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由于食品加工工艺学的发展,现代的食物加工和制作方法为方便食品提供了广阔的市场.重要的是,通过加工杀死了致病微生物,破坏了食物中的某些天然毒素.确保了食物食用的安全.食物的贮存期延长,减少了浪费,而且使人们常年食用某些季节性食物.保存和加工食物的许多方法,如干燥、加入盐或相,应用醋成硝酸盐,巳应用了几个世纪,现仍是较常用的食物防腐方法.其它方法包括应用抗氧化剂.防腐剂,如苯甲酸和山梨酸,最近人们还应用了食物增色剂和调味剂. 食物加工过程中的大多数变化是有益的,可以确
Due to the development of food processing technology, modern food processing and production methods provide a vast market for convenience foods, and importantly, kill the pathogenic microorganisms by processing, destroying some of the natural toxins in the food, ensuring that food Food safety Increases the shelf life of food, reduces waste, and enables people to consume certain seasonal foods throughout the year Many methods of preserving and processing foods, such as drying, adding salts or phases, and applying vinegar to nitrates, have been applied For centuries it is still the more common method of preserving foodstuffs. Other methods include the use of antioxidants, preservatives such as benzoic acid and sorbic acid, and food color enhancers and flavoring agents. Recently, most of the food processing Change is useful, it can be