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加工食品:从它们的出现到弹性技术
Dietrich Knorr1, Robert Sevenich1,2
1Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany.
概括
这项研究探讨了食品加工,详细介绍了其历史,技术和分类系统. 它倡导具有弹性,以消费者为中心的食品技术,优先考虑安全,质量和可持续性.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 食品加工对于人类生存至关重要,确保食品安全,质量和功能.
- 围绕食品加工的辩论需要关于加工方法和结果的科学数据.
- 了解食品加工的历史和演变对于未来的进步至关重要.
研究的目的:
- 为了解食品加工和加工食品提供合理和科学基础.
- 定义食品工艺,讨论分类系统,并建议未来的发展方向.
- 呈现面向消费者的范式转变,转向产品改进的弹性技术.
主要方法:
- 对食品加工起源和演变的历史数据的审查.
- 分析和比较各种食品保存技术,包括资源效率和效益.
- 探索预处理的可能性和技术的联合应用.
主要成果:
- 总结了食品保存技术的描述和比较.
- 突出了资源效率和现代加工对传统方法的优势.
- 介绍了一个转向弹性,以消费者为中心的食品技术的范式转变.
结论:
- 食品科学和技术研究应专注于透明,温和和资源高效的过程.
- 未来的食品工艺开发应该优先考虑消费者偏好,接受和需求.
- 弹性技术为显著的食品产品改进和饮食变化提供了潜力.
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