专业英语系列----食品英语原版文章（持续更新）

yangbinpro

Very simple, say to show you some instance:Encyclopedia of Food and Culture.rar, that is just only a buying order or countership.

江南游子

Table of Contents
Introduction .......................1
Types of dehydration .......1
Drying as an on-farm added-value strategy ...... 3
Product development and marketing................. 4
Regulations .......................6
References ........................6
Resources .........................7

ucdavis

using microbial fermentation technique to synthsize the new biopolymer for food industry
is a topic attracting many attention - the advantage for them is 1) enviromental friendly 2) extended functionality
3) resource saving ..... but the market is very small , anyway, please take a closer look to get an idea,
tell me if you like it or not :)

foodet

Membrane filtration – an effective way to food quality

In the food and beverage industries, the precise separation of particles is increasingly important in the production of beer, apple juice and numerous dairy products. Membrane filtration is a good example of a simple and efficient technology used to enhance food quality with excellent future prospects
What is membrane filtration?
Membrane filtration is a technique that uses a physical barrier, a porous membrane or filter, to separate particles in a fluid. Particles are separated on the basis of their size and shape with the use of pressure and specially designed membranes with different pore sizes. Although there are different membrane filtration methods (reverse osmosis, nanofiltration, ultrafiltration and microfiltration, in order of increasing pore size), all aim to separate or concentrate substances in a liquid.

Main food applications
In the food and beverage industries, membrane filtration is state-of-the-art technology for clarification, concentration, fractionation (separation of components), desalting and purification of a variety of beverages. It is also applied to improving the food safety of products while avoiding heat treatment. Some examples of final products using this technique are fruit and vegetable juices, like apple or carrot; cheeses, like ricotta, ice cream, butter or some fermented milks; skimmed or low-lactose dairy products; microfiltered milk; non-alcoholic beers, wines and ciders, etc.

Cheese
Ultrafiltration of milk represents the first real innovation in the history of cheese making, offering substantial advantages to both manufacturers and consumers. During the cheese making process some of the nutrients found in milk are lost in the whey (e.g. carbohydrates, soluble vitamins and minerals). These losses have a considerable impact on the economics of the processing operation. Ultrafiltration is an effective means of recovering the by-products, which can be used for further food formulations. At the same time the result is cheese products of higher nutritional value at a better price. Another application in cheese is the use of microfiltration to remove undesirable micro-organisms from the milk used in the production of raw milk cheeses.

Microfiltered milk
Classical techniques used to improve milk’s shelf-life and safety are based on heat treatments, like pasteurisation and sterilisation. Those techniques modify some sensory properties of milk, for example its taste. Microfiltration constitutes an alternative to heat treatment to reduce the presence of bacteria and improve the microbiological safety of dairy products whilst preserving the taste. Fresh microfiltered milk has a longer shelf-life than traditionally pasteurised fresh milk. There is also a new development in membrane technology manufacture, which leads to a similar hygienic safety as “thermisation” of skimmed milk at 50°C. This will allow the commercialisation of new milk, which can be stored at room temperature for six months and with a taste similar to fresh pasteurised milk.

Many benefits
The use of membrane filtration offers a wide range of advantages for the consumer as well as for the producer.

On the one hand, filtration technology offers an efficient way to gain superior quality and safety without destroying the fundamental sensory qualities of the product. It removes unwanted ingredients like microorganisms, dregs or sediments that have a negative impact on product quality, making the final product more attractive in texture and increasing its shelf life. On the other hand, it may reduce some production steps and increase yield, has a high degree of selectivity, improves control over the production process and has low energy costs.

The development of filtration techniques and their distribution is not yet complete. There is continuing development of new applications based on the technique. New methods, in particular development of better and longer lasting membranes, offer new perspectives.

foodet

New food technologies - processing food for safety, convenience and taste

Salting and drying are two of the earliest methods of treating foods to help preserve freshness and improve flavour. Over the years, improved techniques for processing foods have resulted in the expansion of our food supply by prolonging keeping times, preventing spoilage and increasing the variety of food products available. This is the first in a series of articles in which Food Today will look at various technologies used today and the benefits they offer in improving the food supply.
Extrusion - new shapes and textures
Snack foods, breakfast cereals, confectionery and even some pet foods have been produced from a method of food processing known as extrusion. It basically involves compressing food into a semi-solid mass, and then forcing it through a small aperture to increase the variety of texture, shape, and colour obtainable from a basic food ingredient. The technique has given rise to products with hitherto unknown shapes and textures. Extrusion can form and sometimes even cook raw ingredients into finished products.

A typical extruder consists of a power supply to operate the main screw, a feeder to meter in the raw ingredients, and a barrel, which surrounds the screw. The screw conveys the raw material through towards a shaped hole, the die, that shapes the product. Extrusion can take place under high temperatures and pressures or can be simply a non-cooking, forming process.

One of the potential benefits of using extrusion in food production is to help preserve food products. Extrusion can be used to control the water activity of ingredients, which in turn determines microbial growth and hence, spoilage. It is therefore useful in producing, shelf-stable foods and increasingly important in producing a variety of things like some snackfoods, certain breakfast cereals and types of confectionery.

New and creative products
Snacks are one of the fastest-growing segments of the food industry, and extrusion is already established as a means of producing new and creative products. Most cereals can be extruded, and cereal-based products, such as breads, breakfast cereals and cakes can be processed in this way. Extrusion can also be used to make pet foods.

A particularly promising application of extrusion is in the processing of Textured Vegetable Protein (TVP). This is basically soya flour that has been processed and dried to give a substance with a sponge-like texture that may be flavoured to resemble meat. Soya beans are dehulled and their oil extracted before being ground into flour. This flour is then mixed with water to remove soluble carbohydrate and the residue is textured by extrusion. This involves passing heated soya residue from a high-pressure area to a reduced pressure area through the die, resulting in expansion of the soya protein. It is then dehydrated and may either be cut into small chunks or ground into granules. With extrusion techniques good quality meat analogues can be produced from TVP and mycoprotein (protein obtained from fungi). TVP is also being used in the development of some functional foods where the potential health benefits of soy protein are sought.

Extrusion processing has been used in the preparation of camping and military field rations, foods for special dietary needs and for feeding during disaster and famine recovery. It has even been proposed in the design of a food processing system to be stationed on Mars! The use of extrusion to produce new and innovative food products holds much promise for future food production.

foodet

The potential impact of animal diseases on food safety

Public concerns over food safety are heightened during outbreaks of any disease in food-producing animals. Some of these diseases, however, have few or no implications for the human food chain. Others may carry a potential risk of foodborne transmission, but their impact on human health can be minimised through a combination of animal health control measures and food hygiene practices.
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jyy5679

如果文章有点多了，我觉得可以分专题啊，如安全啊，添加剂啊，每个专题可以尽可能的详细，有利于大家集中学习嘛，一点拙见

39905565

我对这些资料也好感兴趣
可是我的粮票太低下不了

reynard

非常感谢你的分享！！！

bigmouthfish

thanks a lot!

果果缺

下载多了....无粮票了....改天再来......

Jasson

thanks a lot,I love U,god of the world