Importance of Food Physics, to Fulfill the Expectations of Modern Food Technologies
Importance of Food Physics, to Fulfill the Expectations of Modern Food Technologies作者机构：Faculty of Food Science Food Physics Public Utility Foundation Corvinus University Budapest 1118 Hungary Faculty of Food Science Department of Physics and Automation Corvinus University Budapest 1118 Hungary Faculty of Food Sc ience Department of Food Chemistry and Nutritrion Corvinus University Budapest 1118 Hungary
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2013年第3卷第4期
页 面：169-175页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 07[理学] 08[工学] 083201[工学-食品科学] 0702[理学-物理学]
主 题：Food processing physical methods quality assurance radiation methods safety.
摘 要：The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..
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