lesson4PrinciplesOfRefrigeratedGasStorageOfFoods

1、principles of refrigerated gas storage of foodsnthere are clear benefits from the cool temperature storage of foods. as this thesis evolved there was another development which paralleled it. nparalleled pr,leld adj. 并行的，平行的 n食品低溫貯藏有明顯的好處。以往，隨著這一課題展開，就出現(xiàn)與之相平行的另外新的發(fā)展。 nwhile slow in maturing， it also

2、had significant potential. the area dealt with the gas storage of fresh foods.ndealt with:處理；涉及；做生意 n新的課題雖然尚處在緩慢成熟的過程中,卻同樣有很大的潛力。這一領(lǐng)域的研究內(nèi)容是生鮮食品的氣體保藏法。 nthe matter had appeared in quite an unexpected systemrefrigerated dough. in this lesson we will explore the nature and direction of the technology o

3、f gas storage as it is evolving.ndough du n. 生面團；金錢 n此事首先出現(xiàn)在一個完全沒有意料到的食物體系冷藏生面團之中。本課我們將探討當(dāng)前在發(fā)展中的氣體保藏技術(shù)的特點和趨勢。gas packed refrigerated dough充氣包裝冷藏面團充氣包裝冷藏面團ncooking is the art of preparing foods by heating until they have changed in flavor， appearance， tenderness and chemical composition.ntenderness t

4、endnis n. 親切；柔和;嫩度n烹任是利用加熱方法使食物的風(fēng)味、外觀、嫩度和化學(xué)組成發(fā)生變化的食物制作技藝。 nbaking is a form of cooking that is carried out in an oven. baked bread is not only one of the most ancient foods manufactured by man， it is also the food most widely eaten in the world. n焙烤是一種在烤爐中進行的烹飪形式?？局频拿姘粌H是人類制作的最古老食品之一，而且也是世界上食用最廣泛的食品

5、。 nthe actual baking process is really the last and most important step in the production of bakery products. through the agency of heat， an unpalatable dough mass is transformed into a light， porous， easily digestible and appetizing product.nbakery beikri n. 面包店；烘焙食品 nunpalatable ,npltbl adj. 味道差的，

6、難吃的nporous p:rs, pu- adj. 多孔滲水的；能滲透的；有氣孔的 nappetizing pitaizi adj. 開胃的；促進食欲的 nfreshly baked products can be produced and distributed effectively. however，the storage life of soft baked goods is generally less than a week.nduring this time， products stale and lost desirable tastes and textures. the a

7、ppealing aroma of baked goods is slowly lost after the products are removed from the ovens. for best eating， baked products are generally soon after baking.nstale steil vt. 使變舊；變得不新鮮 nan ingenious means of providing consumers with ready-to-bake dough products evolved in the past few decades. this pr

8、oduct line is called refrigerated dough.ningenious indi:njs adj. 有獨創(chuàng)性的；精制的； nthe essential technology involves the preparation of a dough， packaging it in a sealed container capab1e of holding about 5 atm of gas， and causing an initial controlled release of carbon dioxide.ndioxide daiksaid n. 二氧化物 n

9、其基本的工藝包括面團的制備、面團包封在能夠保持氣體壓力為5atm的密封容器中、以及co2最初有控制地促使釋放。 nunder refrigerated conditions， slightly above freezing， such products can be effectively produced and distributed，and when baked yield excellent products.nmatz（1968） reported that in such commercial refrigerated dough practices，there is ordina

10、rily used， as the leavening agent or gas generating component， a slowly acting sodium acid pyrophosphate of the approximate formula na2h2p2o7 in combination with sodium bicarbonate.nleavening agent 膨松劑；變質(zhì)劑 nsodium sudim n. 化學(xué) 鈉 npyrophosphate ,pairufsfeit n. 無化 焦磷酸鹽； 焦磷酸酯 nbicarbonate baik:bnit碳酸氫鹽，

11、酸式碳酸鹽 n馬茨（1968年）曾報道，在這種商業(yè)化冷藏面團的生產(chǎn)作業(yè)中，通常使用一種作用緩慢、分子式大體為na2h2p2o7的焦磷酸氫鈉與小蘇打的混合物作為膨松劑（產(chǎn)氣成分）。 nall ingredients are mixed under very rigidly controlled temperature conditions. （note： dough temperature out of mixer， 10 to 15）nrigidly rididli adv. 嚴格地；堅硬地；嚴厲地 n所有的配料要在非常嚴格控制的溫度下混合（注：從混合器出來的面團溫度在1015）。 nthe

12、resulting dough is rolled out and the dough is then sheeted and cut into banks， such as discs about 5 cm in diameter by l.2 cm thick. the cut-outs are dusted with rice flour or oiled to prevent sticking together.nrolled out 鋪開；滾減 nsheet i:t n. 薄片，紙張；薄板；床單 vt. 覆蓋；使成大片 adj. 片狀的ndiameter daimit n. 直徑 n

13、dust dst n. 灰塵；塵埃；塵土 vt. 撒；拂去灰塵 n調(diào)好的面團通過軋輥送出，壓成面片，再切割成面坯，如切成直徑約 5cm、厚1.2cm的圓形面坯。將這些切出來的面坯，撒上米粉或涂上油，以免粘在一起。 nthey are then stacked and packed in a suitable can. these cans are dough-tight but not gas-tight. as a result， air and carbon dioxide may and do escape so that the dough reaches and blocks the

14、 gas outlets.noutlet autlet, -lit n. 出口，排放孔 n然后把它們壘起來，裝入適當(dāng)?shù)慕饘俟蕖＝饘俟迣γ鎴F不透漏，但不是氣密性的。因此空氣和二氧化碳可以逸出，使面團有可能到達并堵住氣體逸出口。 nfor instance， the biscuits will have so expanded as to fill the container and close the original vents for gas and the internal pressure of carbon dioxide generated by the leavening mate

15、rials will have risen to around 1 atm.n例如，罐裝容器中的餅干面坯會膨脹充滿整個容器，并堵住原有的泄氣口。由膨松材料產(chǎn)生的內(nèi)部二氧化碳壓力將升到1atm左右。 npressure within the can will be maintained over a period of 8 weeks or so if the biscuit dough and cans are normal and the storage temperature is between 7 to 12。n只要餅干面坯和罐子正常，且貯藏溫度在712之間，那么罐內(nèi)的壓力將維持約8周

16、以上。none of the difficulties in the manufacture of doughs using phosphate leavening agents has been the formation of visible phosphate crystals （disodium phosphate dodecahydrate）。nphosphate fsfeit磷酸鹽ncrystal kristl n. 結(jié)晶，晶體；水晶；水晶飾品 adj. 水晶的；透明的，清澈的 ndodecahydrate ,dudikhaidreit十二水化物 n面團生產(chǎn)中使用膨松劑磷酸鹽的困難

17、之一是生成肉眼看得見的磷酸鹽晶體（十二水磷酸氫二鈉）。 nthis crystal formation occurs at storage temperatures below 10， and is frequently most abundant at about 7。n這種晶體在貯藏溫度低于10時形成，而在7左右時常常大量產(chǎn)生。 nthis crystallization is prevalent in the canned refrigerated doughs because of their extended storage， including normal period of t

18、ransportation and storage in the stores and homes.n罐裝冷藏面團中這種結(jié)晶現(xiàn)象很普遍，其原因是它的貯藏期長（包括正常的運輸時間和在商店及家庭中的存放時間）。 nthese visible crystals cause consumer rejection of the product because of their glass-like appearance and an uneven coloration of the baked goods which develops upon baking.nuneven ,ni:vn adj. 不均

19、勻的；不平坦的； n這些肉眼可見的晶體致使產(chǎn)品難以為消費者所接受，因為晶體外觀象玻璃，并且焙烤時會在焙烤制品上形成不均勻的顏色。nit is found that phosphate leavened cereal doughs can be prepared. which can be kept at their normal storage temperature （i.e.， between about 7 and 12） for periods up to 12 weeks or more， and which are free from visible phosphate cryst

20、al formation.n有人發(fā)現(xiàn)，用磷酸鹽作膨松劑制成的谷物面團可在正常的貯藏溫度（即在712）下存放12周或更長的時間，并且無明顯磷酸鹽晶體形成。 nsuch a dough is made in the conventional manner， by mixing the ingredients such as flour， shortening， flavoring， water， the usual minor ingredients， and the chemical leavening agent， and then allowing the dough to develop，

21、 and shaping the dough as desired.n這種面團用傳統(tǒng)方法制造，先把各種配料如面粉、起酥油、調(diào)味料、水、常用的微量配料以及化學(xué)膨松劑混合在一起，然后讓面團展開，并按所要求的形狀成型。nthe dough is then placed in the consumer container and sealed， then allowed to proof rapidly so that dough temperature reaches 14 to 20 as quickly as possible.nproof pru:f發(fā)面；試驗；校對； n接著將面團裝入小包裝容

22、器并密封，讓其迅速醒發(fā)，使面團的溫度盡快達到1420。 nproofing involves the reaction of the chemical leaveners to provide sufficient carbon dioxide to cause the dough to expand and fill the container so as to close the gas vents.n醒發(fā)過程涉及到化學(xué)膨松劑的反應(yīng)，產(chǎn)生足夠的二氧化碳，使面團膨發(fā)充滿容器，從而封住泄氣口。nthe canned dough is cooled in a conditioning area，

23、 such as controlled temperature room， at a temperature above its freezing point but below 0. normally the freezing point of such doughs is about -6。n然后將罐裝面團放在溫控室之類的調(diào)理場所中，在高于面團冰點但低于0的溫度下進行冷卻。這類面團的冰點通常在-6左右。 nthe time and temperature required to condition the dough will vary dependent upon can dimensi

24、ons， net weight of the dough， formation of the dough， and refrigeration conditions used.ndimension dimenn, dai- n. 數(shù) 尺寸；容積 vt. 標(biāo)出尺寸 n面團調(diào)理所要求的時間和溫度隨金屬罐尺寸、面團凈重、面團成形及所用制冷條件的不同而異。 nhowever， it is important that the temperature of the conditioning room not be below the freezing point of the dough.n但是，重要的

25、是調(diào)理室的溫度不得低于面團的冰點。 nthe necessary time and temperature can be determined by withdrawing sample cans at intervals，opening them， and noting the temperature and condition of the dough.nat intervals 每隔一定的時間(或距離)；不時n面團調(diào)理所必需的時間和溫度可以通過定期取樣開罐、觀測面團的溫度和狀態(tài)來確定。 nwhen microscopic crystals of disodium phosphate do

26、decahydrate are observed dispersed substantially uniformly throughout the dough， the dough is conditioned and will not exhibit visible phosphate crystals even after 12 weeks of storage.ndispersed disp:st adj. 散布的；被分散的；被驅(qū)散的 v. 分散；傳播（disperse的過去分詞）n當(dāng)觀察到有顯微鏡可見的十二水焦磷酸二鈉微晶體明顯均勻地分散在整個面團中時，那么此時面團已處于正常良好狀態(tài)，

27、便不會在甚至貯存12周以后出現(xiàn)肉眼可見的磷酸鹽晶體。 nonce the time has been obtained for a given product under given cooling conditions， the same time of treatment can be used for subsequent production.n給定產(chǎn)品在給定冷卻條件下的調(diào)理時間一旦確定，便可將同樣的時間應(yīng)用于隨后的生產(chǎn)中。 nconventional refigerated doughs can be conditioned by being held at about -7 to

28、-5 for about 48 hr.n傳統(tǒng)冷藏面團的調(diào)理可在約-7-5下保持約48小時。 nwith a higher temperature it is recommended that the holding time be increased to 4 days.n若采用更高的溫度，則建議將保持時間延長到4天。 nat temperatures of about -1 a longer holding time of about 3 days is required to obtain proper conditioning of the dough.n在-1左右的溫度下，為使面團獲得

29、適當(dāng)?shù)恼{(diào)理，要求將保持時間再延長3天左右。nafter the canned dough has been conditioned， the cans are removed from the cooling area and transferred to the usual storage area where the temperature is maintained at 4 to 10。 the cans may then be transported and the dough used in the ordinary manner.n罐裝面團經(jīng)調(diào)理后，可從冷卻場所移到溫度保持在41

30、0的普通貯藏場所，這時便可按常規(guī)方式運送罐裝面團和使用面團。gas storage of fruits and vegetables ncontrolled atmosphere （ca） storage refers to the composition of the atmosphere altered from that of air in respect to the proportions of o2 and/or co2.nalter :lt vt. 改變，更改; vi. 改變；修改 n氣調(diào)（ca）貯藏是指貯藏環(huán)境大氣的組成在o2或co2 （或兩者）的含率上是由改變空氣組成而來的貯

31、藏方法。 nthe proportions are controlled； o2 usually is lower and co2 increased； nitrogen acts as an inert “filler ” ，other gases may be added in low concentrations.ninert in:t adj. 化學(xué) 惰性的；呆滯的；無效的 n. 惰性物質(zhì)；無作用的成分 n各氣體的含率受到控制，通常做法將o2的含率降低，將co2的含率提高，而氮氣起著惰性“填充劑”的作用，還可以加入一些低濃度的其它氣體。nmodified atmosphere （ma）

32、 storage is similar in principle to ca storage， except control of gas concentrations is less precise. respiratory co2 or co2 derived from dry ice accumulates and o2 decreases.nrespiratory resprtri adj. 呼吸的 n變氣（ma）貯藏與氣調(diào)（ca）貯藏的原理相似，只是對氣體濃度的控制沒那么精確而已。由呼吸作用產(chǎn)生的co2和來自干冰的c02累積起來，降低了o2的含量。nlipton （1975） bel

33、ieves that the modification of the o2 and/or co2 concentration in the atmosphere surrounding fresh produce is justified if the vegetable or fruit will be more valuable after ca storage than after a similar storage period in the air.n李卜頓（1975）認為：如果蔬菜或水果經(jīng)ca貯藏后比在空氣中貯藏相同時間后有更高的價值，那么改變新鮮農(nóng)產(chǎn)品周圍氣體中o2或co2 （或

34、兩者）的濃度是合理的。 nca is used most commonly to slow ripening of fruits， but appropriate mixtures of o2 and co2 also can retard the spread of certain diseases and lower the incidence of some disorders. this is usually not apparent when storage time is brief and/or when storage temperature is optimal.n reta

35、rd rit:d vt. 延遲；阻止；妨礙；使減速 vi. 減慢；受到阻滯 ndisorder dis:d n. 失調(diào)；擾亂;腐壞 nca用于水果的緩慢后熟最為普遍，但混合適當(dāng)?shù)膐2和co2也能減少某些植物病害的蔓延，從而降低腐壞事故出現(xiàn)的機會。當(dāng)貯藏時間很短或貯藏溫度適宜時，通常不易見到這種不良的事故。nthe use of ca can also prevent desirable ripening， induce severe physiological disorders and cause an increases in decay when misused. each kind o

36、f vegetable and fruit has its own specific， unpredictable tolerance for atmosphere modification .ndecay dikei n. 衰退，核 衰減；腐爛，腐朽 n如果使用不當(dāng)，ca也會妨礙正當(dāng)?shù)暮笫欤T發(fā)嚴重的生理紊亂和造成腐爛率的增加。每一種蔬菜和水果都有它自己特殊的難以預(yù)測的對氣體調(diào)整的承受限度。ncontrolled atmosphere storage has been commonly used to delay ripening of fruits， retard the spread o

37、f disease， lower the incidence of storage disorders and inhibit toughening and yellowing.n氣調(diào)貯藏已被普遍地用于減慢水果后熟，減少病害傳播，降低貯藏腐壞事故和防止變老、變韌、變黃。 nan extension of this technique is the use of packaging films to develop a microcontrolled environment in retail packages. modification of the storage environment b

38、y suitable packaging can provide storage benefits which exceed those observed with refrigeration and controlled atmosphere.npackaging films包裝薄膜n這種技術(shù)的一種推廣應(yīng)用是零售包裝中使用包裝薄膜，以形成小范圍的控制環(huán)境。因適當(dāng)包裝而改變的貯藏環(huán)境可以給貯藏帶來勝過在致冷氣調(diào)貯藏中能見到的好處。produce package system na package of apples can be a dynamic system in which two pr

39、ocesses， respiration and permeation， occur simultaneously. there is an uptake of o2 by the apples and evolution of co2， c2h4，h2oand other volatiles， and， at the same time，specific restricted exchange of these gases through the packaging film.nrespiration ,resprein n. 呼吸；呼吸作用 npermeation p:miein n. 滲透； 化學(xué) 滲透作用；散布性 nsimultaneously saimlteinisli adv. 同時地 nvolatile vltail n. 揮發(fā)物 n一包蘋果可以是一個動態(tài)體系，在該體系中，同時進行著呼吸和滲透這兩種過程；蘋果吸取o2 ，放出co2 、乙烯、水份和其它揮發(fā)性物質(zhì)，與此同時，這些氣體透過包裝薄膜進行著特別有節(jié)制的交換。 nvariables that affect respiration are： weight of apples， stage of maturity， membrane permeability， temperature