846 500 350 500/350 0.59 5.4 0.9965 498.25 121.3 0.22Full-size tableMG1 = VG×DCO2 (g) , mass of pressurized CO2 which does not dissolve into the liquid phase in the vessel.MG2 = (g), mass of pressurized CO2 dissolving into the liquid phase in the vessel.a Density of CO2 (Dodds et al., 1956).b Solubility of CO2 (Clifford and Williams, 2000).c Density of water (/chemistry/fluid/).d Mass of solid–liquid mixture.e Mass of pressurized CO2, MG = MG1 + MG2.View Within Article4.5. Modeling the extraction kinetics of anthocyanins from red cabbageThe kinetic data in this study are fitted to the general mass transfer kinetic model in [Fig. 1] and [Fig. 2] (represented as solid lines) an d the Fick’s second law diffusion model (not shown here). As shown in Table 2, all the regression coefficients (R2 > 0.97) using the general mass transfer mod el are higher than using the Fick’s second law diffusion model, indicating that the general mass transfer kinetic model is better to fit the kinetic data of anthocyanins obtained from HPCD and CAW in this study. The parameter kL×a in the HPCD extraction is as two folds as in the CAW extraction, which provides effective evidences to support that the t* of anthocyanins using CAW is as twice as using HPCD. The results confirm that HPCD accelerates the extraction process of anthocyanins and effectively increases the extraction efficiency.5. ConclusionsThe extraction kinetic curves are characterized with two phases as a function of the extraction time. Higher temperature increased the steady-state yield y* of anthocyanins from red cabbage and reduced the corresponding extraction time t* in the HPCD and CAW extractions. High pressure favored the extraction of anthocyanins, and increasing the volume of pressurized CO2 benefited the steady-state yield y* in the HPCD extraction. The general mass transfer kinetic model provided better fitting to the extraction kinetic data than the Fick’s second law diffusion model. HPCD could be used as a novel assisted extraction for bioactive compounds from plant matrixes. However, further studies would be required to optimize extraction conditions and elucidate the extraction mechanism by HPCD.AcknowledgementsThis research work is supported by project No. 30771511 of the National Natural Science Foundation of China and project No. 2006BAD27B03 of the Science and Technology Support in the 11th Five-Year Plan of China. We thank Chenguang Biotech Group Co. Ltd. (Hebei, China) for their financial support.。
介绍食品专业英文作文
介绍食品专业英文作文英文：I am a food science major and I love everything about it. Food is such an important part of our lives and being able to understand the science behind it is fascinating to me. In my classes, I learn about the chemistry, microbiology, and nutrition of food. I also learn aboutfood processing and preservation techniques.One of the most interesting things I have learned in my classes is about food additives. There are so manydifferent types of additives that are used in food, such as preservatives, flavorings, and colors. Some people are concerned about the safety of these additives, but I have learned that they are thoroughly tested and regulated bythe government to ensure that they are safe for consumption.Another thing I enjoy about my major is the hands-on experience I get in the lab. We get to work with differentfood products and learn how to analyze them. One project we did was to analyze the sugar content in different types of fruit juice. It was interesting to see how the sugarcontent varied between different brands and types of juice.Overall, I am really enjoying my food science major. I feel like I am learning so much about something that is so important in our daily lives. I am excited to see wherethis major will take me in the future.中文：我是食品科学专业的学生，我非常喜欢这个专业。
食品专业英语作文模板
食品专业英语作文模板Food Science and Technology: A Comprehensive Overview.The realm of food science and technology encompasses a vast array of disciplines, each contributing to the understanding, production, and preservation of food. This comprehensive field combines elements of chemistry, biology, engineering, and nutrition to ensure the safety, quality, and accessibility of the food we consume.Understanding the Fundamentals.At the core of food science lies the study of food composition and properties. This involves analyzing the chemical makeup of food components, such as proteins, carbohydrates, fats, vitamins, and minerals. Understanding these elements enables food scientists to determine the nutritional value, sensory characteristics, and shelf lifeof different food products.Food Production and Processing.Food processing plays a crucial role in transforming raw agricultural products into the edible foods we find on our plates. This involves a range of techniques, including harvesting, sorting, washing, cutting, heating, drying, and packaging. Food scientists design and optimize these processes to retain nutrients, enhance flavor, and ensure the safety and quality of the final product.Food Safety and Preservation.Ensuring the safety of our food supply is paramount in food science. Scientists work diligently to identify and control potential hazards, such as microorganisms, chemicals, and physical contaminants. They develop and implement food preservation methods, including refrigeration, freezing, canning, and drying, to extend the shelf life of food and prevent spoilage.Food Quality and Analysis.Food quality encompasses a wide range of attributes, including appearance, texture, taste, and nutritional value. Food scientists employ sensory evaluation techniques to assess these qualities and ensure that food products meet consumer expectations. They also develop analytical methods to detect adulteration, contamination, and nutritional deficiencies.Food Engineering and Packaging.Food engineers design and optimize equipment, processes, and packaging systems used in food production and processing. This involves developing innovativetechnologies to improve efficiency, reduce waste, andensure food safety. Packaging plays a vital role in protecting food from environmental factors and preservingits quality and freshness.Emerging Trends and Innovations.The field of food science and technology is constantly evolving, driven by technological advancements and consumerdemands. Emerging trends include:Personalized nutrition: Tailoring food products to individual dietary needs and preferences.Functional foods: Foods that provide additional health benefits beyond basic nutrition.Plant-based foods: Developing alternative protein sources and creating plant-based substitutes for animal products.Smart packaging: Packaging that monitors food quality, detects spoilage, and communicates with consumers.Novel food processing technologies: Utilizing advanced techniques to enhance food quality, safety, and sustainability.Career Opportunities.The field of food science and technology offers amultitude of career opportunities for individuals with a passion for food and science. Graduates can pursue roles in:Food research and development.Food safety and regulation.Food processing and manufacturing.Food packaging and design.Food quality assurance and control.Sensory evaluation.Food marketing and sales.Conclusion.Food science and technology is an indispensable field that plays a vital role in ensuring the safety, quality,and accessibility of our food supply. By combiningscientific principles with practical applications, food scientists contribute to the health and well-being of society. As the world population continues to grow and food production faces new challenges, the importance of food science and technology will only increase in the years to come.。
食品专业英语论文
Science, uncertainty and policy: food for thought科学，不确定性和政策：有关食品的思考08食科汪强20080808132John R. Krebs *Food Standards Agency, PO Box 30080, Elephant & Castle, London SE1 6YA, UKAbstractThe organisation and work of the Food Standards Agency are described. The Agency is a new non-Ministerial Government department with responsibility for protecting the health of the public and other interests of consumers in relation to food. Its roles encompass assessment of risk (through scientific expert committees) as well as risk communication and management. Among the many changes that the Agency has brought about is a new commitment to openness. All policy discussions and decisions take place in public. Diet and bovine spongiform encephalopathy are used as examples to illustrate the Agency’s approaches to dealing with risk and uncertainty. Crown Copyright © 2001 Published by Elsevier Science Ireland Ltd. All rights reserved.摘要：对食品标准局的组织和工作进行了阐述。
介绍食品科学与工程专业的英语作文
介绍食品科学与工程专业的英语作文【中英文版】Title: An Introduction to Food Science and EngineeringFood Science and Engineering is a multidisciplinary field that combines the study of food chemistry, microbiology, processing technology, and engineering principles to enhance the safety, quality, and sustainability of food production and processing.This specialized field plays a crucial role in ensuring food security, addressing food-related challenges, and meeting the growing demand for safe and nutritious food globally.The study of food chemistry in Food Science and Engineering focuses on understanding the chemical composition of food, the physical properties of food components, and the changes that occur during food processing and storage.This knowledge is essential for developing food preservation techniques, improving food quality, and ensuring food safety.Food microbiology is another critical aspect of this field.It involves studying the microorganisms that naturally occur in food and the role they play in food spoilage, fermentation, and foodborne illnesses.Understanding these microorganisms helps in implementing effective food preservation strategies and ensuring the safety of food products.Food processing technology is the core of Food Science and Engineering.It encompasses the methods and techniques used to transform raw agricultural products into safe, palatable, and marketable food products.This includes processes such as harvesting, handling, cleaning, sorting, grading, packaging, preservation, and processing.Students in this field learn about various food processing equipment and technologies, food plant design, and quality control systems.In addition to these core subjects, Food Science and Engineering also covers topics such as food engineering principles, food safety and quality management systems, food laws and regulations, and the impact of food production and consumption on the environment.This comprehensive approach ensures that professionals in this field have the knowledge and skills to address the complex challenges facing the food industry.The demand for food scientists and engineers is increasing globally.They are employed in various sectors such as food and beverage manufacturing, foodservice, research and development, regulatory agencies, and academia.The role of these professionals goes beyond ensuring food safety and quality; they also contribute to developing sustainable food production systems, reducing food waste, and promoting nutrition and health.In conclusion, Food Science and Engineering is a vital field thatencompasses the study of food chemistry, microbiology, processing technology, and engineering principles.Professionals in this field play a significant role in ensuring food safety, quality, and sustainability.With the growing global population and the increasing demand for safe and nutritious food, the importance of Food Science and Engineering is likely to grow in the coming years.。
对食品专业英语的看法作文
对食品专业英语的看法作文Title: The Significance of English in the Food Industry。
In today's interconnected world, proficiency in English has become increasingly vital, particularly in specialized fields such as the food industry. English serves as the lingua franca of global trade, communication, and innovation, and its importance cannot be overstated in the context of food science, production, and marketing.Firstly, English plays a crucial role in facilitating international trade within the food industry. With supply chains spanning across continents, effective communication between producers, suppliers, distributors, and retailersis essential for ensuring the seamless flow of goods. English serves as the common language in negotiating contracts, discussing product specifications, and resolving any issues that may arise along the supply chain. Moreover, understanding technical terms and industry-specific jargonin English is indispensable for navigating regulatoryframeworks and compliance requirements in different markets.Secondly, English proficiency is essential forfostering collaboration and knowledge exchange among food scientists, researchers, and professionals worldwide. Breakthroughs in food technology, product innovation, and food safety standards often emerge from collaborativeefforts between experts from diverse cultural andlinguistic backgrounds. By being proficient in English, individuals can actively participate in international conferences, research collaborations, and professional networks, thereby staying abreast of the latest developments and best practices in the field.Furthermore, English fluency is advantageous for food marketing and branding strategies aimed at reaching global audiences. As consumer preferences and trends evolve rapidly, food companies must tailor their marketing campaigns to resonate with diverse cultural sensibilities and linguistic nuances. English serves as the primary language of global advertising, digital marketing, andsocial media platforms, enabling brands to communicatetheir messages effectively and engage with consumers on a global scale. Additionally, proficiency in English allows food professionals to interpret market research data, analyze consumer feedback, and adapt their marketing strategies accordingly to stay competitive in the global marketplace.In addition to its practical applications, mastering English in the food industry opens doors to a wealth of educational and career opportunities. Many prestigious universities and research institutions offer courses, programs, and certifications in food science, nutrition, and culinary arts conducted in English. By being proficient in English, individuals can access world-class education and training resources, broaden their knowledge base, and enhance their professional credentials. Moreover, multinational food corporations often prioritize candidates with strong English language skills for leadership positions, international assignments, and cross-cultural management roles, reflecting the importance of English proficiency in advancing one's career trajectory in the global food industry.In conclusion, English proficiency is indispensable for success in the modern food industry, where globalization, innovation, and market dynamics are constantly reshaping the landscape. Whether it's facilitating international trade, fostering collaboration, driving marketing strategies, or advancing career opportunities, English serves as the key that unlocks a world of possibilities for individuals working in the food sector. Therefore,investing in English language skills is not only beneficial but essential for thriving in a globalized and interconnected food industry.。
我的专业食品质量与安全英语作文
我的专业食品质量与安全英语作文Food quality and safety is a critical aspect in my profession as a food scientist. Ensuring that the food we produce meets high quality standards and is safe for consumption is our top priority. In this essay, I will discuss the importance of food quality and safety in my profession and the measures we take to ensure it.First and foremost, food quality refers to the characteristics of a food product that make it acceptable to consumers. This includes factors such as taste, texture, appearance, and nutritional value. As a food scientist, it is crucial for me to ensure that the food products we develop meet these quality standards. This involves conducting extensive research and testing to determine the optimal ingredients, processing methods, and packaging techniques to maintain the quality of the food.In addition to quality, food safety is another key consideration in my profession. Food safety refers to the measures taken to prevent foodborne illnesses and ensure that the food we produce is free from harmful contaminants. This involves adhering to strict hygiene and sanitation practices, as well as following regulations set by food safety authorities. As a food scientist, I work closely with food technologists,microbiologists, and other experts to develop and implement safety protocols to protect consumers from foodborne illnesses.One of the most important aspects of ensuring food quality and safety is quality control. This involves monitoring every step of the production process, from sourcing raw materials to packaging the final product. By conducting regular inspections and quality checks, we can identify any potential issues and address them before they become a problem. Quality control also involves tracking and tracing the ingredients used in the food products, as well as implementing strict quality assurance measures to ensure that the final product meets our standards.Another important aspect of ensuring food quality and safety is regulatory compliance. In my profession, we must adhere to strict regulations set by food safety authorities, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in Europe. These regulations set out guidelines for food production, labeling, and packaging to ensure that the food we produce is safe for consumption. By following these regulations, we can ensure that our food products meet the highest standards of quality and safety.Overall, food quality and safety are paramount in my profession as a food scientist. By adhering to strict quality control measures, implementing safety protocols, and following regulatory guidelines, we can ensure that the food products we produce are of the highest quality and safe for consumption. As a food scientist, it is my responsibility to ensure that the food we produce meets these standards and protects the health and well-being of consumers.。
食品专业英文作文
食品专业英文作文I have always been fascinated by the world of food and cooking. The way different ingredients come together to create a delicious dish is truly amazing. 。
Working in the food industry has given me the opportunity to explore various cuisines and cooking techniques. I have learned so much about the importance of quality ingredients and proper cooking methods.One of the most exciting parts of being in the food industry is the constant innovation and creativity. Chefs are always coming up with new and exciting dishes, and it's inspiring to see how they push the boundaries oftraditional cooking.Food safety is a top priority in the food industry.It's crucial to ensure that the food we produce is safe for consumption. This involves following strict hygiene and sanitation practices, as well as adhering to food safetyregulations.The food industry is constantly evolving, and it's important to stay updated on the latest trends and developments. Whether it's new cooking techniques, food trends, or dietary preferences, staying informed is essential in this fast-paced industry.I am passionate about creating delicious and nutritious food that brings people together. Food has the power to evoke emotions and create lasting memories, and I am proud to be a part of an industry that has such a significant impact on people's lives.。
介绍食品专业的英语作文
介绍食品专业的英语作文Studying food science and technology is not just about learning how to cook delicious meals, it is also about understanding the science behind food and how it impacts our health.学习食品科学与技术不仅仅是学习如何烹饪美味佳肴，更是了解食物背后的科学知识以及它对我们健康的影响。
One of the key components of the food industry is food safety. Food safety is crucial in ensuring that the food we eat is free from harmful bacteria and contaminants.食品行业的一个关键组成部分是食品安全。
食品安全对于确保我们所吃的食物没有有害细菌和污染物至关重要。
Food scientists work to develop new food products that are not only tasty but also nutritious and safe to consume. They conduct research on ingredients, packaging, and preservation methods to enhance the quality and shelf life of food products.食品科学家致力于开发新的食品产品，这些产品不仅美味，而且还营养丰富，安全可食。
他们对成分、包装和保存方法进行研究，以提高食品产品的质量和货架寿命。
In addition to food safety, sustainability is also a major concern inthe food industry. Food production must be sustainable to ensure that future generations have access to safe and nutritious food.除了食品安全外，可持续性也是食品行业的一个重要关切。
食品专业英语论文
Discussion on functional foods of dietary fiber班级:10食品营养与检测姓名：李勇学号：201011060113 Abstract: human society entering the 21st century, significantly improve people's living standard, increasingly fine diet, increased attention to health, a part of as a function of dietary fiber in foods, whose physiological function has been a hot food area of research, side by side as one of the functional components of health food. Function of dietary fiber in the field of nutrition is of great concern, will no doubt greater application in healthy eating and playing an important role.Key words: dietary fiber physical health functional food developmentText: nutrition of dietary fiber by 1970 the term did not appear in, is a complex mixture of collectively, is a generally difficult to digest food and nutrients. Furthermore, dietary fiber known as following the water, protein, fat, fresh water outside the compounds, minerals, cellulose "seventh nutrients". Mainly from plant cell walls containing cellulose, hemicellulose, pectin and lignin resin,A. Structure and characteristics of main components of dietary fiber1, cellulose cellulose cannot be human intestinal enzymes of the digestive tract. Cellulose is hydrophilic, role in intestinal absorption of moisture.2, hemicellulose: hemicellulose in the human large intestine than the susceptible bacteria cellulose decomposition. It has the combination of ion. Some ingredients are soluble in the hemicellulose. Most of them are not soluble hemicellulose and its physiological role is also played.3, pectin: pectin is an amorphous substance, present in fruits and vegetables in the soft tissue, can be dissolved in hot aqueous solution, acid formation of colloidal of heating in aqueous solution. Pectin also has the ability to combine with interest.4, gum: gum chemical structure due to different sources and there are differences. Main ingredient is half lying using glyoxylic acid, lactic acid, polysaccharide formed Arab glucose and mannose, it can be dispersed in wate5, wood quality: lignin is not a polysaccharide material, polymers of propylene phenyl class, with complex three dimensional structures. Because lignin is difficult to separate from the cellulose in the cell walls, which include the lignin component of dietary fiber. People and animals can't digest. Victoria is a human intestinal digestion and absorption resistance, and in the human large intestine part or all of thefermentation of edible plant components, sum of carbohydrates and similar substances. Dissolved in water can be divided into two basic types6, resistant starch: resistant starch include modified starches and starch on starch after heating and cooling, they will not be within the small intestine absorbB. Physiological function of dietary fiberDietary fiber cannot be human digestion and absorption, but important physiological role of dietary fiber in the body, is a class of nutrients essential to maintain human health. Because of dietary fiber in human gastrointestinal disease prevention and maintenance of gastrointestinal health feature highlights, hence "intestinal cleaning" in the world.1, and dietary fiber of suction water dissolved expansion performance conducive to increased food minced of volume, stimulate gastrointestinal road of Peristaltic, and softened stool, prevent constipation, promoting row will and increased will times, up to a guide release of role, reduced stool in intestinal in the of stagnation time and the stool in the harmful material and intestinal of contact, maintained intestinal clean, to reduced and prevention gastrointestinal road2, dietary fiber can inhibit the absorption of cholesterol, prevention of hyperlipidemia and hypertension.3, dietary fiber can delay and reduce the absorption of heavy metals and other harmful substances, reduction and prevention of the toxic effects of harmful chemicals on the human body.4, Dietary fiber can improve the intestinal flora to maintain the ecological balance of the body's micro favor the synthesis of certain nutrients.5, soluble dietary fiber has a strong suction swelling properties, expansion after absorbing water to increase the volume and weight of 10 to 15 times, both to increase people's sense of satiety, but also reduce the absorption of dietary fat, reducing dietary fat heat ratio, relative to control and reduce total dietary energy, avoid heat surplus and lead to excessive accumulation of body fat, can solve the problem of fullness without starving, but also to achieve the purpose of weight control weight loss6, scientific discovery, the sharp rise in postprandial blood glucose control and improve glucose tolerance in terms of the effect of soluble dietary fiber. Dietary fiber can slow the absorption of glucose, postponed digestible carbohydrates such as starch digestion, avoid the sharp rise in blood sugar after meals, dietary fiber increasedsensitivity to insulin, but also directly affect the islet a-cell function, improve insulin in the blood regulation, improve the body's level of glucose tolerance, and conducive to treatment and rehabilitation of diabetes. The studies show that adequate dietary fiber content of the diet, either in the prevention or in the treatment of diabetes has special effects.C Dietary fiber trendsDietary fiber is just getting started in our applied research, basic research is relatively weak, and applied research at a relatively low level, therefore, the research on dietary fiber to be moving in the following directions:1 . Dietary fiber to strengthen the basic research for 20 years, the study of the dietary fiber in China are mainly concentrated in the preparation of dietary fiber, some basic research is relatively weak, such as dietary fiber modified detection analysis of dietary fiber, dietary fiber physiologicalthe function mechanism studies, research in this area to be strengthened.2. Strengthen the study of the sources of dietary fiber source of dietary fiber, stems largely from wheat, soybeans, sugar cane, Jerusalem artichoke, guar gum, In China, in addition to many food crops have not been fully developed application,targeted to strengthen the study of the sources of dietary fiber, will have a very important role in promoting the development of China's food industry.D. EpilogueWith the deepening of the understanding of the relationship of dietary fiber and human health, a number of high-fiber foods increasingly favored by the general public, we have reason to believe that dietary fiber will become one of the nutrients of the 21st century's most developed force.【References】[1] "dietary fiber in food processing and research progress[2] "dietary fiber in food[3] of dietary fiber and its physiological function[4] Food and Health[5] How to eat the most secure[6] Food and Nutrition[7] Psychology and healthy eating[8] The human body needs nutrition[9] Standards of food hygiene and healthy eating。
食品专业毕业论文外文翻译5
外文文献：Prefab Cold StoresPart One Technology OverviewThe industrialization of agriculture has speeded deep-processing for agricultural products, finely processing for food, and the development of freeze and deepfreeze technology, and has demanded of further cold stores in tonnage, in scale, and in modes. Thus, new cold stores for food processing and storing are born with the advance of science and technology and refrigeration. The new cold stores have substituted for the traditional ones in constructions and operations, through bran-new construction ideas, i.e. of standardization, of modularization, and of industrialization, etc. Prefab cold stores, increasingly widening their application scopes, and expanding their construction scales, is representing the leading developmental trend of refreeze and deepfreeze, endowed with brilliance of future. DBGC, the domestic largest manufacturer for refrigeration equipment, has first introduced the technology of advanced prefab cold stores, and has drafted out the national standard for prefab cold stores. DBGC has undertaken for clients such complete technology of prefab cold stores as elaborations for technology programs designs for cold stores, refrigeration equipment, shield structure, stores heat preservations, electrical controls, installations, and executions for trials. Just within 3 months, DBGC can complete and present client with a satisfactory project of prefab cold store which includes designs and installations for cold store. “Bingshan” prefab cold sto re is up to the requirements of exports transited in cold stores to European Union and Japan, enabling clients’ certifications from European Union and Japan to be granted easily. Now DBGC can offer prefab cold store from 10m3 to 20000 m3 in capacity，from 5 tons to 50000 tons in tonnage volume, all will be met special requirements of clients, and flexibly scientific in designing and manufacturing. At present, DBGC is undertaking prefab cold stores projects worldwide.Part Two Technology ProgramThe prefab cold store consists of shield structure，and prefab thermal insulting board, etc, the thermal insulting board is on both sides paneled with color steel plate, aluminum plate andstainless steel plate，with the core thermal insulting materials of generally ester urethane or polystyrene, etc，whose weight is 5%~10% light compared with other construction materials, and with the shield structure of light steel. Depending on the combination of thermal insulting materials with shield structure, there are external frame structure and internal no-frame structure for prefab cold stores. At present, the external structure prefab cold store is often used. 1st, Store Boards Store board type: hardiness ester-urethane thermal-insulting board and poly-benzene heat preservation board. Now internationally, the hardiness ester-urethane thermal-insulting board with satisfactory heat transmit coefficient is generally used. This board is of polyester filmed color steel plate both externally and internally; with new convexity and concave groove structure of convenient installation，and with fine heat preservation of property. The store board, completely produced by the advanced production line exported from Italia, has met the international standard for all technical data. ⑴connection modes：①inlay connections、②PVC connections、③H-type aluminum connections、④pothook connections ⑵technical data of ester urethane board2nd, Refrigeration Technology To satisfy its requirements for refrigeration in tonnage and for food technology, the cold stores have applied ammonia cooling system, freon cooling system and indirect glycol cooling system, etc. The ammonia system：the refrigeration medium is ammonia(R717)，through liquid ammonia the heat is carried away to satisfy freeze and deepfreeze temperature for food; the freon system: the refrigeration medium is freon (R22、R134a、R404a), the system is highly automatic and quite applicable for small prefab cold stores; the glycol system: fully automatic, simply and conveniently controlling, the system fulfill heat exchanges through narrow temperature gap in liquid glycol，which may reduce food loss for drying, and quite suits air-conditioned preservations for fruits and vegetables. 3rd, Refrigeration Equipment DBGC manufactures “Bingshan” screw refrigera tion compressors, reciprocating refrigeration compressors and semi-hermetic refrigeration compressors. Superior in quality and excellent in services, DBGC can offer you a wide range of “Bingshan” refrigeration compressors combinations worldwide, and provides you with top quality refrigeration equipment of effective energy-saving and high ratio of performance and price. 4th, Electric Controls For “Bingshan” prefab cold stores, both manual operations and automatic controls are available. The automatic controls has risen to international advanced level in such fields as running and load and unload of refrigeration equipment, temperature of cold stores and refrigeration medium, dynamic stimulation for equipment running, printing and recording of running parameters，supplies for liquid, melting of frost，accidents alarm and its analysis, and condensation pressure, almost all controls for cold stores are executed under on duties of operators. 5th, Food Technology Wide ranges of processing technologies for food are acquired by DBGC, for example, processing, freeze and deepfreeze, storage and preservation, etc. It is the ultimate ends that DBGC tries to best design refrigeration programs for clients in consideration of both food technology and refrigeration technology.Part Three Technology Framework1st, Steel structure 2nd, Store and ground heat preservation 3rd, Moisture-proof and vapor-proof 4th, Refrigeration equipment (ammonia system、fluorin system and glycol system, etc）5th, Equipment for damping store inside 6th, Equipment for rinsing frost and water-cooling 7th,Equipment for electrical controls 8th, Equipment for ventilation 9th, Other equipment（for cold store doors、security controls、shield structure and auxiliary parts）Part Four Technology Feature1st, Good appearance: over ten colors are selective for thermal-insulting board and supporting shield structure, at satisfactory options to any styles of buildings. 2nd, Heat preservation：ester-urethane thermal-insulting board and poly-benzene heat preservation board are lower in heat transmit coefficient，strong in material strength，and fine for heat preservations. 3rd, Flexible design：all specifications of thermal-insulting board for cold stores come up to constructional requirement modes, and flexibly satisfy cli ents’ needs for partitions and collations for cold stores. 4th, Short construction period 5th, Fast installation 6th, Sanitary and tidy store conditions inside for food 7th, Durable constructional structure 8th, Topping materials used 9th, Exact controls for temperaturePart Five Technical Datavolume classification chart store heat transmit coefficient chart store temperature classification chart store temperature indoor asymmetry chart empty store temperature drop timetable.Part Six Construction Flow1st, Earth projects executions for heat preservation layer under level ground, and constructionsfor power workshops and pump workshops. 2nd, installations and constructions for steel structures or supportive shield structures，equipment for power and pump workshops are ready for running. 3rd, Framework constructions for cold stores 4th, Executions of earth projects under level ground (ground、heat preservation layer、water-proof and vapor-proof layer, etc）and constructions for structure above level ground. 5th,Installations for store doors、air curtains、door shades、refrigeration equipment、eclectic control system、water-supply system of rinsing frost、and store framework, etc 6th, Installations for bump-avoided structure, etc 7th, Coating airtightconstructions for stores both indoor and outdoor 8th, Debugging and trials for all systems of cold stores 9th, Examinations and acceptances for coldPart Seven Technology Scope1.Freeze and deepfreeze for food（aquatic products、poultry、birds、proceeded food、vegetables, fruits）2.Packinghouse (pig、cattle、sheep、chicken、duck、goose）3.Food processing manufactory4.Indoor assembly cold stores5.Seeds stores6.Biological and medical products1.7.Dairy products storage中文译文：组合式冷库一、概况农业工业化促进了农产品的深加工，食品精加工和冷冻速冻技术的发展，并对冷库的吨位，级别，型号提出了新的要求，伴着先进的科技及冷藏技术，适用于食品加工及贮藏的新型冷库应运而生。
食品专业毕业论文外文翻译3
外文文献：Freezing Meats and SeafoodSAFETY OF FROZEN MEATSWholesome food stored constantly at 0℃will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, handle thawed items as you would any perishable. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strictgovernment-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Through cooking will destroy all parasites.NUTRIENT VALUEThe freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.PACKAGINGProper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is.If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to use; merely overwrap or rewrap it.FREEZER BURNFreezer burn does not make food unsafe, merely dry in spots. It appears asgrayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.COLOR CHANGESColor changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.Freezing doesn’t usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.FREEZE RAPIDLYFreeze food as quickly as possible to maintain its quality. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and cause meat to "drip" or lose juiciness. Ideally, food 2 inches thick should freeze completely in about two hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on the shelves, stacking them only after frozen solid.REFRIGERATOR FREEZERSIf a refrigerator freezing compartment can’t maintain 0 ℃, or if the door is opened frequently, use it only for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 ℃or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature.LENGTH OF TIMEBecause freezing keeps food safe almost indefinitely, recommended storage times are for quality only. (See freezer storage chart below.) If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture-perfect or be of high enough quality to serve alone, but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.FREEZING GAME MEATSFreshly slaughtered meat carcasses or pieces need to be cooled to below -40 ℃within 24 hours to prevent souring or spoiling. The meat should be chilled to -32 to-36 ℃. Variety meats (liver, heart or sweetbreads) are ready to be wrapped and frozen after they are cold. For more information, request HGIC 3516, Safe Handling of Wild Game Meats.Quail, dove, duck, pheasant and other game birds should be dressed and gutted as soon as possible after shooting. Cool and clean properly. Remove excess fat on wild ducks and geese since it becomes rancid very quickly. Freeze as directed for poultry. For more information, request HGIC 3515, Safe Handling of Wild Game Birds.Note: Do not stuff poultry or game birds before freezing them. During freezing or thawing, food poisoning bacteria could easily grow in the stuffing.Commercially-stuffed frozen poultry is prepared under special safety conditions that cannot be duplicated at home.FREEZING FISHFish for freezing should be fresh as possible. Wash fish and remove scales by scraping fish gently from tail to head with the dull edge of the knife or spoon. Remove entrails after cutting entire length of belly from vent to head. Remove head by cutting above collarbone. Break backbone over edge of cutting board or table. Remove dorsal or large back fin by cutting flesh along each side and pulling fin out. Do not trim fins with shears or a knife because bones will be left at the base of the fin. Wash fish thoroughly in cold running water.Fish is now dressed or pan dressed, depending on size. Large fish should be cut into steaks or fillets for easier cooking. For steaks, cut fish crosswise into 1 inch thick steaks. For fillets, cut down back of fish from tail to head. Then cut down to backbone just above collarbone. Turn knife flat and cut flesh along backbone to tail allowing knife to run over rib bones. Lift off entire side of fish in one piece, freeing fillet at tail. Turn fish over and cut fillet from other side.Pretreating: Fish are categorized as either fat or lean fish by the amount of fat in their flesh. Fat fish include varieties such as mullet, mackerel, trout, tuna and salmon. Lean fish include flounder, cod, whiting, redfish, croaker, snapper, grouper, sheepshead and most freshwater fish.Before freezing, fish can be pretreated to improve the quality of the stored fish. Fatty fish should be dipped for 20 seconds in an ascorbic acid solution made from 2 tablespoons ascorbic acid to 1 quart of cold water to control rancidity and flavor change. Lean fish may be dipped for 20 seconds in a brine of 1cup salt to 1 quart of cold water to firm the fish and decrease drip loss on thawing. (These pretreatments are not needed if a lemon-gelatin glaze is used.)Methods of Freezing: Fish may be frozen using any of the following glazes. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation.Lemon-Gelatin Glaze: To prepare glaze, mix 1 cup lemon juice and 1?cups water. Dissolve one packet of unflavored gelatin in ?cup lemon juice-water mixture. Heat the remaining 1 cups of liquid to boiling. Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature. When cool, dip the cold fish into thelemon-gelatin glaze and drain. Wrap the fish in moisture- and vapor-resistant packaging, label and freeze.Ice Glaze:Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glaze until a uniform cover of ice is formed. Wrap the fish in moisture- and vapor-resistant paper or place in freezer bags. Label and freeze.Water:Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze.Fish Roe: Thoroughly wash and package in freezer containers or bags and boxes, leaving 1 inch head space. Seal and freeze.FREEZING SHELLFISHClams: Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture- and vapor-resistant bags. Press out excess air and freeze.To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving 1 inch head-space. Seal, label and freeze.Crabs: Select only live crabs to prepare for freezing. Crab freezes better if not "picked" before freezing. Simply remove the back, legs, entrails and gills either before or after boiling the crab for five minutes. (Be sure to cool the crab quickly after it is cooked.) The claws and body or core of the crab that still contains the meat should then be wrapped or ice-glazed and wrapped in freezer wrap or paper. Seal, label and freeze.Lobster: For best quality, lobster should be frozen uncooked. Freeze the lobster whole, or clean it and freeze just the shell portions that contain the edible meat. (Some lobsters have large front claws that contain edible meat, while others have edible meat mainly in the tail section.) Freeze lobster in the shell, to help keep the meat from drying out. Simply wrap the whole lobster or lobster portions in moisture- andvapor-resistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good.Oysters: Oysters that are still in the shell should only be frozen live. A live oyster will keep its shell tightly closed or will close when tapped. If you have plenty of freezer space and want to freeze the oysters in the shell, simply wash the shells thoroughly and place in moisture- and vapor-resistant bags.Shuck the oysters to save freezer space. First, wash the oyster shells, discarding any that have died. Shuck oysters into a strainer, saving the liquor, and remove any pieces of shell or sand. If necessary, the oysters can be rinsed to remove any sand. Place oysters and liquor in a plastic container or freezer bag, leaving 1inch headspace. Seal and freeze.Note: Freezing does change the texture and flavor of oysters. These oysters may be best used in casseroles or stews.Scallops: Scallops for freezing should be live until shucked. A live scallop will keep its shell tightly closed or will close it when tapped. To freeze, place shucked scallops in a freezer container, leaving ?inch headspace, seal and freeze.Shrimp: Select high-quality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed, but shells still on. Shrimp may also be frozen in water in a freezer container. Be sure to wash and drain the shrimp if frozen uncooked. Quickly chill cooked shrimp before freezing. Package in freezer containers or bags, leaving 1 inch headspace. Seal and freeze.SAFE DEFROSTINGNever defrost foods in a garage, basement, car, plastic garbage bag, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. For large items like turkeys allow one day for each 5 pounds of weight.For faster defrosting, place food in a leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use.When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.REFREEZINGOnce food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.Cooking Frozen FoodsRaw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry.When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.FREEZER STORAGE CHART (0 ℃)Note: Frozen foods remain safe indefinitely; storage recommendations are for quality only.Substitute Refrigerants Background"The alternative refrigerants are as safe or safer than those they replace, but more care is needed with all refrigerants."中文译文：冷冻肉类和海鲜冷冻肉的安全有益健康的食物储存在0摄氏度以下永远是安全的.质量问题是经受长篇冷冻储藏。
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Discussion on functional foods of dietary fiber班级:10食品营养与检测姓名：李勇学号：201011060113 Abstract: human society entering the 21st century, significantly improve people's living standard, increasingly fine diet, increased attention to health, a part of as a function of dietary fiber in foods, whose physiological function has been a hot food area of research, side by side as one of the functional components of health food. Function of dietary fiber in the field of nutrition is of great concern, will no doubt greater application in healthy eating and playing an important role.Key words: dietary fiber physical health functional food developmentText: nutrition of dietary fiber by 1970 the term did not appear in, is a complex mixture of collectively, is a generally difficult to digest food and nutrients. Furthermore, dietary fiber known as following the water, protein, fat, fresh water outside the compounds, minerals, cellulose "seventh nutrients". Mainly from plant cell walls containing cellulose, hemicellulose, pectin and lignin resin,A. Structure and characteristics of main components of dietary fiber1, cellulose cellulose cannot be human intestinal enzymes of the digestive tract. Cellulose is hydrophilic, role in intestinal absorption of moisture.2, hemicellulose: hemicellulose in the human large intestine than the susceptible bacteria cellulose decomposition. It has the combination of ion. Some ingredients are soluble in the hemicellulose. Most of them are not soluble hemicellulose and its physiological role is also played.3, pectin: pectin is an amorphous substance, present in fruits and vegetables in the soft tissue, can be dissolved in hot aqueous solution, acid formation of colloidal of heating in aqueous solution. Pectin also has the ability to combine with interest.4, gum: gum chemical structure due to different sources and there are differences. Main ingredient is half lying using glyoxylic acid, lactic acid, polysaccharide formed Arab glucose and mannose, it can be dispersed in wate5, wood quality: lignin is not a polysaccharide material, polymers of propylene phenyl class, with complex three dimensional structures. Because lignin is difficult to separate from the cellulose in the cell walls, which include the lignin component of dietary fiber. People and animals can't digest. Victoria is a human intestinal digestion and absorption resistance, and in the human large intestine part or all of thefermentation of edible plant components, sum of carbohydrates and similar substances. Dissolved in water can be divided into two basic types6, resistant starch: resistant starch include modified starches and starch on starch after heating and cooling, they will not be within the small intestine absorbB. Physiological function of dietary fiberDietary fiber cannot be human digestion and absorption, but important physiological role of dietary fiber in the body, is a class of nutrients essential to maintain human health. Because of dietary fiber in human gastrointestinal disease prevention and maintenance of gastrointestinal health feature highlights, hence "intestinal cleaning" in the world.1, and dietary fiber of suction water dissolved expansion performance conducive to increased food minced of volume, stimulate gastrointestinal road of Peristaltic, and softened stool, prevent constipation, promoting row will and increased will times, up to a guide release of role, reduced stool in intestinal in the of stagnation time and the stool in the harmful material and intestinal of contact, maintained intestinal clean, to reduced and prevention gastrointestinal road2, dietary fiber can inhibit the absorption of cholesterol, prevention of hyperlipidemia and hypertension.3, dietary fiber can delay and reduce the absorption of heavy metals and other harmful substances, reduction and prevention of the toxic effects of harmful chemicals on the human body.4, Dietary fiber can improve the intestinal flora to maintain the ecological balance of the body's micro favor the synthesis of certain nutrients.5, soluble dietary fiber has a strong suction swelling properties, expansion after absorbing water to increase the volume and weight of 10 to 15 times, both to increase people's sense of satiety, but also reduce the absorption of dietary fat, reducing dietary fat heat ratio, relative to control and reduce total dietary energy, avoid heat surplus and lead to excessive accumulation of body fat, can solve the problem of fullness without starving, but also to achieve the purpose of weight control weight loss6, scientific discovery, the sharp rise in postprandial blood glucose control and improve glucose tolerance in terms of the effect of soluble dietary fiber. Dietary fiber can slow the absorption of glucose, postponed digestible carbohydrates such as starch digestion, avoid the sharp rise in blood sugar after meals, dietary fiber increasedsensitivity to insulin, but also directly affect the islet a-cell function, improve insulin in the blood regulation, improve the body's level of glucose tolerance, and conducive to treatment and rehabilitation of diabetes. The studies show that adequate dietary fiber content of the diet, either in the prevention or in the treatment of diabetes has special effects.C Dietary fiber trendsDietary fiber is just getting started in our applied research, basic research is relatively weak, and applied research at a relatively low level, therefore, the research on dietary fiber to be moving in the following directions:1 . Dietary fiber to strengthen the basic research for 20 years, the study of the dietary fiber in China are mainly concentrated in the preparation of dietary fiber, some basic research is relatively weak, such as dietary fiber modified detection analysis of dietary fiber, dietary fiber physiologicalthe function mechanism studies, research in this area to be strengthened.2. Strengthen the study of the sources of dietary fiber source of dietary fiber, stems largely from wheat, soybeans, sugar cane, Jerusalem artichoke, guar gum, In China, in addition to many food crops have not been fully developed application,targeted to strengthen the study of the sources of dietary fiber, will have a very important role in promoting the development of China's food industry.D. EpilogueWith the deepening of the understanding of the relationship of dietary fiber and human health, a number of high-fiber foods increasingly favored by the general public, we have reason to believe that dietary fiber will become one of the nutrients of the 21st century's most developed force.【References】[1] "dietary fiber in food processing and research progress[2] "dietary fiber in food[3] of dietary fiber and its physiological function[4] Food and Health[5] How to eat the most secure[6] Food and Nutrition[7] Psychology and healthy eating[8] The human body needs nutrition[9] Standards of food hygiene and healthy eating。