Content Description
"Food Technology" Textbook Contents Total Eight Chapters. The first chapter has established some important food concepts required to grasp food expertise and refer to the theoretical basis required to understand the content of this book. It introduces the development and prospects of domestic and foreign food industries and the scope of food technology. Students have a clear goal for the course of this course and excite the interest of learning. The second chapter of the food dehydration introduces the principle and method of depositing food using water activity. The third chapter involves basic technologies associated with hot processing, including Paparte, hot and commercial sterilization. Chapter IV Food Refrigeration, introduces the principles and techniques of reducing temperature extension shelf life. The fifth chapter introduces the principle of 4 effective traditional food preservation and smoking, and foods processed by these methods often have national characteristics; increased semi-dry semi-wet food preservation section. The sixth chapter introduces the principle of food and chemical deposits of anti-corrosion and anti-oxidation. Chapter 7 introduces the principle of food radiation deposit. Chapter VI and Chapter 7 are cold (or non-heat) sterilization techniques applied in real production. Chapter VII introduces a typical food processing process such as meat products, aquatic products, dairy products, fruit and vegetable products, beverages, candy chocolate and cereal products. The process examples are large-scale foods produced in industrialized production; focusing on food raw materials And affect the quality of the processing, these different product processes are conducive to the relationship between students and processing.
Author
Xia Wenshui, currently a national key laboratory and professor of food science and technology in Jiangnan University, professor, doctoral tutor, food discipline leader, Aquatic Processing and Storage Engineering Institute Director, enjoy special allowance of the government government. Study on the Basic Research and Aquatic Products Processing of Food Science and Technology. Holds the completion of the "Eighth Five-Year Plan", "Ninth", "10th Five-Year" National Science and Technology Plan, the National Natural Science Foundation, National Agricultural Achievements Transformation Fund, and the "Eleventh Five-Year" National High Technology Research (863) Plan, National Natural Science Foundation of China; 1 first prize of the Science and Technology Progress of the Ministry of Education, 1 second prize, and 2 provincial scientific and technological progress, 2 third prizes.
Works directory
Chapter 1 Introduction
First food concept
2Food Processing Process
Section 3 Food Industry and Its Development Trend
Section 4 Food Technology Research Content and Scope
Main References
Chapter 2 Food dehydration
First food drying principle
Drying mechanism for the second food
The impact of dry system on food quality
Drying method of food in Section 4
Section 5 Dry article packaging and storage
Main references
Chapter 3 Food Heat treatment and sterilization
first heat treatment principle
second heat treatment technology
third heat treatment and product quality
main Reference
Chapter 4 Food Freezing
First Size Food Frozen Deposits
The Cooling and Storage of the Second Section of Foods
The third quarter low temperature gas is stored
Section 4 Four food freezes and freezing
fifth frozen products package and storage
Main references < / p>
Chapter 5 Food pickled fermentation and smoked treatment
first food pickled preservative
second food fermentation preservation:
< P> The smoked treatment of the third instrumentSection 4 semi-dry half-wet food
Chapter 6 Food Chemical Safety
first food Definition and characteristics of chemical preservation
2 Instrument preservative and its use
third anti-oxidant
main references
Chapter 7 Food Radiation Savings
Section 1 Overview
The basic concept of the second radiation photo
Section 3 Food irradiation deposits < / p>
The influence of III irradiation on food quality
The application of the fifth radiation in food preservation
Sixth food irradiation safety Regulation
Main references
Chapter 8 Food Processing Process
First Meat Products
2 Aquatic Products < / P>
third dairy products
Section 4 fruit and vegetable products
Section 5 Soft Beverage
Section 6 Candy Chocolate Products
Seventh Cereal Products
Main References