食品工程學品質(zhì)變化速度(編輯修改稿)
2025-02-02 10:17 本頁面
【文章內(nèi)容簡介】 e change in structure or content of chlorophyll, hem pigment, anthocyanins, carotenoids. d. Flavor changes flavor has evolved to a usage that implies and overall integrated perception of the contributing senses of smell and taste at the time of food consumption. the permeability of packaging materials is of importance in retaining desirable volatile ponents within package, or in permitting undesirable ponents to permeate through package from the ambient To. Nutritional Quality four major factors which impact on nutrient degradation and can be controlled to varying extents by packaging are Light, O2 concentration, To and Aw C. Physical changes physical properties include geometrical (size, shape, volume, density and surface area as related to homogeneous food units, as well as geometrical textural characteristics such as referring to particle size and shape。 referring to particle shape and orientation), thermal, optical, mechanical, rheological, electrical, and hydrodynamic properties for foods containing solid carbohydrates, the largest effect in physical properties results from sorption of water, especially for the recrystallization of amorphous carbohydrate, . in boiled sweets leading to stickiness and graining, in milk powders leading to caking and lumpiness D. Biological change a. Microbiological major groups of microanisms found in foods are bacteria and fungi (yeasts and molds) foods are f
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