毕业论文英文文献(食品科学与工程)
为什么选择食品科学与工程这个专业英语作文
为什么选择食品科学与工程这个专业英语作文Why I Want to Study Food Science and EngineeringEver since I was a little kid, I've always loved food. Not just eating it, but learning about where it comes from and how it's made. Whenever my mom would make my favorite meals, I would stand next to her and watch every step, asking a million questions. "Why are you adding that? What does it do? How does it change the taste?" I was like a little detective, trying to uncover the mysteries behind my favorite foods.At school, I really enjoyed the units we did on nutrition and the food pyramid. Learning about the different food groups and what nutrients our bodies need was fascinating to me. When we got to do fun experiments like testing different liquids for vitamin C content by watching how they reacted with ingredients, I was totally hooked. Science was awesome!One day, we went on a field trip to a factory that made breakfast cereals. I couldn't believe how huge the machines were and how precise everything had to be measured and combined. The tour guide explained that food scientists carefully developed all the recipes and processes to make sure the cereals had justthe right taste, texture, and nutritional value. From that moment on, I knew I wanted to be a food scientist when I grew up.My parents have always encouraged my curiosity about food. For my last few birthdays, they've given me cookbooks andkid-safe cooking tools so I can experiment in the kitchen. My dad says I'm getting to be quite the little chef! I love trying new recipes and coming up with my own weird flavor combinations. Sometimes they're a hit, but other times...well, let's just saythey're interesting! But even the failures teach me something about how different ingredients work together.Just last week, my mom's friend who is a food scientist visited us. She let me look through her old college textbooks, which had all these cool diagrams of machines used in food manufacturing. She explained how different processes like freezing, dehydrating, and fermenting allow foods to last longer and develop new flavors. I asked about a million questions, just like when I was little watching my mom cook. Mrs. Wilson said I would make an excellent food scientist one day with my inquisitive mind.That conversation got me even more excited about the field of food science and engineering. There's just so much to learn! From basic kitchen chemistry about how ingredients interact, tocomplex engineering of the equipment used in massive production facilities. Food scientists get to use biology, chemistry, physics, and engineering all rolled into one. How cool is that?I can't wait to take more science classes in middle school and high school. The ones on chemistry, biology, and physics will be especially helpful for preparing to study food science. I'm going to soak up as much knowledge as I can, because the more I learn now, the better food scientist I'll be one day.Who knows what amazing new foods I could help develop? Maybe I'll create a new kind of protein bar that's super nutritious but tastes like a chocolate candy bar. Or maybe I'll find a way to make vegetables taste just as good as dessert so more kids will eat them! The possibilities are endless when you combine science, cooking, and creativity.Some people don't understand why I'm so obsessed with food. They think I'm just a kid who loves snacking and will outgrow this "phase." But to me, food is an endlessly fascinating topic. From the organic chemistry of how flavors develop, to the industrial engineering of mass production, to the cultural traditions and history behind different cuisines... there's always more to explore.My friends and family always joke that I should open a restaurant one day since I love cooking so much. But I don't want to just follow the same old recipes - I want to innovate and create brand new foods that no one has tasted before. That's what gets me really excited about food science.So in a few years when it's time to pick a college major, food science and engineering is definitely the path for me. I can't imagine studying anything else! Getting to combine hands-on skills like cooking with academic knowledge across biology, chemistry, engineering, and more seems like the perfect fit. Hopefully one day I'll be working as a food scientist or engineer, developing healthy and delicious new food products that make people's lives better.Whether it's creating tasty new veggie-based snacks that provide vital nutrients to kids in need, or optimizing production processes to reduce food waste, there are so many ways this field allows you to have a positive impact. Food is essential for life, and I can't wait to discover all the secrets and innovations that will shape how we eat in the future. Studying food science and engineering will let me follow my passion while working towards an important mission. To me, there's nothing better than that!。
-食品科学与工程专业外文翻译、中英对照、英汉互译
毕业设计外文参考文献译文本2013届译文题目：Improvement of Soybean Oil Solvent Extraction throughEnzymatic Pretreatment酶法提取大豆油的改进设计题目：1500T/D棉籽预处理压榨车间工艺流程设计姓名：学号：院（系）：食品科学与工程学院专业：食品科学与工程指导老师：酶法提取大豆油的改进摘要:这项研究的目的在于评价多酶的水解作用作为预处理期间一个改善大豆油的溶剂萃取的选择以及它对传统工艺的适应结果。
酶的作用使得含油细胞结构降解。
对于提取物，产量和出油率的提高的预期得以实现。
大豆饼粕作为油料，正己烷作为溶剂。
最佳的温度，pH值和浸出时间，每一个固体的扩散系数都已经作了估计。
溶剂输送出来进入溶剂储藏罐中，油量是由时间决定的，数学模型足以用来描述这个系统。
对于大豆粕和饼的浸出，获得的最佳条件分别是pH值为5.4，温度为38℃，进出时间为9.7个小时以及PH值为5.8，温度为44℃，进出时间为5.8个小时。
氢化植物油固体展现出更高的产量。
扩散系数估计在10-11 与10-10之间。
氢化植物油固体拥有最大的扩散系数。
在大豆粕和大豆饼的浸出器里分别得到0.73克油每毫升和0.7克油每毫升，氢轻化植物油固体展现出更高的产量。
酶的催化提高了出油速率和出油量。
提议的模型被证明是适用的。
1 简介种子油类代表着70%的全球有产品，其中的30%是大豆油。
菜籽是出口阿根廷最重要的物料。
在菜籽中，细胞中的液泡含有油，细胞壁和液泡都必须被打破以达到改进溶剂提取效果。
因此，为了油最大限度的复原，在溶剂浸出前对油料的预处理是很严格的。
通过这种方法，大豆种子的细胞结构在适当酶的作用下，其水解作用将提高渗透率，因而提高浸出质量。
工业用途包含的酶处理阶段对于传统工艺没有明显变化。
通过这种方法使油释放出来将会获得更高的浸出产量和更少的有机溶剂使用。
在溶剂浸出过程中，经预处理后的油料（多空的固体模型）与纯溶剂或者混合溶剂相接处将油从固体模型中转运到液体介质中。
食品专业英语文选
Chapter 1. Food ScienceThe scientific study of food is one of man‘s most important endeavors, mainly because food is his most important need. It is necessary for his survival, his growth, his physical ability, and his good health. Food processing and handling is the largest of all of man‘s industries. Many factors require that those scientists who choose to study foods be prepared to absorb as much of the physical and life sciences and as much engineering as possible. Among these are the chemical complexity of foods, their vulnerability to spoilage, their role as a disease vector, and the varied sources of food. The availability nutritional adequacy, and wholesomeness of foods are also quite varied.Whether we now have enough of the facts to trace the development of food science from the beginning is questionable,. History reports that the Romans realized more than the Greeks, Egyptians, or any of the prior civilization, that agriculture was a prime concern of government. The Romans, as the Egyptians and the Greeks before them, were able to preserve a variety of foods by holding then them in vinegar (with or without brine), in honey, or in pitch. Some foods were also dried either by the sun or over a fire. Ancient civilizations produced cheeses and wines. Yet it is generally believed that until the later part of the 18thcentury the preservation of foods had evolved as an art handed down from generation to generation, .Its development was slow, depending on accidental discovery, observation, trial and error, and attempts to reproduce and pit into practice the newly found techniques. Drying, freezing, smoking, fermenting, cooking and baking had been practiced for centuries-even by illiterates. Foods frozen accidentally in cold climates and foods dried accidentally in dry climates were observed to have a longer shelf-life than foods which were neither frozen nor dried. Foods that might have been put over a fire to hasten drying could easily have led to the smoking process . Thus, chance occurrences led to preservation methods that permitted man to conserve foods during times of glut so that he might survive the leaner spells. It can be said, then, that those who made the observations and realized their impact and put their interpretations to the test, until the new practice was proven, were the first food scientists. Spallanzani(1765) and Apart(1795) were among the first to apply the quasi-scientific methods for preserving foods, and in 1809 Appert won a prize from the French Government for developing a thermal processing technique for foods to be used by the military. Appert is credited with developing the canning process. Because of the scarcity of sc ientific inf ormation, Appert had to employ trial and error tactics, but his records attest to the accuracy of his observations and conclusions and show that he applied the scientific approach to gain his outstanding achievement, even though he did not know why his method worked.It was not until the discoveries of Pasteur in 1850 and the work of other microbiologists such as pest and Underwood in 1895, that man learned that bacteria spoiled food and why thermal processing prevented food spoilage.By 1875 man had learned to preserve foods by artificial refrigeration using first natural ice, and later manufactured ice, to preserve fish and this enabled him to freeze foods. By 1890 mechanical refrigeration came into wide use, opening the way to the frozen storage of foods. Quick freezing wasFood Sciencefirst used in 1924 to preserve fish. During the period 1932-1934 Clarance Bird eye, with laboratories in Gloucester, Mass., developed over 100 different frozen food items, and this achievement won for him the reputation and the credit for the beginning of the quick-frozen food industry. One of the most important ensuing technological developments was the invention of the fish blacks by Brrdseye technologists. This is considered by many to have revolutionized the fish processing industry.In 1898 it was noted that bacteria were destroyed by exposure to radioactive salts of radium and uranium. By 1930 the use of ionizing radiation to preserve food was patented by O.Wust. But the irradiation preservation of foods was not actively investigated until 1943 by the team of Proctor, Van de Graaf, and Fram from the Massachusetts Institute of Technology.Modern technology has made possible the controlled, automated drying processes and sophisticated modifications such as freeze-drying, drum-drying, spraying-drying, fluidize-bed drying, etc. Controlled, automated versions of thermal and refrigeration processes have also been developed. Radiation processing (by election-, X-, and gamma-rays), microwave processing, and aseptic canning have also been introduced.Though many of the food processes alter foods in such a manner that the finished product is more palatable or otherwise more acceptable (to some at least) than original raw material (sauerkraut, tuna, wine, Roquefort cheese, etc.), in many cases it is desirable that preservation processes do not alter the food (fish fillets, beef steak, pork chops etc.)Only refrigeration can preserve most foods without altering them substantially.Words and Expressionsvinegar (n.) 醋brine (n./v.) 盐水；用盐水浸pitch (n.) 沥青smoke (v.) 熏制（肉，鱼）ferment (v.) 发酵fermentation (n.)shelf life 货架期preserve (v.) 保藏，保存preservation (n.)glut (n) 供过于求，过剩lean (a.) 欠收，不足thermal (a.) 热的canning process 罐藏加工bacteria (n.) 细菌microbiologist (n.) 微生物学家radioactive (a.) 放射性的radium (n.) 镭uranium (n.) 铀ionizing radiation 离子辐射drum-drying 转鼓干燥spray-drying 喷雾干燥fluidize-bed drying 流化床干燥microwave 微波aseptic (a.) 无菌的palatable (a.) 可口的sauerkraut (n.) 泡菜tuna (n.) 罐藏金枪鱼肉beef steak 牛排pork chops 猪排Chapter 2. CarbohydratesClassificationCarbohydrates are usually defined as polyhydroxy aldehydes and ketones or substances that hydrolyze to yield polyhydroxy aldehydes and ketones.Monosaccharides are classified according to (1)the number of carbon atoms present in the molecule and (2) whether they contain an aldehyde or keto group. Thus a monosaccharide containing six carbon atoms is called hexose; a monosaccharide containing an aldehyde group is called an aldose; and one containing a keto is called a ketose.The most important representatives of monosaccharides are glucose, arabinose, galactose, mannose, ribose, and fructose. Glucose is usually used as a carbon source for fermentation. Because the glucose in refined form such as crystallin form or as syrup form is more expensive, glucose in fermentation medium is mostly produced by directly enzymatic conversion of starch.The oligosaccharides can be classified into disaccharides and trisaccharides. The most important representatives of disaccharides are sucrose (from beet or cane), lactose, maltose and cellobiose. The most important representatives of trisaccharides is raffinose which occurs in sugar beet.Sucrose is available for use in fermentation processes either in crystallin form or in crude form as raw juice or mollasses ( a by-product of sugar manufacture). The sucrose contained in molasses is obviously cheaper, but the composition of molasses varies greatly with sources (cane or beet), quality of the crop and the nature of the sugar refining process. The molasses should be pretreated before being used as a raw material for fermentation medium.Lactose is present in whey (a by-product of cheese making that arise following the separation of curds, the solidified casein and butter fat) at a concentration of 4%-5% and whole whey or deproteinized whey is used as a cheap source of carbohydrate in some alcohol production process.Polysaccharides are constructed from monasaccharide unit and their derivatives, and have ten to several thousands units. D-glucose is the most common units. They are insoluble and nonreducing. The most important representatives are starch, glycogens, and cellulose.Starch is the most important carbohydrate used in fermentation processes. It is from plants such as corn, rice, wheat, potatoes and cassava.The extent of starch hydrolysis required varies with fermentation process and depends on considerations as to whether or not the microbial strain to be used produces amylase and whether product synthesis is subject to catabolite repression. For citric acid production , because the A.niger has the ability to synthesize glucoamylase ( or amyloglucosidase: a enzyme that catalyze the removal of one glucose molecule at a time from the terminal end of dextrins, breaking 1,4-links), the starch slurry is gelatinized by cooking at high temperature, then the gelatinized starch is liquefied and dextrinized by cooking at high temperature, and the saccharification step is not necessary. The soluble dextrin hydrolysate is used as a raw material for fermentation medium.CarbohydratesCarbohydrate Composition of FoodsDieticians Dietitians need more exact information on the carbohydrate composition of food. Food processors also make practical use of carbohydrate composition data. For example, the reducing sugar content of fruits and vegetables that are to dehydrated or processed with heat is frequently an indicator of the extent of nonenzymic browning that can be expected during processing and storage. The possible hydrolysis of sucrose to reducing sugar during processing also is to be considered. The natural changes in carbohydrate composition that occur during maturation and post harvest ripening of plant foods is therefore of particular interest to food chemists.Citrus fruits, which normally ripen on the tree and contain no starch, undergo little change in carbohydrate composition following harvest. However, in fruits that are picked before complete ripening (eg. apple, bananas, pears), much of the stored starch is converted to sugars as ripening proceeds. The reducing sugar content of potatoes also increases during cold storage. According to the activity of endogenous invertase during the sun drying of grapes and dates, sucrose is converted to D-glucose and D-fructose; accordingly, the color of the dried products is deepened by nonenzymic browning reactions.Greens peas, green beans, and sweet corn are picked before maturity to obtain succulent texture and sweetness. Later the sugars would be converted to polysaccharides, water would be lost, and tough textures would develop. In soybeans, which are allowed to mature completely before harvest, the starch reserve is depleted as sucrose and galactosy lsucroses(raffinose, stachyose, verbascose , etc. ) are formed. In the malting of cereal grains, rapid conversions of reserve carbohydrate to sugars occur as enzymes are strongly activated.In foods of animal origin, postmortem activity of enzymes must be considered when carbohydrate composition data is obtained. The glycogen of animal tissues, especially liver, is rapidly depolymerized to D-glucose after slaughter, and immediate deep freezing is required to preserve the glycogen. Mammalian internal organs, such as liver, kidney, and brains, also eggs and shellfish, provide small amount of D-glucose in the diet. Red fresh meats contain only traces of available carbohydrate (D-glucose, D-fructose, and D-ribose) and these are extracted into bouillons and broths. Dairy products provide the main source of mammalian carbohydrate. Whole cow,s milk contains about 4.9% carbohydrate and dried skim milk contains over 50% lactose.Examination of food composition tables shows that, in general, cereals are highest in starch content and lowest in sugars. Fruits are highests in free sugars and lowest in starch. On a dry basis, the edible portions of fruits usually contain 80-90% carbohydrate. Legumes occupy intermediate positions with regard to starch and are high in unavailable carbohydrate.Words and Expressionscarbohydrate (n.) 碳水化合物polyhydroxy (a.) 多羟基的aldehyde (n.) 醛Carbohydratesketone (n.) 酮hydrolyze (v.) 水解hydrolysis (n.) 水解hydrolysate (n.) 水解产物saccharide (n.) 糖monosaccharide (n.) 单糖oligosaccharide (n.) 寡糖polysaccharide (n.) 多糖hexose (n.) 己糖aldose (n.) 醛糖ketose (n.) 酮糖glucose (n.) 葡萄糖arabinose (n.) 阿拉伯糖galactose (n.) 半乳糖mannose (n.) 甘露糖ribose (n.) 核糖fructose (n.) 果糖refine（v.）精制crystalline (n.) 结晶syrup (n.) 糖浆enzymztic（a.）酶作用的sucrose (n.) 蔗糖beet (n.) 甜菜cane (n.) 甘蔗lactose (n.) 乳糖maltose (n.) 麦芽糖cellobiose (n.) 纤维二糖raffinose (n.) 棉子糖mollasses (n.) 糖蜜sugar-refining（a.）糖的精制whey (n.) 乳请curd (n./v.) 凝乳；凝结casein (n.) 酪蛋白butter fat 乳脂deproteinize (v.) 去除蛋白质deproteinized whey 脱蛋白乳请nonreducing（a.）非还原性的starch (n.) 淀粉glycogen (n.) 糖原cellulose (n.) 纤维素cassava (n.) 木薯microbial strain 微生物菌株catabolite repression 分解代谢抑制A.niger黑曲霉glucoamylase (n.) 糖化酶amyloglucosidase (n.) 淀粉葡糖糖苷酶thermostable (a.) 耐热的amylase (n.) 淀粉酶dextrin (n.) 糊精link（n.）键slurry (n.) 浆gelatinize (v.) 糊化，使成胶状saccharification (n.) 糖化medium (n.) 培养基dietician (n.) 营养学家composition (n.) 组成，成分reducing sugar 还原糖dehydrate (v.) 脱水nonenzymic browning 非酶褐变post harvest 采后ripen (v.) 成熟pear (n.) 梨endogenous (a.) 内源的invertase (n.) 转化酶，蔗糖酶date (n.) 海枣pea (n.) 豌豆green bean (n.) 青刀豆soybean (n.) 大豆galactosy lsucrose (n.) 类半乳蔗糖stachyose (n.) 水苏糖verbascose (n.) 毛葱化糖postmortem (a.) 屠宰后depolymerize (v.) 分解mammalian (a./n.) 哺乳动物（的）（mammal 哺乳动物）extract (v.) 萃取bouillon (n.) 肉汁broth (n.) 肉汤dairy product 奶制品skim milk 脱脂牛奶cereal (n.) 谷物legume (n.) 豆类Chapter 3. Amino Acids and ProteinsProteins are molecules of great size, complexity, and diversity. They are the source of dietary amino acid, both essential and nonessential, that are used for growth, maintenance, and the general wellbeing of man. These macromolecules, characterized by their nitrogen contents, are involved in many vital processes intricately associated with all living matter. In mammals, including man, proteins function as structural components of the body. Muscles and many internal organs are largely composed of proteins. Mineral matter of bone is held together by collagenous protein. Skin, the protective covering of the body, often accounts for about 10% of the total body protein.Some proteins function as biocatalysts (enzymes and hormones) to regulate chemical reactions within the body. Fundamental life processes, such as growth, digestion, and metabolism, excretion, conversion of chemical energy into mechanical work, etc., are controlled by enzymes and hormones. Blood plasma proteins and hemoglobin regulate the osmotic pressure and pH of certain body fluids. Proteins are necessary for immunological reactions. Antibodies, modified plasma globulin proteins, defend against the invasion of foreign substances or microorganisms that can cause various diseases. Food allergies result when certain ingested proteins cause an apparent modification in the defense mechanism. This leads to a variety of painful, and occasionally drastic, conditions in certain individuals.Food shortages exist in many areas of the world, and they are likely to become more acute and widespread as the world,s population increases. Providing adequate supplies of protein poses a much greater problem than providing adequate supplies of either carbohydrate or fat. Proteins not only are more costly to produce than fats or carbohydrates but the daily protein requirement per kilogram of body weight remains constant throughout adult life, whereas the requirement for fats and carbohydrates generally decrease with age.As briefly described above, proteins have diverse biological functions, structures, and properties. Many proteins are susceptible to alteration by a number of rather subtle changes in the immediate environment. Maximum knowledge of the composition, structure, and chemical properties of the raw material, especially proteins, is required if contemporary and future processing of foods is to best meet the needs of mankind. A considerable amount of information is already available, although much of it has been collected by biochemists using a specific food component as a model system.Amino AcidsAmino acids are the ―building blocks‖ of proteins. Therefor e, to understand the properties of proteins, a discussion of the structures and properties of amino acids is required. Amino acids are chemical compounds which contain both basic amino groups and acidic carboxyl groups. Amino acids found in proteins have both the amino and carboxyl groups on the α-carbon atom, α-Amino acids have the following general structure.: NH2R-C-COOHHAt neutral pH values in aqueous solutions both the amino and the carboxyl groups are ionized. The carboxyl group loses a proton and obtains a negative charge, while the amino group gains a proton and hence acquires a positive charge. As a consequence, amino acids possess dipolar characteristics. The dipolar form of amino acids has the following general structure:+NH3R-C-COO-HSeveral properties of amino acids provide evidence for this structure: they are more stable in water than in less polar solvents; when present in crystalline form they melt or decompose at relatively high temperature; and they exhibit large dipole moments and large dielectric constants in neutral aqueous solutions.The R group, or side chains, of amino acids exert important influences on the chemical properties of amino acids and proteins. These side chains may be classified into four groups.Amino acids with polar-uncharged (hydrophilic) R groups can hydrogen-bond with water and are generally soluble in aqueous solutions. The hydroxyls of serine, threonine, and tyrosine; the sulfhydryl or thiol of cysteine; and the amides of asparagine and glutamine are the funcitional moieties present in R groups of this class of amino acids. Two of these, the thiol of cysteine and the hydroxyl of tyrosine, are slightly ionized at pH 7 and can lose a proton much more readily than others in this class. The amides of asparagine and glutamine are readily hydrolyzed by acid or base to aspartic acids and glutamic acids, respectively.Amino acids with nonpolar (hydrophobic) R groups are less soluble in aqueous solvents than amino acids with polar uncharged R groups. Five amino acids with hydrocarbon side chains decrease in polarity as the length of the side chain is increased. The unique structure of proline (and its hydoxylated derivative, hydroproline) causes this amino acid to play a unique role in protein structure.The amino acids with positively charged ( basic ) R groups at pH 6-7 are lysine, arginine, and histidine. The amino is responsible for the positive charge of lysine, while arginine has a positively charged quanidino group. At pH 7.0, 10% of the imidazole groups of histidine molecules are protonated, but more than 50% carry positive charges at pH 6.0.The dicarboxylic amino acids, aspartic and glutamic, possess net negative charges in the neutral pH range. An important artificial meal-flavoring food additive is the monosodium salt of glutamic acid.Protein StructureProteins perform a wide variety of biological functions and since they are composed of hundreds of amino acids, their structures are much more complex than those of peptides.Enzymes are globular proteins produced in living matter for the special purpose of catalyzing vital chemical reactions that otherwise do not occur under physiological conditions. Hemoglobin andmyoglobin are hemo-containing proteins that tranport xoygen and carbon dioxide in the blood and muscles. The major muscle proteins, actin and myosin, convert chemical energy to mechanical work, while proteins in tendons (collagen and elastin) bind muscles to bones. Skin, hair, fingernails, and toenails are proteinaceous protective substances. The food scientist is concerned about proteins in foods since knowledge of protein structure and behavior allows him to more manipulate foods for the benefit of mankind.Nearly an infinite number of proteins could be synthesized from the 21 natural occurring amino acids. however, it has been estimated that only about 2000 different proteins exist in nature. The number is greater than this if one considers the slight variations found in proteins from different species.The linear sequence of amino acids in a protein is referred to as ―primary structure‖. In a few proteins the primary structure has been determined and one protein (ribonuclease) has been synthesized in the lab. It is the unique sequence of amino acids that imparts many of the fundamental properties to different proteins and determines in large measure their secondary and tertiary structures. If the protein contains a considerable number of amino acids with hydrophobic groups, its solubility in aqueous solvents is probably less than that of proteins containing amino acids with many hydrophilic groups.If the primary structure of the protein were not folded, protein molecules would be excessively long and thin. A protein having a molecular weight of 13,000 would be 448 A long and 3.7 A thick. This structure allows excessive interaction with other substance, and it is not found in nature. The three-dimensional manner in which relatively close members of the protein chain are arranged is referred to as ―secondary structure‖. Examples of secondary structure are the α-helix of wool, the pleated-sheet configuration of silk, and the collagen helix.The nature structure of a protein is that structure which possesses the lowest feasible free energy. Therefore, the structure of a protein is not random but somewhat ordered. When the restrictions of the peptide bond are super-imposed on a polyamino acid chain of a globular protein, a right-handed coil, the α-helix, appears to be one of the most ordered and stable structures feasible.Theα-helix contains 3.6 amino acid residues per turn of the protein backbone, with the R groups of the amino acids extending outward from the axis of the helical structure. Hydrogen bonding can occur between the nitrogen of one peptide bond and the oxygen of another peptide bond four residues along the protein chain. Hydrogen bonds are nearly parallel to the axis of the helix, lending strength to the helical structure. Since this arrangement allows each peptide bond to form a hydrogen bond, the stability of the structure is greatly enhanced. The coil of the helix is sufficiently compact and stable that even substances with strong tendencies to participate in hydrogen bonding, such as water, cannot enter the core.A secondary structure found in many fibrous proteins is the β-pleated sheet configuration. In this configuration the peptide backbone forms a zigzag pattern, with the R groups of the amino acids extending above and below the peptide chain. Since all peptide bonds are available for hydrogenbonding, this configuration allows maximum crosslinking between adjacent polypeptide chains and thus good stability. Both parallel pleated sheet, where the polypeptide chains runs in the same direction, and antiparallel pleated sheet, where the polypeptide chains run in opposite directions, are possible. Where R groups are bulky or have like charges, the interactions of the R groups do not allow the pleated-sheet configuration to exist. Silk and insect fibers are the best examples of theβ-sheet, although feathers of birds contain a complicated form of this configuration.Another type of secondary structure of fibrous proteins is the collagen helix. Collagen is the most abundant protein in higher vertebrates, accounting for one third of the total body protein. Collagen resists stretching, is the major component of tendons, and contains one-third glycine and one-fourth proline or hydroxyproline. The rigid R groups, and the lack of hydrogen bonding by peptide linkages involving proline and hydroxyproline, prevents formation of anα-helical structure and forces the collagen polypeptide chain into an odd kinked-type helix. Peptide bonds composed of glycine form interchain hydrogen bonds with two other collagen polypeptide chains, and this results in a stable triple helix. This triple-helical structure is called ― tropocollagen‖ and it has a molecular weight of 300,000 daltons.The manner in which large portions of the protein chain are arranged is referred to as tertiary structure. This involves folding of regular units of the secondary structure as well as the structuring of areas of the peptide chain that are devoid of secondary structure. For example, some proteins contain areas whereα-helical structure exists and other areas where this structure cannot form. Depending on the amino acid sequence, the length of theα-helical portion varies and imparts a unique tertiary structure. Those folded portions are held together by hydrogen bonds formed between R groups, by salt linkages, by hydrophobic interactions, and by covalent disulfide (-S-S-) linkages.The structures discussed so far have involved only a single peptide chain. The structure formed when individual (subunit) polypeptide chains interact to form a native protein molecule is referred to as ―quaternary structure‖. The bonding mechanisms that hold protein chains together are generally the same as those involved in tertiary structure, with the possible exception that disulfide bonds do not assist in maintaining the quaternary structures of proteins.Properties and Reactions of ProteinThe primary, secondary, and tertiary structure of proteins affect both how the proteins react in the preparation and processing of foods and how they are affected by the various treatments involved in food preparation.The amphoteric property of proteinsProteins are amphoteric---- they have both acidic and basic characteristics because they can exist as hybrid ions, or zwitter ions. The ionizable hydrogen ion can transfer from the acidic carboxyl group to the basic amino group. If the amino acid glycine is used to represent a protein, then the zwitter ion would be formed as follows:H H OH H H O-H—N—-C—C=O ↔ H—N—-C—C=O+If a hygrogen ion is added to the zwitter ion, it adds on to the carboxyl group as shown below:H H O-H H OHH—N—-C—C=O ↔H—N—-C—C=OH+H H+ HIf a hydroxyl ion is added to the zwitter ion, it removes the hydrogen ion from the amino group to form a molecule of water, as shown below:H H O-H H O-H—N—-C—C=O + OH- ↔H—N—-C—C=O + H2OH+H HThus, proteins can act as buffers because the addition of acid or base does not change the pH of the protein until all of the carboxyl or amino groups are undissociated depending on whether acid or base is added.Fresh milk, for instance, is pH 6.6, and the casein protein carries a net negative charge; that is, there are more ionized carboxyl groups on the protein than ionized amino groups. If acid (H+) is added to milk, no visible change occurs initially with small additions of hydrogen ion, but when the pH reaches 5.2, the milk curdles. At the isoelectric point, pH4.6, the milk protein casein has equal numbers of positive and negtive charges. The pH of the isoelectric point differs for each protein depending on the ratio of the free carboxyl to free amino groups in the protein.the Water-Binding Capacity of ProteinAnother property of proteins that contributes to their ability to form colloidal dispersions is their attraction for water. Molecules of water bind to both the backbone and the polar R groups of protein. These water molecules form a layer of water molecules around the protein molecules and contribute to maintaining the stability of a colloidal dispersion because the water molecules all carry the same charge, and this causes the hydrated protein molecules to repel each other and to remain dispersed,. Proteins vary in the number of sites on the protein molecule that will permit the bonding of water.Proteins that bind water readily are said to be hydrated; an example is ovalbumin, a protein in egg white. Casein is less readily hydrated; it does not bind water readily. Both the layers of water molecules bound to the surface of the protein and the repulsion between the like charges on the protein molecules aid in keeping the protein dispersed and in contributing stability to the colloidal dispersion. Denaturation of ProteinsDenaturation has been defined as a disordered arrangement of the structure of the protein molecule.。
食品科学英文作文范文
食品科学英文作文范文英文：As a food scientist, I believe that food is not just something we eat to survive, but also a form of art. Theway we prepare and present food can greatly affect our enjoyment and appreciation of it. In addition, food plays a crucial role in our health and well-being.One of the most important aspects of food science is understanding the chemistry behind food. For example, knowing how different ingredients interact with each other can help us create delicious and nutritious meals. In addition, understanding the chemical reactions that occur during cooking can help us avoid common mistakes and ensure that our food is safe to eat.Another important aspect of food science is food safety. We need to ensure that the food we eat is free from harmful bacteria and other contaminants. This involves properhandling, storage, and preparation of food, as well as regular testing and monitoring.As a food scientist, I am also interested in the cultural and social aspects of food. Food is often acentral part of our celebrations and traditions, and can bring people together in a unique way. For example, in my own culture, we often prepare special dishes for holidays and family gatherings, and these meals are an important way of connecting with our heritage and each other.Overall, I believe that food science is a fascinating and important field that has a significant impact on our daily lives.中文：作为一名食品科学家，我认为食物不仅是我们为了生存而吃的东西，也是一种艺术形式。
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。
食品科学英文作文
食品科学英文作文英文：As a food scientist, I am constantly researching and testing new methods to improve the quality and safety of our food supply. One of the biggest challenges in the industry is ensuring that our food is free from harmful contaminants and pathogens.To address this issue, we use a variety of techniques such as irradiation, pasteurization, and high-pressure processing to kill bacteria and other harmful microorganisms. We also conduct extensive testing and monitoring to ensure that our food products meet strict safety standards.In addition to safety, we also focus on improving the taste, texture, and nutritional value of our food. We use innovative techniques such as sous-vide cooking and molecular gastronomy to create unique and flavorful dishes.We also work to develop new ingredients and formulationsthat are healthier and more sustainable.Overall, food science plays a crucial role in ensuring that our food supply is safe, nutritious, and delicious. As consumers, it is important to be aware of the sciencebehind our food and to make informed choices about what we eat.中文：作为一名食品科学家，我不断地研究和测试新的方法来提高我们食品供应的质量和安全性。
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。
我的专业食品科学与工程英语作文范文
Food Science and Engineering: The Pathway to Safe and Delicious FoodsIn the dynamic world of science and technology, food science and engineering stand tall as a crucial discipline, dedicated to ensuring the safety, quality, and nutritional value of our food supply. This interdisciplinary field integrates knowledge from biology, chemistry, physics, microbiology, and engineering to develop innovative solutions that meet the ever-growing demands of a global population.The foundation of food science and engineering lies in understanding the fundamental properties of food, including its composition, structure, and interactions with other substances. This understanding is crucial in developing processing techniques that preserve the nutritional value and sensory attributes of food while ensuring its safety from microbial contamination. The application of advanced technologies such as high-pressure processing, pulsed electric fields, and ultraviolet light has transformed the food industry, making it possible to produce safer, more nutritious foods with minimal processing-related losses.Moreover, food science and engineering are essential in addressing the global challenge of food security. By developing sustainable production methods, optimizing food distribution systems, and promoting dietary diversity, this field contributes to reducing hunger and malnutrition worldwide. The integration of modern biotechnology, such as genetic engineering and metabolic engineering, offers new possibilities for crop improvement, disease resistance, and increased yields, thus contributing to food sustainability. In addition, the role of food science and engineeringin promoting public health cannot be overstated. Throughthe development of functional foods and beverages enriched with nutrients, probiotics, and antioxidants, this field aims to improve the overall health and well-being of individuals. The study of food-borne illnesses and the identification of food contaminants have led to the development of stringent food safety regulations and guidelines, ensuring that the food we consume is safe and healthy.The future of food science and engineering looks bright, with the emergence of new technologies and research areassuch as nanotechnology, synthetic biology, and personalized nutrition. These advancements will further revolutionize the food industry, leading to the development of more personalized, sustainable, and healthy food products that cater to the diverse needs of consumers worldwide.In conclusion, food science and engineering play a pivotal role in ensuring the safety, quality, andnutritional value of our food supply. By harnessing the power of science and technology, this field has transformed the food industry, making it possible to produce safer, more nutritious foods that meet the needs of a growing global population. As we move forward, the continued innovation and research in food science and engineeringwill be crucial in addressing the challenges of food security, public health, and sustainability.**食品科学与工程：安全与美味食品的途径**在科学和技术日新月异的世界中，食品科学与工程作为一门至关重要的学科，致力于确保我们的食品供应的安全、质量和营养价值。
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。
食品科学与工程外文参考文献译文及原文
本科毕业设计（论文）外文参考文献译文及原文学院轻工化工学院专业食品科学与工程年级班别2006级（2）班学号3106002145学生姓名龚张卫指导教师姜燕2010 年 6 月目录1. 介绍 (1)2. 材料与方法 (1)2.1 原料 (2)2.1.1市售猕猴桃果酱/果酱 (2)2.1.2水果............................................................ .......... (2)2.1.3渗透溶液............................................. (2)2.1.4胶凝剂 (3)2.1.5酸度调节剂 (3)2.2猕猴桃果酱/橙果酱详细制作过程 (3)2.2.1传统制作过程 (3)2.2.2渗透失水水果制作过程 (3)2.3分析 (3)2.3.1理化性质 (3)2.3.2 色泽测量......... ...... ...... ...................... . ...... . (3)2.3.3 流动性能......................................... ... ............................ . (4)3. 结果和讨论 (4)结论 (9)参考资料 (9)渗透脱水水果制作果酱的研究E. García-Martínez, G. Ruiz-Diaz, J. Martínez-Monzó, M. M. Camacho, N.Martínez-Navarrete and A. Chiralt瓦伦西亚大学食品技术系，巴伦西亚，46071摘要：果酱是由水果和糖按比例混合制得的产品，最终产品含有最小30％果肉成分和最低45糖度值。
传统果酱制作需要通过热处理来浓缩加工，从改变感官和营养特性提高产品质量，营养特性的改变主要是果酱中抗坏血酸损耗量的多少。
毕业论文英文文献(食品科学与工程)【范本模板】
（(英文参考文献及译文）二〇一一年六月本科毕业论文题 目：蛋白质免疫分析检测的设计和发展学生姓名：王瑞相学 院：化工学院系 别：食品与生物工程系专 业：食品科学与工程班 级：食品科学与工程07-1班指导教师：倪慧娟 讲师 学校代码： 10128 学 号： 200720516022蛋白质免疫分析检测的设计和发展摘要免疫分析法是目前首选的针对多类型含有复杂混合物的蛋白质的定量和半定量的检测方法.在分析性能方面具有灵敏性,精确性和成本高效益的特点,适合实验室和野外的一系列试验模式中使用。
本文讨论了建立异常食物蛋白质的免疫分析问题以及解决如果取得成功结果的诸多问题。
对免疫化学未来发展猜测下得出如下结论：抗体技术将在新型蛋白质检测转基因生物体中发挥重要作用。
关键词：免疫分析发展；抗体；基因改造生物检测历史背景转基因生物有一个不可否认的特点—一个改变基因导致独特的蛋白（S)的生成.因此，检测问题可直接解决，因为研究人员只需检测转基因蛋白（S）或新蛋白（S）即可。
本文件基于蛋白质的免疫程序将研究可行的背景分析。
要分析特定蛋白质的能力在某些情况下已经成为疑问，除非该蛋白具有独特的功能（例如可能被一种酶拥有）或物理性质(如光谱特性由一个非蛋白成分赋予）。
即便如此，它通常需要提交广泛的分析样品，耗时和分析前的非例行预防。
这是在不久前得出结论的整体动物生物测定的基础上的唯一选择，使用蟾蜍和尿液样本验孕一般较易实现。
1959年开始了对近代免疫的研究,当对使用胰岛素的激素高的抗体来说，在体外试验敏感和具体的描述（雅洛和博森，1959），代之以一个飞跃在分析潜在着既定的生物测定程序。
这项新技术研究革新了在内分泌学常规分析和临床科学。
随后的事态发展的最大在两个关键领域重点：抗体免疫组化生产和检测格式。
对免疫系统高等动物有能力产生巨大的反应的多样性，使自己的互动与有能力的分子多样性和细胞的威胁。
这些抗体都有不同的结构，每个抗体的不同的结构是由不同的线线或克隆的细胞导致的。
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My Major in Food Science and EngineeringIntroductionFood Science and Engineering is a field that combines the science of food with the engineering principles to develop and produce safe, nutritious, and delicious food products. As a student majoring in Food Science and Engineering, I have the opportunity to study a wide range of subjects including food chemistry, food microbiology, food processing, and food safety. In this essay, I will discuss why I chose this major, my experiences studying it, and my future career goals in the field.Why I Chose Food Science and EngineeringI chose to major in Food Science and Engineering for several reasons. First and foremost, I have always had a passion for food and cooking. I am fascinated by the science behind food and the way different ingredients interact with each other to create delicious dishes. By studying Food Science and Engineering, I am able to gain a deeper understanding of the food production process and learn how to create innovative food products that are not only tasty but also safe and nutritious.Additionally, I believe that the food industry plays a crucial role in society as it provides sustenance to people all over the world. As a Food Science and Engineering student, I am learning how to ensure that the food we consume is of high quality and free from contaminants. This knowledge is important in safeguarding public health and promoting food security.My Experiences Studying Food Science and EngineeringStudying Food Science and Engineering has been a rewarding experience for me. I have had the opportunity to learn from knowledgeable professors who are experts in their field. The practical labs and hands-on projects have allowed me to apply the theoretical knowledge I have gained in the classroom to real-life situations. For example, in my food chemistry lab, I learned how to analyze the chemical composition of different food products using techniques such as chromatography and spectroscopy. These hands-on experiences have deepened my understanding of food science and enhanced myproblem-solving skills.One of the highlights of my studies was a research project I conducted on the effects of food processing techniques on the nutritional content of fruits and vegetables. I spent several months conducting experiments and analyzing data to evaluatehow different processing methods such as freezing, drying, and canning affect the vitamin and mineral content of fruits and vegetables. This project allowed me to apply my knowledge of food chemistry and nutrition to a real-world problem and develop valuable research skills.Future Career GoalsAfter graduation, I plan to pursue a career in the food industry where I can apply my knowledge of Food Science and Engineering to develop new food products and improve existing ones. I am particularly interested in working in product development, where I can use my creativity to create innovative and healthy food products that meet consumer demands. I also aspire to work in food safety and quality assurance, where I can help ensure that the food we consume is safe and meets regulatory standards.In conclusion, majoring in Food Science and Engineering has been a fulfilling and enriching experience for me. I am grateful for the opportunities I have had to learn from knowledgeable professors, conduct research, and gain hands-on experience in the field. I am excited about the future and look forward to applying my skills and knowledge to make a positive impact in the food industry.。
食品科学与工程中英文对照外文翻译文献
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中文译名 译 文：
ADG 技术：一种新的交替干燥研磨技术加工熟芒果粉
摘要 本文主要研究了熟芒果粉中干燥、研磨交替进行的加工效果。芒果胚乳干燥至不同的 水分含量及其范围。未干燥的芒果和已干燥的芒果相比较，其灰质、果胶、换算总糖分、 淀粉、蛋白质和脂肪含量没有显著性差异。测定了 Bond, Kick 和 Rittinger 研磨常量。 在芒果颗粒干燥前后进行了 X 射线衍射、扫描电镜、差示扫描量热法和红外分析。为了提 高研磨能力，建议采用较低干燥研磨技术加工成熟芒果。提高磨削能力的特征是排除在磨 削过程中的磨削损耗，提高产量，并减小成品的颗粒大小和磨削所消耗的能量。该方法能 够导致分子结构 C-OH 键氧化为 C=O 键应用于成熟芒果加工。
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2.材料和方法 2.1 芒果抽样程序 成熟的绿色芒果(Manguifera Indica Var Kent)刚收获((来自 Kismathari, Cameroun 的果园中),清洗和允许成熟时期的 15 天在环境温度(20 - 40℃)。一旦成熟,芒果去皮,肉 质胚乳切块(7 毫米厚度,长度 8 厘米,宽度 2 厘米)使用不锈钢刀。 2.2 生物化学分析 新鲜芒果,未干燥的芒果干颗粒进行分析,总还原糖法(Dubois, Gilles, Hamilton, Rebers, & Smith, 1956),水、灰、脂肪和蛋白质(AACC, 1990)、淀粉((AFNOR, 1996, 12), 果胶 (AOAC, 1984, 1884-1984)。 2.3 芒果 ADG(交替干燥和研磨)粉生产过程 新鲜芒果片干 24 h(恒重)电炉烘干机 MEMERT d - 91126(MEMERT, Schwabach, Germany)55℃(Kameni et al., 2003)。批磨的芒果干是 35 s 使用 3.3 AFK SM P 磨床,法 国(12 厘米直径和转速最低 450 tr.每分钟, 装有一把刀破碎机)获得未干燥的芒果颗粒 (UMG)。芒果颗粒分别被干燥 2、6、8 和 14 h 于电炉烘干机 d - 91126 中，在 55℃条件下。 每次干燥时间后,芒果干颗粒(DMG)样本分析含水率和地面 35 s 使用 AFK SM 3.3 P 磨床。 2.4 干燥动力学 芒果干恒重,其含水率确定干燥时间的函数使用美国谷物化学家协会(AACC,1990)。 样品的 重量测量之前和之后在 105℃干燥 3 h 和含水率之间的区别是由干燥前的体重测量,测量后 干燥 100 克样品。 2.5 粒度特征 Djantou et al. (2007)中对粒度特征进行了描述。研磨后,样品颗粒大小是决定使用 标准的筛子筛孔(3 2、1.4、1、1.4、0.4 毫米)堆放在互相最小筛网的筛在底部和顶部的 最大。在每种情况下,样品被放在堆栈顶部屏幕和机械地动摇了 20 分钟(2 毫米范围内,40 kHz 振动频率)。 屏幕保留粒子被移除,重,个人屏幕的质量增量被转换为样本总量的质量分 数。 磨产量确定和代表的比例地面芒果(与最初相比)通过筛子的直径 2 毫米在给定的时间。 L1,表面体积平均直径,“饲料和地面”示例使用方程 质量分数的基础上,在那里,Di 是粒 度和 mi 是质量分数。Bond’s (Work index), Kick’s and Rittinger’s 常量计算后, 方程(1 - 4) (McCabe, Smith, & Harriott, 1993, pp. 960e965)
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.。
食品英语文献综述范文
食品英语文献综述范文Food is an essential part of our daily lives, and it has been the subject of extensive research and literature. From historical accounts of food production and consumption to the latest scientific studies on nutrition and food safety, the field of food literature is vast and diverse. In this essay, we will explore some of the key themes and topics that have been covered in food-related literature.One of the most significant areas of food literature is the history of food and agriculture. Numerous books and articles have been written about the origins of various food crops, the development of agricultural practices, and the evolution of food preparation and preservation techniques. These works provide valuable insights into the ways in which human societies have adapted to different environmental and cultural conditions, and how food has played a central role in shaping the course of human history.Another important aspect of food literature is the scientific study of nutrition and food chemistry. Researchers in fields such as biochemistry, nutrition, and food science have conducted extensivestudies on the chemical composition of different foods, the ways in which the body metabolizes and utilizes nutrients, and the potential health benefits or risks associated with various dietary patterns. This body of literature has been instrumental in informing public health policies, developing dietary guidelines, and promoting evidence-based approaches to healthy eating.In addition to the historical and scientific perspectives, food literature also encompasses a wide range of cultural and social dimensions. Anthropologists, sociologists, and food historians have explored the ways in which food is intertwined with cultural identity, religious practices, and social status. From the symbolic significance of certain foods in religious ceremonies to the role of food in shaping class and gender dynamics, the cultural and social aspects of food have been extensively documented in the literature.The field of food literature also includes a growing body of work on the environmental and sustainability issues related to food production and consumption. As concerns about climate change, resource depletion, and the environmental impact of industrial agriculture have gained prominence, researchers and writers have turned their attention to the ways in which our food systems can be made more sustainable and environmentally responsible. This literature has covered topics such as organic farming, sustainable fishing practices, and the carbon footprint of different food products.Another important area of food literature is the culinary arts and the appreciation of food as a form of cultural expression. Chefs, food writers, and culinary historians have produced a wealth of literature that explores the artistry, creativity, and traditions associated with the preparation and presentation of food. From classic cookbooks to memoirs and narratives about the culinary world, this literature has helped to elevate food as an art form and a source of cultural enrichment.Finally, the field of food literature also includes a growing body of work on the social and political dimensions of food. From the impact of global trade and food policies on local communities to the ways in which food access and distribution are linked to issues of equity and justice, this literature has shed light on the complex relationships between food and power. This includes works on topics such as food sovereignty, food justice, and the role of food in shaping social and political movements.In conclusion, the field of food literature is vast and multifaceted, covering a wide range of historical, scientific, cultural, and social perspectives. Whether one is interested in the origins of agriculture, the latest developments in food science, the cultural significance of food, or the political and environmental implications of our food systems, there is a wealth of literature available to explore thesetopics in depth. As the world continues to grapple with the challenges of feeding a growing population and ensuring the sustainability of our food systems, the importance of this body of literature will only continue to grow.。
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。
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.。
关于食品的外文文献
关于食品的外文文献Food-related Foreign Literature: An OverviewIntroduction:With the globalization of the food industry, cross-cultural exchange of knowledge and information about food has become increasingly important. Foreign literature on food provides valuable insights into various aspects of food production, consumption, and cultural practices related to food. This article aims to explore and discuss selected foreign literature on food, highlighting key findings and contributions to the field.1. Nutritional Aspects of Food:Foreign literature on nutrition and food science offers valuable insights into the composition, bioavailability, and health benefits of different food components. Studies have examined the nutritional value of traditional diets in different cultures and evaluated the impact of various food processing methods on nutrient retention. For example, a study by Smith et al. (2018) investigated the nutritional composition of indigenous Australian bush foods, highlighting their potential as a rich source of essential nutrients.2. Food Safety and Regulations:Food safety is a global concern, and foreign literature often focuses on food safety practices, regulations, and their enforcement in different countries. Researchers have studied the effectiveness of food safety management systems, such as Hazard Analysis and Critical Control Points (HACCP), in preventing foodborne illnesses. An article by Garcia-Grau et al. (2016) explored the implementation of HACCP principles in the Spanish food industry, highlighting its positive impact on food safety.3. Cultural and Social Aspects of Food:Food is deeply rooted in cultural and social practices, and foreign literature offers insights into the significance of food in different societies. Researchers have examined the role of food in identity formation, national cuisines, and culinary traditions. Forinstance, a study by Li et al. (2019) explored the cultural meaning of food in Chinese society, emphasizing the symbolic importance of certain foods in festivals and social gatherings.4. Sustainable Food Systems:The environmental impact of food production and consumption is a pressing global issue. Foreign literature on sustainable food systems addresses topics such as food waste reduction, organic farming practices, and the promotion of local food networks. An article by Jensen et al. (2017) discussed the potential of community-supported agriculture (CSA) models in Denmark, highlighting their positive environmental and social impacts.5. Food Marketing and Consumer Behavior:Food marketing and consumer behavior are crucial elements of the food industry. Foreign literature examines factors influencing food choices, such as advertising strategies, packaging design, and labeling regulations. A study by Sánchez-González et al. (2020) explored the impact of nutrition claims on consumers' perception and purchase intention, emphasizing the role of label design and product positioning.Conclusion:Foreign literature on food covers a wide range of topics, including nutrition, food safety, cultural practices, sustainability, and consumer behavior. These studies contribute valuable knowledge to the food industry, informing policymakers, researchers, and consumers about various aspects of food production, consumption, and cultural significance. By exploring and understanding foreign literature on food, we can foster cross-cultural dialogue, promote sustainable practices, and enhance global food knowledge.。
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（ （英文参考文献及译文） 二〇一一年六月
蛋
白质免疫分析检
测的设计和发展
摘
要 免疫分析法是目前
首选的针对多类型含有复杂混合物的蛋白质的定量和半定量的检测方法。
在分析性能方面具有灵敏性，精确性和成本高效益的特点，适合实验室和野外的一系列试验模式中使用。
本文讨论了建立异常食物蛋白质的免疫分析问题以及解决如果取得成功结果的诸多问题。
对免疫化学未来发展猜测下得出如下结论：抗体技术将在新型蛋白质检测转基因生物体中发挥重要作用。
关键词：免疫分析发展；抗体；基因改造生物检测
历史背景
转基因生物有一个不可否认的特点—一个改变基因导致独特的蛋白（S ）的生成。
因此，检测问题可直接解决，因为研究人员只需检测转基因蛋白（S ）或新蛋白（S ）即可。
本文件基于蛋白质的免疫程序将研究可行的背景分析。
要分析特定蛋白质的能力在某些情况下已经成为疑问，除非该蛋白具有独特的功能（例如可能被一种酶拥有）或物理性质（如光谱特性由一个非蛋白成分赋予）。
即便如此，它通常需要提交广泛的分析样品，耗时和分析前的非例行预防。
这是在不久前得出结论的整体动物生物测定的基础上的唯一选择，使用蟾蜍和尿液样本验孕一般较易实现。
1959年开始了对近代免疫的研究，当对使用胰岛素的激素高的抗体来说，在体外试验敏感和具体的描述（雅洛和博森，1959），代之以一个飞跃在分析潜在着既定的生物测定程序。
这项新技术研究革新了在内分泌学常规分析和临床科学。
随后的事态发展的最大在两个关键领域重点：抗体免疫组化生产和检测格式。
对免疫系统 高等动物有能力产生巨大的反应的多样性，使自己的互动与有能力的分子多样性和细胞的威胁。
这些本科毕业论文 题 目：蛋白质免疫分析检测的设计和发展 学生姓名：王瑞相 学 院：化工学院 系 别：食品与生物工程系 专 业：食品科学与工程 班 级：食品科学与工程07-1班 指导教师：倪慧娟 讲师 学校代码： 10128 学 号： 200720516022
抗体都有不同的结构，每个抗体的不同的结构是由不同的线线或克隆的细胞导致的。
雅洛和博生使用的抗体已经成为关键试剂，分别作用于多克隆抗体，每个抗体的相互作用，并形成不同的结构。
1975年，这一程序被描述，允许隔离和个别抗体规模化生产的相同结构和反应性，每一个单细胞克隆的产品，作为一种单克隆抗体已知（科勒和米尔斯坦，1975年）。
有能力生产的单克隆抗体已成为可能的关键分析试剂世界各地无限量分布，具有独特的反应性抗体个别隔离，并为新的分析格式的潜力。
最近，在抗体生产的进一步发展做出持有的体外之一（1990）的全过程诱人的前景，延长抗体反应性成为可能，甚至使设计和操作的结为一体，以提高精确性和准确度。
免疫分析方法已被广泛采用有很多关键原因，但一个强大和简单的分析格式可用性是一个特别重要的因素。
非同位素方法的使用以成为现在的标准程序。
单克隆抗体的使用提高了两个潜力分析有特殊意义的检测蛋白质分析物（里程和黑尔斯，1968）。
免疫分析分为定量或半定量的两种形式。
在这方面，重要的是要注意的是免疫一直用于研究的定量分析，并认为可半定量检测一直是日常用户需求的响应。
在AVOCA率先甚至跟踪定量免疫行动批准分析物（佩蒂，沙曼和吉尔伯特，1992）。
半定量免疫有各种各样的形式。
特别流行的是试纸的方法，往往根据横向炉设备，提供了简单且对故障安全正确的分析过程指标的潜力。
抗体与蛋白质的相互作用
它是在大约启发思维的蛋白质检测与抗体，以了解抗体相互作用与蛋白质目标，以便获得更好的视角同时在可能性和局限性。
虽然它是，在我们的经验，无疑更容易提高抗体针对以上，也就是说，一个农药蛋白质指标，这也是事实有相当难题和陷阱中提高对蛋白质的特定部分或抗体应用实验，以高度多样化，加工食品材料。
正常的抗体在免疫类就业是一种抗体分子（分子量约为160000），有两个相同的结合位点糖蛋白能够认识到高亲和力目标。
该地区蛋白质的目标识别（表面抗原）似乎是，约10-15个氨基酸所占据，其中一些可能只涉及低亲和力识别周围的结合位点的边缘。
多克隆抗体准备将含有抗体识别不同蛋白质的部分；单克隆抗体只有一个（和相对较小的），除非该蛋白有多个站点由抗体识别能力。
该表位可以由氨基酸顺序在主要的蛋白质序列。
这种序列被称为连续抗原表位。
另外，抗原表位可能是由氨基酸组成，在主遥远序列，但所带来的力量共同二级和三级结构。
这样的识别位点作为一个不连续的抗原表位闻名。
很明显，破坏二级和三级结构将改变（也许取消）的不连续抗体识别抗原表位。
这可能是一种蛋白质变性也可以改变一个连续表位的认可，这取决于对肽的性质。
在任何一个给定的蛋白质构象与任何特别法的格式可能有特异性抗体该蛋白不结合的蛋白质不是因为表面抗原不存在，但由于是表面抗原隐而不抗体识别可用。
含量格式可以对是否产生深远的影响抗原可用于通过抗体结合。
该方法对蛋白质的抗体可以提交给自己引起构象变化。
或可能会导致“隐藏'抗原表位使抗体无法识别和结合空间位阻的原因。
即使是轻微的程序，如使用抗体捕获的蛋白质，可引起构象更改或隐藏表位。
与食物中的蛋白质抗体的相互作用
在上一节，在分子间的相互作用与一般意义上被认为是蛋白质抗体。
什么是所产生的特殊问题与食品原料和特点相关的蛋白质转基因生物？主要假设是的特征蛋白被发现，并在数额的抗体生产足够的可用，为检测开发和利用作为分析标准。
关于如何理解蛋白质的行为食品生产和加工过程中能有所帮助，特别是如果它是需要申请的分析测定在食物链的所有点一直到消费。
因此，是蛋白质的修改后的翻译而且它总是在一个同质的形式存在？是否处理，包括可能的热和酶治疗，会引起来自肽片段原来的蛋白质，它需要包括或排除这些在分析测定？多少序列同源性是共享的新的蛋白质和其他蛋白质通常存在，又有多少是有与蛋白质和肽的关系存在于其他食品原料？而更多的知识，可供开发前开始，越一个是脱颖而出，警告在发展中可能出现的问题。
在在与独特的相关的问题寻找蛋白质目标的性质，就不可能有不可逾越难题如果相同的蛋白质存在别处。
但是，如果只有蛋白质不足100％序列同源性，那么难题是可以克服的通过对抗体的使用独特的，特点肽序列。
食品加工可导致广泛的变化构象的蛋白质。
如前所述，这种变化可引起抗体确认取消在极端情况下，而在其他减少的认可。
一个典型的例如提供了由大豆检测食品中蛋白质的免疫，东西很难做任何其他的分析方法（麦克尼尔，1988年）。
该免疫程序运作非常好在所有类型的食品检测，可用于定量在非加工材料和加工食品所在的大豆成分的确切性质众所周知，允许适当的使用标准。
然而，如果这些信息不可用（这是正常情况下的分析），然后定量信息已经很难获得。
这个问题必须克服抗体直接针对处理抗原表位可以识别和使用。
在这个实验室我们已经探索了这样的做法对于大豆（黄，布雷特，米尔斯和摩根，1997年）。
我们制作对一个连续表位的单克隆抗体从大豆球蛋白是稳定的极端加热，经观察证明对热一种合成肽行为所对应的作为抗原表位（黄，米尔斯，卡特确定顺序，垂线与摩根，1998年a）。
该抗体可被纳入在免疫能够量化大豆在加工食品只用简单的提取程序（黄，米尔斯和摩根，1998年b）。