食品加工过程中有害物质的形成机制与控制技术  

Formation Mechanisms and Control Technologies of Harmful Substances in the Food Processing Process

作　　者：裴高璞 宋辉 郭德慧 PEI Gaopu;SONG Hui;GUO Dehui(Yantai New Era Health Industry Co.,Ltd.,Yantai 264006,China)

机构地区：[1]烟台新时代健康产业有限公司,山东烟台264006

出　　处：《现代食品》2025年第6期138-140,共3页Modern Food

摘　　要：本文详细探究了食品加工过程中有害物质及形成机制,并提出这些有害物质的控制技术,保障食品安全与健康。食品加工不仅是为了丰富食品种类,还延长了食品保质期。然而,加工环节无法规避生成有害物质,直接对人身体健康、生命安全带来很大威胁。因此,对有害物质形成机制与控制技术进行全面把握,是确保食品加工过程更加安全与健康的有效举措,提高食品安全性,维护消费者身体健康,有利于社会可持续发展与进步。This paper provides a detailed exploration of harmful substances and their formation mechanisms in food processing,and proposes control technologies for these harmful substances to ensure food safety and health.Food processing not only enriches the variety of food but also extends its shelf life.However,the processing steps cannot avoid the generation of harmful substances,which pose significant threats to human health and life safety.Therefore,a comprehensive understanding of the formation mechanisms and control technologies of harmful substances is an effective measure to ensure safer and healthier food processing,enhance food safety,safeguard consumer health,and contribute to sustainable development and progress in society.

关 键 词：食品加工过程 有害物质 形成机制 控制技术 

分 类 号：TS201.6[轻工技术与工程—食品科学]