食品加工的总目的是食品中营养物质便于人体消化吸收、杀死致病微生物及寄生虫、消除和破坏对身体有害的毒素、钝化酶类和活性物质使食品便于保存、保持或改善感官特性,使其更加适合并满足人体营养和感官需要.本文通过探讨近年来新应用的食品加工技术:冷冻干燥技术(Vacuum freezing)、微波加热技术(Microwave heating)、膜技术(Membrane)、超高压技术(ultra-high pressure processing UHP)等的原理、优缺点、适用食品及对食品营养物质的影响.从而探讨未来食品技术发展的方向和影响.%The general purpose of food processing is that food nutrients in the digestion and absorption of the human body, kill pathogenic microorganisms and parasites, eliminate and destroy toxins harmful to the body, passivation of enzymes and active substances to facilitate the preservation of food, and maintain or improve organoleptic properties, making it more suitable and meet the needs of human nutrition and sensory. In this pa-per, vacuum freezing, microwave heating, membrane and ultra-high pressure processing was been discussed from principle, advantages and disadvantages, suitable food and influence on food nutrients. So the direction and influence of food technology can be discussed.
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