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食品科学的新发展 被引量:1

New Developments in Food Science
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摘要 (接《中国食品学报》Vol.2 No.3 P5)2 新技术范例2.1 欧姆加热在现代工艺中,欧姆加热已经被认为是在工业中应用最发达的工艺之一,它被应用于液体、粒于状态的植物和动物食品的加工,例如蔬菜加工、肉和鱼的加工等。和微波加热不同,欧姆加热温度变化较小,应用过程中只有(0.1—3.0)S/m的最小电流传导率。在典型装置中温度由输入速率和输入能量决定。问题是电化反应导致电极周围出现气泡和走微现象,如果该技术能很好地控制,它引起的营养素损失几乎是最小的。 In recent years major food crises in the developed world and the catastrophic lack of appropriate food supply in developing countries have again demonstrated how sensitive and delicate the material is with which we have to deal in Food Science and Technology . Especially the catastrophes point, amongst other areas, also to deficiencies in Food Science and Technology at large and to wrongly directed developments. An analysis of the problems which Food Technology is presently facing is not possible without considering the impact of various related scientific and technical fields on Food Science and Technology. By applying a systematic approach, considerations have to begin with raw material production where e. g. the impact of plant related biotechnology is important. Consideration should also touch upon developments in processing technology, in food analysis, in food physics, food structure, in fermentation technology, in application of artificial intelligence in food technology etc. The consideration must also include the impact of recently gained knowledge in the field of nutrition on the production of new types of products and the attitude of the consumer towards new developments. The analysis will reveal that, under the impression of the actual crises in the food system, a change of the conventional paradigm, with the agricultural production as a major factor in the food system, has to be introduced. It will become obvious that the consumer gains more importance and moves into the centre of considerations when the topic is food and food technology. Globalisation finally will also play an important role in the further development of Food Science and Technology. Apart of the mainstream factors which are being discussed, other factors like the concentration of the food industry or environmental factors should not be neglected. In order to cope with the many problems and to point to a global strategy, lUFoST has released a declaration of needs and possible ways of approaching the most relevant problems. In this so
出处 《中国食品学报》 EI CAS CSCD 2002年第4期1-5,共5页 Journal of Chinese Institute Of Food Science and Technology
关键词 食品科学 新技术 欧姆加热 Sows-vide加工 高压处理 Food Science and Technology Nutrition New Technologies Change of Paradigm IUFoST Budapest Declaration
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