keny asked in 社會與文化語言 · 1 decade ago


All foods undergo varying degrees of deterioration during storage.

Deterioration may include losses in organoleptic desirability, nutritional value, safety, and aesthetic appeal.

Foods may change in color, texture, flavor, or another quality attribute as discussed in Chapter 6.

Food is subject to physical, chemical, and biological deterioration.

The highly sensitive organic and inorganic compounds which make up food and the balance between these compounds, and the uniquely organized structures and dispersions that contribute to texture and consistency of unprocessed and manufactured products are affected by nearly every variable in the environment。

Heat, cold, light and other radiation, oxygen, moisture, dryness, natural food enzymes, microorganisms and macroorganisms, industrial contaminants, some foods in the presence of others, and time-all can adversely affect foods。

2 Answers

  • 1 decade ago
    Favorite Answer






    熱,冷,輕工和其他輻射,氧氣,水分,乾燥,天然食品酶,微生物和macroorganisms ,工業污染物,一些食品中存在的其他時間都可以產生不利影響的食品。

    2008-10-14 16:45:03 補充:

    抱歉噢...你有個字好像錯了,我不知道是什麼意思= =

  • 1 decade ago

    所有食物接受不同程度惡化在存貯期間。惡化也許包括損失在感官的中意、營養價值、安全性, 和審美呼籲。食物也許更改在顏色、紋理、味道, 或其他質量屬性依照討論在章節6

    裡。食物是依於實際, 化工, 和生物惡化。對紋理貢獻並且未加工和工業製造品一貫性由幾乎每個變量影響在environment6a. ' 熱、寒冷、光和其它輻射、氧氣、濕氣、乾燥、自然食物酵素、微生物和macroorganisms 的高敏感組成食物和平衡在這些化合物之間的有機和無機化合物, 和唯一組織的結構和分散作用, 工業汙染物、一些食物在其他人面前, 和時間所有罐頭有害地影響foods6a. '

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