《食品概论》各章要点汇总.docx

《食品概论》各章要点汇总.docx

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《食品概论》各章要点汇总

Chapter1

Objectives:

●Namethefourpartsofthefoodindustry

●Identifyalliedindustries

●Explainhowthefoodindustryisinternational

Keyterms:

Alliedindustry见书

Partsofthefoodindustry:

●Production:

Productionincludessuchindustriesasfarming,ranching,orchardmanagement,fishing,andaquaculture.Technologiesinvolvedinproductionoftherawmaterialsincludetheselectionofplantandanimalvarieties,cultivation,growth,harvest,slaughter,andthestorageandhandlingoftherawmaterials.

●Manufacturing/processing

Manufacturingconvertsrawagriculturalproductstomorerefinedorfinishedproducts.Manufacturingrequiresmanyunitoperationsandprocessesthatareatthecoreoffoodtechnology.

●Distribution

Distributiondealswiththoseaspectsconductivetoproductsales,including:

productform,weightandbulk,transportation,storagerequirements,andstoragestability.

●Marketing

Marketingisthesellingoffoodsandinvolveswholesale,retail,institutions,andrestaurants.

Threebasictypesofverticalcoordination（纵向调节方式）

Openproduction.Afirmpurchasesacommodityfromaproduceratamarketpricedeterminedatthetimeofpurchase.开放式生产：

大公司以购买时的市场价向生产商购买食品。

Contractproduction.Afirmcommitstopurchaseacommodityfromaproduceratapriceformulaestablishedinadvanceofthepurchase.定约式生产：

大公司以预先签订合约的市场价向生产商购买商品。

Verticalintegration.Asinglefirmcontrolstheflowofacommodityacrosstwoormorestagesoffoodproduction.纵向集约化：

一个大公司控制跨越两个或两个以上食品生产阶段的商品流。

Chapter2

Objectives:

Namethethreeelementsmostimportanttolife

Explainhowcovalenthydrogenandionicbondsareformed

Defineamolecule

Identifysymbolsforhydroxyl,amino,ammonia,methylandcarboxyl

Keyterms:

Atom见书

Molecule见书

Table2-1

Figure2-7

Theoxidationofsugar（C6H12O6）方程式

Fourchemicalbonds:

covalentbonds,hydrogenbonds,ionicbondsandVanderWaalsbonds.

Covalentbondsarethestrongestchemicalbonds,andareformedbythesharingofapairofelectrons.

Themolecularweightofamoleculeisthesumoftheatomicweightsofitscomponentatoms.

Eachcarboncanconnecttoanothercarbon,hydroxyl,hydrogen,aminogrouporoxygen（doublebond）

Sixmajorelementsfoundinbiologicalsystems:

H,C,N,O,PandS.

Metabolismisageneraltermusedtorefertoallthechemicalreactionsthatoccurinalivingsystem.

Chapter3

Objectives:

•Namefourcarbohydrates

•Comparethesweetnessofvarioussugars

•Namethreefunctionsofproteininfood

•Identifysaturatedandunsaturatedfats

•Listthefat-andwater-solublevitamins

•Listthreefunctionsofwaterinthebody

Keyterms:

Aminoacids氨基酸：

含有氨基和羧基的一类有机化合物的通称。

生物功能大分子蛋白质的基本组成单位。

Peptidebond:

肽键：

α－羧基和α－氨基脱水缩合形成的酰胺键，即-CO-NH-。

Caramelization焦糖化：

碳水化合物（糖类）,经直接加热所产生的脱水及热分解反应。

Therearesixcategoriesofnutrients:

Protein,Lipid,Carbohydrate,Vitamin,MineralandWater.

Therelativesweetnessofsucroseis100.

Figure3-4

Thevastofmajorityoffoodsthatweconsumecontainfatintheformoftriglycerides（结构如下图所示）.

Fat-solublevitamins：

VitaminAVitaminDVitaminEVitaminK

Water-solublevitamins：

VitaminBVitaminC

Functionsofwater:

•Carriesnutrientsandwastes

•Maintainsstructureofmolecules

•Participatesinchemicalreactions

Chapter4Nutritionanddigestion

Objectives:

•Listtheessentialaminoacids

•Listthewater-andfat-solublevitaminsandtheirfunctions

•Discusstherelationshipofdiettohealth

Keyterms:

RDA:

recommendeddietaryallowances推荐膳食供给量

DRI:

dietaryreferenceintakes膳食营养素参考摄入量

Essentialnutrientsincludevitamins,minerals,certainaminoacidsandcertainfattyacids.

Thecarbohydrates,fatsandproteinsinfoodsupplyenergy,whichismeasuredincalories.

Water:

•About65%percentoftheadultbodyismadeupofwater.（page65）

•Allthechemicalreactionsthatoccurinthebodytakeplaceinwater.

•Energy:

calorieneedsvarybyageandlevelofactivity.

•Carbohydrates:

allcarbohydratesexceptfiberbreakdownintosugars.

•Fiber:

fiberisbestobtainedfromfoodsratherthansupplements.

Essentialaminoacids:

page69

•Phe苯丙氨酸

•Try色氨酸

•His组氨酸

•Val缬氨酸

•Leu/Ile亮/异亮氨酸

•Lys赖氨酸

•Met蛋氨酸

•Thr苏氨酸

•Arg精氨酸

Factorsaffectingproteinuse:

page71

•Ratiosofessentialaminoacids

•Amountofproteininthediet

•Physiologicalstateofthesubject

•Digestibility

Digestiveprocesses:

page73

•Ingestion

•Digestion

•Absorption

•Elimination

Functionsofsmallintestineandlargeintestine:

Smallintestineisthesiteofmostdigestionsandthesiteofmostabsorption.

Mostofthewaterisabsorbedintothebloodfromthelargeintestine.

Chapter5Foodcomposition

Objectives:

•Listfourfactorsthataffectthenutrientcontentoffoods

Chapter6Qualityfactorsinfoods

Objectives:

•Describesensorymethodshumansusetodeterminefoodflavor

•Discussthreefactorsthatcanaffectfoodflavor

•Explainthreemeansformaintainingorassessingqualityinfoods

Keyterms:

Maillardreaction:

Maillardreactionisachemicalreactionbetweenanaminoacidandareducingsugar,usuallyrequiringheat,andformsacomplexmixtureofpoorlycharacterizedmoleculesresponsibleforarangeofodorsandflavors.

GMP（goodmanufacturingpractices）良好操作规范

HACCP（hazardanalysisandcriticalcontrolpoint）危害关键点分析

Texture:

Thetextureoffoodreferstothequalitiesfeltwiththefingers,thetongue,ortheteeth.Page92

Changesintextureareoftenduetowaterstatus.

感官评定SensoryEvaluationPractices是一个发展中的领域，它主要研究利用人来测量感官的感知及这种感知对食物和口味接受性的影响。

Page94

Figure6-3page95

Thefourmaintastesofbodyexperiencesaresweet,sour,salty,andbitter.

Factorsinfluencingtheflavor:

•Bacteria

•Yeasts

•Molds

•Enzymes

•Heat/cold

•Moisture/dryness

•Light

•Time

•Additives

Processtopreventthegrowthofbacteria:

page98

irradiation（辐射）;

refrigeration（冷藏）;

freezing（冷冻）;

drying（干燥）;

controlofwateractivity（水分活度控制）

Processtominimizetheorganism:

Pasteurization（巴氏杀菌）;

sterilization（灭菌）;

cleaningandsanitizing（清洗和消毒）;

membraneprocessing（膜过滤）

HACCP表示危害分析和关键控制点。

确保食品在消费的生产、加工、制造、准备和食用等过程中的安全，在危害识别、评价和控制方面是一种科学、合理和系统的方法。

但不代表健康方面一种不可接受的威胁。

识别食品生产过程中可能发生的环节并采取适当的控制措施防止危害的发生。

通过对加工过程的每一步进行监视和控制，从而降低危害发生的概率。

实施HACCP体系有以下优越性：

　　A强调识别并预防食品污染的风险

　　B保存了公司符合食品安全法的长时间记录

　　C使可能的、合理的潜在危害得到识别

　　D有更充分的允许变化的弹性。

　　E与质量管理体系更能协调一致。

GMP和HACCP区别：

GMP和HACCP系统都是为保证食品安全和卫生而制定的一系列措施和规定。

GMP是适用于所有相同类型产品的食品生产企业的原则，而HACCP则依据食品生产厂及其生产过程不同而不同。

GMP体现了食品企业卫生质量管理的普遍原则，而HACCP则是针对每一个企业生产过程的特殊原则。

Chapter7Unitoperationsinfoodprocessing

Objectives:

•Listtwoexamplesofaformedfood

•Describethepurposesofconcentration

•Identifytworeasonsforpackagingfoodproducts

•Discusswhysomeunitoperationsoverlap

Keyterms:

•Gelation胶凝

•Conduction传导

•Micron微米nanometer纳米millimeter毫米centimeter厘米

•Freezedrying冻干

Unitoperationsincludematerialshandling,cleaning,separating,sizereduction,fluidflow,mixing,heattransfer,concentration,drying,forming,packaging,andcontrolling.（page110）

冻干又称真空冷冻干燥。

它是物质干燥的一种方法。

真空冷冻干燥就是把含有大量水分的物质，预先进行降温冻结成固体。

然后再真空条件下使水蒸气直接从固体中升华出来，而物质本身则留在冻结时的冰架子里，因此它干燥后体积不变，并且变得疏松、多孔、复水性能好。

Threecommonmethodofdryingaresunortraydrying;spraydrying;freezedrying

Concentrationisoftenusedasapre-steptodryingtoreducetheamountofwaterthatneedstoberemovedduringdrying,thusreducingdryingcosts.

Chapter8Fooddeterioration

Objectives

•Listthreegeneralcategoriesoffooddeterioration

•Discussshelflifeanddating

•Namesixfactorsthatcausefooddeterioration

Keyterms:

Wateractivity（Aw）:

水活度

Shelflife:

isthetimerequiredforafoodproducttoreachanunacceptablequality.（page125）

•Packdate

•Displaydate

•Sellbydate

•Bestusedbydate

•Expirationdate

Causesoffooddeterioration:

（page125）

•Microorganisms

•Activityoffoodenzymes

•Infestation

•Inappropriatetemperatures

•Gainorlossofmoisture

•Reactionwithoxygen

•Light

•Physicalstressorabuse

•Time

Table8-1（page125）

Spore:

Inbiology,asporeisareproductivestructurethatisadaptedfordispersalandsurvivingforextendedperiodsoftimeinunfavorableconditions.

Rigormortisisanessentialprocessintheconversionoflivemuscletomeat.

以pH4.5为界，高于此值为低酸性食品，低于此值为酸性食品。

Principlesoffoodpreservation

•Heat

•Cold

•Drying

•Acid

•Sugarandsalt

•Smoke

•Atmosphere

•Chemicals

•Radiation

Chapter9Heat

Objectives:

Namefourdegreesofpreservationachievedbyheating

Describehowspecificheattreatmentsareselected

Identifyhowtheheatresistanceofmicroorganismsisdetermined

Discussmethodsofheatingfoodsbeforeorafterpackaging

Compareconductionandconvectionheating

Listthreefactorsthatinfluencehowfoodsheat

Keyterms

•Asepticpackaging无菌包装

•Retort杀菌锅

•Blanching热烫

•Sterilization杀菌:

•Commercialsterility商业无菌

•DvalueD值

•Pasteurization巴氏杀菌

•ZvalueZ值

Degreesofpreservation

•Sterilization:

referstothecompletedestructionofmicroorganisms.

•Commercialsterility:

Thisdescribestheconditionwhereallpathogenicandtoxin-formingorganismshavebeendestroyed,aswellasotherorganismscapableofgrowthandspoilageundernormalhandlingandstorageconditions.

•Pasteurization:

isaprocessofheatingafood,usuallyliquid,toaspecifictemperatureforadefinitelengthoftime,andthencoolingitimmediately.Thisprocessslowsmicrobialgrowthinfood.

•Blanching:

isamildheattreatment,generallyappliedtofruitsandvegetablestoinactivateenzymesthatmightdecreaseproductquality.

Conduction传导isthetransferofheatfromoneparticletoanotherbyconduct.

Convection对流heatingmeansthatthemovementinsideacan