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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions
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Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions

机译：在工业加工条件下由不同的预处理有机原料制成的婴儿食品的质量评估

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The market for processed food is rapidly growing. The industry needs methods for “processing with care” leading to high quality products in order to meet consumers’ expectations. Processing influences the quality of the finished product through various factors. In carrot baby food, these are the raw material, the pre-processing and storage treatments as well as the processing conditions. In this study, a quality assessment was performed on baby food made from different pre-processed raw materials. The experiments were carried out under industrial conditions using fresh, frozen and stored organic carrots as raw material. Statistically significant differences were found for sensory attributes among the three autoclaved puree samples (e.g. overall odour F = 90.72, p < 0.001). Samples processed from frozen carrots show increased moisture content and decrease of several chemical constituents. Biocrystallization identified changes between replications of the cooking. Pre-treatment of raw material has a significant influence on the final quality of the baby food.
机译：加工食品市场正在迅速增长。为了满足消费者的期望，该行业需要“精心加工”的方法来生产高质量的产品。加工会通过多种因素影响最终产品的质量。在胡萝卜婴儿食品中，这些是原材料，预处理和储藏处理以及加工条件。在这项研究中，对使用不同预处理原材料制成的婴儿食品进行了质量评估。实验是在工业条件下使用新鲜，冷冻和储存的有机胡萝卜作为原料进行的。在三个高压灭菌的果泥样品中，在感官属性上发现统计学上的显着差异（例如，总体气味F == 90.72，p 0.001）。用冷冻胡萝卜加工的样品显示出较高的水分含量和几种化学成分的减少。生物结晶鉴定出重复蒸煮之间的变化。原材料的预处理对婴儿食品的最终质量有重大影响。

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