从安全营养角度看食品加工工艺研究  

Research on Food Processing Technology from the Perspective of Safety and Nutrition

作　　者：王丽婷[1] WANG Liting(Bayannaoer Vocational and Technical School,Bayannaoer 015000,China)

机构地区：[1]巴彦淖尔职业技术学校,内蒙古巴彦淖尔015000

出　　处：《食品安全导刊》2022年第1期130-132,共3页China Food Safety Magazine

摘　　要：本文具体分析了食品加工工艺的含义与特点,并从安全营养角度介绍主要的食品加工工艺,包括冷冻干燥技术、微波加工技术、膜分离技术、超高压技术和远红外线技术,并提出了推进食品加工工艺优化发展的有效策略。This article specifically analyzes the meaning and characteristics of food processing technology,and introduces the main food processing technology from the perspective of safety nutrition,including freeze-drying technology,microwave processing technology,membrane separation technology,ultra-high pressure technology and far-infrared technology,and puts forward an effective strategy to promote the optimization and development of food processing technology.

关 键 词：安全营养 食品加工工艺 研究 

分 类 号：TS205[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]