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1、食品加工(FoodProcessing)Wk1食品加工概論“食品加工”的定義為延長食品壽命、抑制食品品質的劣化，而將其轉變為具嗜好性、營養性、安全性、經濟性等的製品食品加工係以農產品、畜產品、水產品為主要原料，用物理的、化學的、微生物學的方法處理，改變其形態以增加保藏性，或製造具有新性質的食品。“食品加工”的分類原料用途製程“食品加工”的目的防止腐敗及變質提高可食性改善嗜好性改善營養提高便利性：便於儲藏、運送、食用。食品的變質與保存為何需要保存食品？可食性食物(動物性/植物性)取得的方便性無論時間無論地區
2、食品原料的特性變質季節性生活習性及方式的變遷狩獵農牧商業交易工業革命人口快速的增長“食品保存”的定義為防止食品受物理、化學作用，以及微生物、昆蟲之類的生物作用所引起的變質，以保持食品的品質安全可以延緩或防止食品變質、腐敗的保存方法食物的變質物理變化溫度冷熱水份化學變化空氣光線酵素微生物變化食品為何腐壞？微生物殺菌水活性溫度pH密閉容器幅射化學藥劑壓力氧風味褐變食品的保存方法罐頭食品低溫食品乾燥食品鹽漬食品糖漬食品發酵食品食品添加物放射線照射食品包裝柵欄技術原理Hightemperature(F)Heati
3、ngLowtemperature(T)Chilling,freezingReducedwateractivity(aw)Drying,curing,conservingIncreasedacidity(pH)AcidadditionorformationReducedredoxpotential(Eh)RemovalofoxygenoradditionofascorbateBiopreservativesCompetitiveflorasuchasmicrobialfermentationOtherpre
4、servativesSorbates,sulfites,nitritesTypeofHurdlePhysicalAsepticpackaging,electromagneticenergy(microwave,radiofrequency,pulsedmagneticfields,highelectricfields),hightemperatures(blanching,pasteurization,sterilization,evaporation, extrusion,baking,frying),
5、ionizingradiation,lowtemperature(chilling,freezing),modifiedatmospheres,packagingfilms(includingactivepackaging,ediblecoatings),photodynamicinactivation,ultra-highpressures,ultrasonication,ultravioletradiationTypeofHurdle(continue)PhysicochemicalCarbondio
6、xide,ethanol,lacticacid,lactoperoxidase,lowpH,lowredoxpotential,lowwateractivity,Maillardreactionproducts,organicacids,oxygen,ozone,phenols,phosphates,salt,smoking,sodiumnitrite/nitrate,sodiumorpotassiumsulphite,spicesandherbs,surfacetreatmentagentsTypeof
7、Hurdle(continue)MicrobialAntibiotics,bacteriocins,competitiveflora,protectiveculturesSynergisticeffects(協同效應) ofHurdleTechnologyGram-positivebacteriaincludesomeofthemoreimportantspoilagebacteria,suchasClostridium,BacillusandListeria.Asynergisticenhancemen
8、toccursifnisinisusedagainstthesebacteriaincombinationwithantioxidants,organicacidsorotherantimicrobials.Combiningantimicrobialhurdlesinanintelligentwaymeansotherhurdlescanbereduced,yettheresultingfoodcanhavesuperior
