上海交通大学：《食品物性学 Physical Properties of Foods》教学资源（英文PPT课件）SJTU0

Texture rheology 1.Processing 2.Nutrition 3.Texture (sensory science) 4.Stability and properties

Texture & Rheology 1. Processing 2. Nutrition 3. Texture (sensory science) 4. Stability and properties

Food Science Technology ·Food Preservation Food Safety Food Quality

Food Science & Technology • Food Preservation Food Safety Food Quality

The Agriculture-Food Chain Production )Post-Harvest Processing Distribution Consumer Food is processed to extend shelf life, improve digestion,remove toxins and microorganisms,and add value Food processing has changed from art to a science and is highly mechanized. Diverse industry (type,size,duration) Largest industrial energy user in California Changing practices due to pop growth and shifts Low profit margins,older manufacturing plants

Food processing has changed from art to a science and is highly mechanized. • Diverse industry (type, size, duration) • Largest industrial energy user in California • Changing practices due to pop growth and shifts • Low profit margins, older manufacturing plants Production Post-Harvest Processing Distribution Consumer

Food Processing The food processing industry is changing with much more influence from consumers. 5 key issues: urbanization labor safety resource efficiencies value added processing

The food processing industry is changing with much more influence from consumers. 5 key issues: urbanization labor safety resource efficiencies value added processing

Beyond Canned Foods ·Aseptic Processing High Pressure Processing Pulsed Electric Field 。Ohmic Heating Food preservation technologies must render products free of High Intensity Pulsed Light pathogenic microorganisms. ·Electron Beam Must quantify microbial destruction to ensure food safety: -how technology works -destruction kinetics of microorganisms of interest

• Aseptic Processing • High Pressure Processing • Pulsed Electric Field • Ohmic Heating • High Intensity Pulsed Light • Electron Beam Food preservation technologies must render products free of pathogenic microorganisms. Must quantify microbial destruction to ensure food safety: -how technology works -destruction kinetics of microorganisms of interest

Mode of Action of Microbial Cell Destruction Advanced Processing Technologies ·Aseptic Processing Thermal effect ·High Pressure Proteins denatured Pulsed Electric Field Membrane rupture e Ohmic Heating Thermal Effect ·Pulsed light UV/Thermal effect lonizing radiation DNA damage

• Aseptic Processing Thermal effect • High Pressure Proteins denatured • Pulsed Electric Field Membrane rupture • Ohmic Heating Thermal Effect • Pulsed light UV/Thermal effect • Ionizing radiation DNA damage

Food Quality ·Nutrition ·Sensory Flavor Appearance Texture

Food Quality • Nutrition • Sensory Flavor Appearance Texture

Nutrition Qi ckTi ne?and a TI FF (Uhconpressed)deconpr essa are needed to see this pi cture

Nutrition Qui ckTi me?and a TI FF ( Uncompressed) decompressor are needed to see thi s pi cture

What "WE"Want To meet all goals of traditional preservation Safe and affordable,no nutritional deficiencies ·“Good'taste,color,flavor and texture To meet new goals Nutritious,fresh-like,easy to prepare To know how food prepared Texture Flavor Color Taste

• Safe and affordable, no nutritional deficiencies • “Good” taste, color, flavor and texture • Nutritious, fresh-like, easy to prepare • To know how food prepared Flavor Texture Color Taste

Flavor ·Taste ·Odor or smell

Flavor • Taste • Odor or smell