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Importance of food Physics, to Fulfill the Expectations of Modern food Technologies

Journal of food Science and Engineering 2013年第4期3卷 169-175页

作者： Andras S. Szabo Peter Laszlo Pal Tolnay 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

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..

关键词： food processing physical methods quality assurance radiation methods safety.

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Relationship between Ham Quality and Body Weight of Fragrance Pig

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Animal Husbandry and Feed Science 2014年第3期6卷 131-132页

作者： Shen Xuelin Duan Yongbang Zhu Qiujin He Chengyuan Yang Yuanpiao Pan Shihua Kaili Municipal Animal Husbandry and Veterinary Administration Office Department of food Science College of BiotechnologyGuizhou University Congjiang Fragrance Pig Development Company

[ Objective ] The paper was to determine the weight range of fragrance pigs suitable for processing small ham. [ Method ] In terms of differences in sensory state and physical and chemical indicators of hams produced by fragrance pigs with different weights, 29 fragrance pigs at five weight grades were chosen and processed in accordance with Chinese ham processing methods. The products were evaluated by sense, and their salt and moisture contents were also measured. [Result] The fragTance pigs less than 30 kg were not suitable for making Chinese ham, while the fragrance pigs weighed 32 -45 kg could be made into the ham with prominent flavor, beautiful appearance, good color, moderate taste, and suitable moisture content, of which the pigs weighed 40 -45 kg were the best materials for processing small ham. [ Conclusion] The study provided scientific basis for industrial development of fragrance pig.

关键词： Fragrance pig Chinese ham Raw material Screening food processing

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Washing the Seeds food, Eliminating the contaminants, Promoting the food Safety and Public Health

Washing the Seeds food, Eliminating the contaminants, Promot...

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中国营养学会第十五届全国营养科学大会

作者： Hanyou Xu Department of Internal Medicine INTERNATIONAL LIASOM Hospital in Anji

As the bad situation of climate change and environmental pollution have not been controlled up to now. The contaminants in the seeds food in and outside of China has been being at large, or even more and more serious and critical. There is not any concrete methods, management, regulation or national process standard of food safety to eliminate or reduce the contaminants well in the seeds food before making into flour and other foodstuffs round the world. Since the seeds food are main life needed food and necessaries of life. It is imperative to eliminate the contaminants in the seeds food for promoting people’ health around the world before the contaminants are eaten and harmed the human-being. Methods Because I am a doctor and coming from countryside where produce the seeds food in China. So I have experienced the bad situation of the contaminants in the seeds food and how the countryside local peasants to eliminate the contaminants in the seeds food. The old process was by using the water wetted white cloth of cotton to soak repeatedly under the contaminated seeds food and then washing the contaminants(which coming from the seeds food) out on the white cloth of cotton. When the process went on and on. The contaminants in the seeds food must be fainter and fainter until the washed water is clear. The food processing was finished. The fact has told us that every work for the clearing the contaminated seeds food. The clear washing water was changed into dirty muddy water. Which must contain lots of pollutants. Results Due to the above mentioned experience, I have developed the new concept to eliminate the contaminants in the seeds food by water washing the seeds food directly and then drying the washed seeds food in the degree not destroying nutrients in it. As the modern time, we have not done something to eliminate the contaminants in the seeds food. By using the modern advanced technology, this concept must be easily to be made into automatization equipment. Which

关键词： Seeds food Contaminants food Safety Public Health food processing Technology

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Business Briefs

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ChinAfrica 2013年第4期5卷 50-50页

COFCO＇s Takeover China＇s largest food processing company, China National Cereals, Oils and foodstuffs Corp. （COFCO）

关键词： State Council food processing

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