Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
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微加工冷藏水果和蔬菜的保鲜方法
DOI：
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发表时间：
1994
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影响因子：
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通讯作者：
R. C. Wiley
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文献类型：
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作者：
R. C. Wiley
食品的保存是一个重要的制造步骤，用于保证食品安全、保持质量、延长保质期和防止变质，长期以来被称为“食品加工”。在本书中，“过程”是一种操作或处理，尤其是在制造中，是一种向前运动的过程，例如切割、切片、切丁、清洗等（Anon.，Webster’s 1987）。 “保存”是指通过罐装、腌制或类似方式准备食物以供将来使用的保存行为或过程（Anon.，Webster’s 1987）。那么，保存方法就是“实际”的保存行为，以减少腐败。 1810 年，尼古拉斯·阿佩尔 (Nicolas Appert) 可能是第一个在他的论文《动物和蔬菜的保存艺术》中解释主要通过加热来保存方法的人。他最初（在完成他的工作之前）指出，保存食物可以简化为两种主要方法，“一种是采用干燥，另一种是添加或多或少的特有异物以防止发酵和腐败。”在他的书中，后一种治疗方法是指使用糖、醋或盐。
The preservation of foods, an important manufacturing step that is used to provide food safety, maintain quality, extend shelf-life, and prevent spoilage, has long been called “food processing.” In the context of this book “process” is an operation or treatment, and especially in manufacture, a procedure for forward movement such as cutting, slicing, dicing, washing, etc. (Anon., Webster’s 1987). To “preserve” is the act or process of preserving, by canning, pickling, or similarly preparing food for future use (Anon., Webster’s 1987). Preservation methods then are the “actual” acts of preserving to reduce spoilage. Nicolas Appert in 1810 was probably the first person to explain preservation methods primarily by heating in his treatise “The Art of Preserving Animal and Vegetable Substances.” He originally stated (before the completion of his work) that preserving foods could be reduced to two principal methods, “one in which desiccation is employed and the other in which more or less of a characteristic foreign substance is added to prevent fermentation and putrefaction.” In his book the latter treatment refers to the use of sugar, vinegar, or salt.