食品加工中物理处理对食品营养与安全的影响分析  

Analysis of the Impact of Physical Processing on the Nutritional Value and Safety of Food in Food Processing

作　　者：张伟科 ZHANG Weike(Henan Jinghua Food Science and Technology Development Co.,Ltd.,Jiaozuo 454850,China)

机构地区：[1]河南京华食品科技开发有限公司,河南焦作454850

出　　处：《食品安全导刊》2024年第15期19-21,共3页China Food Safety Magazine

摘　　要：本文介绍食品加工中常见的物理处理方法,探讨其对食品营养成分的影响,包括维生素含量变化、蛋白质变性与降解、脂肪氧化程度、矿物质稳定性。同时,分析物理处理方法对食品安全的影响,涉及微生物控制效果、食品中毒物质去除与降解以及食品添加剂等问题,旨在提升食品质量和安全性。This paper introduces the common physical processing methods in food processing,and discusses their effects on the nutritional composition of food,including the change of vitamin content,protein denaturation and degradation,fat oxidation degree,mineral stability.At the same time,the impact of physical treatment methods on food safety is analyzed,involving the effect of microbial control,the removal and degradation of food poisoning substances,and food additives,so as to improve food quality and safety.

关 键 词：食品加工 物理处理 营养 安全 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程] TS205