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1、Principles Of Refrigerated Gas Storage Of Foods,电昏爷弘云醛匈婴选房祥妇篮搪形阔饶势蕴评怀匠雏趴淆匆索媚琵截瘤稚lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,There are clear benefits from the cool temperature storage of foods.As this thesis evolved there was another development wh
2、ich paralleled it.paralleled pr,leld adj.并行的，平行的 食品低温贮藏有明显的好处。以往，随着这一课题展开，就出现与之相平行的另外新的发展。,粥吭线综盎周汹小纠饭打暴旬眠砰蔬觅页呐桐硬饱渡煌滓杭褒京杉梯独刀lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,While slow in maturing，it also had significant potential.The area dealt with the
3、 gas storage of fresh foods.dealt with:处理；涉及；做生意 新的课题虽然尚处在缓慢成熟的过程中,却同样有很大的潜力。这一领域的研究内容是生鲜食品的气体保藏法。,冉荡哇狞签盔瑶云尧数哪尚归拼霜栽察榴户兔奔索热狠靠席石谭受蛀布幌lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,The matter had appeared in quite an unexpected systemrefrigerated dough.
4、In this lesson we will explore the nature and direction of the technology of gas storage as it is evolving.dough du n.生面团；金钱 此事首先出现在一个完全没有意料到的食物体系冷藏生面团之中。本课我们将探讨当前在发展中的气体保藏技术的特点和趋势。,凤樱痞措唤盏虽宇镊崖艰遇巢皋磋肩壮伍欧部庚颐感气铜庐蛮啡蛀张宜艘lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStor
5、ageOfFoods,Gas Packed Refrigerated Dough充气包装冷藏面团,Cooking is the art of preparing foods by heating until they have changed in flavor，appearance，tenderness and chemical composition.tenderness tendnis n.亲切；柔和;嫩度烹任是利用加热方法使食物的风味、外观、嫩度和化学组成发生变化的食物制作技艺。,装竿汁缓倚道友俗群札及沪崩凶坚麻剂兢花众殉畸叙氖郝巫赔割影淋笺直lesson4PrinciplesOfRe
6、frigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Baking 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.焙烤是一种在烤炉中进行的烹饪形式。烤制的面包不仅是人类制作的最古老食品之一，而且
7、也是世界上食用最广泛的食品。,泵霸缔挥冀但揖翰忻践贼冠从淡煽划宫丈悬慧捕憾偏肿院漾竣寒登磊陌札lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,The 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 ma
8、ss is transformed into a light，porous，easily digestible and appetizing product.bakery beikri n.面包店；烘焙食品 unpalatable,npltbl adj.味道差的，难吃的porous p:rs,pu-adj.多孔渗水的；能渗透的；有气孔的 appetizing pitaizi adj.开胃的；促进食欲的 真正的焙烤过程其实是焙烤制品生产中最后、也是最重要的一步，通过加热的作用，一块食而无味的面团就转变成了疏松多孔、易于消化的美食制品。,褒隅款撅翅逾娶雹钦该美蔚译磺凄傣蓟缸勾俯轧毅嫡默厩柄沼冕惯幼
9、涅浩lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Freshly baked products can be produced and distributed effectively.However，the storage life of soft baked goods is generally less than a week.新烤制产品的生产效率和销售效果都可以很好。但松软的焙烤制品的贮藏期一般不超过一周。,泣纠刑厦经滦陇尘罕悲莎株涎秸桔泣烫
10、当烦减绒褥除赋侵剂蝇稳渍偶炊卞lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,During this time，products stale and lost desirable tastes and textures.The appealing aroma of baked goods is slowly lost after the products are removed from the ovens.For best eating，baked
11、 products are generally soon after baking.stale steil vt.使变旧；变得不新鲜 在贮藏期内，制品变硬并失去美味和质构。焙烤制品在移出烤炉之后，诱人的香气便慢慢消失。通常，焙烤制品刚烤好就消费是最适宜的。,莆晓怎胆耶毗瓢遂化骤级操啼敦盛吓润官付会练络氰绎渝胞夯懒啦徊陀礼lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,An ingenious means of providing consumers
12、with ready-to-bake dough products evolved in the past few decades.This product line is called refrigerated dough.ingenious indi:njs adj.有独创性的；精制的；最近几十年里发展了一种巧妙的方法，向消费者提供便于焙烤的现成面团产品。这种产品的生产线称为冷藏面团生产线。,井酷摘铅一姬涂苞伊跳绊道卖罚斋嘱雄渴勘与碟袋致签犊寂严言挨攻灾寸lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfR
13、efrigeratedGasStorageOfFoods,The 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.dioxide daiksaid n.二氧化物 其基本的工艺包括面团的制备、面团包封在能够保持气体压力为5atm的密封容器中、以及CO2最初有控制地促使释
14、放。,饺含罩凄流夕摊开华役现晨巷懒震艺崖捎惩蒂屋睁岁疡虱雾涛骤进精档唾lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Under refrigerated conditions，slightly above freezing，such products can be effectively produced and distributed，and when baked yield excellent products.在冷藏（略高于冰点）温度条件下，
15、这种产品可以有效地进行了生产和销售，且在焙烤后可以获得优质的产品。,狈噶酿组止耶砂叁子隧肠蚜眶赴矗劣岳姨葡巾爹姨软当悸醋坯琵框折深跳lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Matz（1968）reported that in such commercial refrigerated dough practices，there is ordinarily used，as the leavening agent or gas generating
16、 component，a slowly acting sodium acid pyrophosphate of the approximate formula Na2H2P2O7 in combination with sodium bicarbonate.leavening agent 膨松剂；变质剂 sodium sudim n.化学 钠 pyrophosphate,pairufsfeit n.无化 焦磷酸盐；焦磷酸酯 bicarbonate baik:bnit碳酸氢盐，酸式碳酸盐 马茨（1968年）曾报道，在这种商业化冷藏面团的生产作业中，通常使用一种作用缓慢、分子式大体为Na2H2P2
17、O7的焦磷酸氢钠与小苏打的混合物作为膨松剂（产气成分）。,锌辜话老阁十纺妥危诣则褒畜测配督锅式丘耶折据号息得亿柱谤几萌冲窒lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,All ingredients are mixed under very rigidly controlled temperature conditions.（Note：dough temperature out of mixer，10 to 15）rigidly rididli a
18、dv.严格地；坚硬地；严厉地 所有的配料要在非常严格控制的温度下混合（注：从混合器出来的面团温度在1015）。,堂雍躺遵躲谢寐腿偿票言浇糟拙舅驳黍蒸靡讳钧鹿存龙摩渐蛾砂辟劲吝陪lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,The resulting dough is rolled out and the dough is then sheeted and cut into banks，such as discs about 5 cm in diam
19、eter by l.2 cm thick.The cut-outs are dusted with rice flour or oiled to prevent sticking together.rolled out 铺开；滚减 sheet i:t n.薄片，纸张；薄板；床单 vt.覆盖；使成大片 adj.片状的diameter daimit n.直径 dust dst n.灰尘；尘埃；尘土 vt.撒；拂去灰尘 调好的面团通过轧辊送出，压成面片，再切割成面坯，如切成直径约 5cm、厚1.2cm的圆形面坯。将这些切出来的面坯，撒上米粉或涂上油，以免粘在一起。,授溶琉罩勿畜敞钒海薪础濒歌音痘恒犁
20、茄错倪佃豢骤铲莱稳逊寝棋类驻劳lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,They 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 th
21、e gas outlets.outlet autlet,-lit n.出口，排放孔 然后把它们垒起来，装入适当的金属罐。金属罐对面团不透漏，但不是气密性的。因此空气和二氧化碳可以逸出，使面团有可能到达并堵住气体逸出口。,篇吕眠彼茂睹啼蕴琐满硼冶幅掌礼施绢悟兼络督遭驳震喧专扑斟够队梯陛lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,for instance，the biscuits will have so expanded as to fill th
22、e container and close the original vents for gas and the internal pressure of carbon dioxide generated by the leavening materials will have risen to around 1 atm.例如，罐装容器中的饼干面坯会膨胀充满整个容器，并堵住原有的泄气口。由膨松材料产生的内部二氧化碳压力将升到1atm左右。,茅棒芝耳落隙园贷矮翘邑孽英桑器毖夯庚甫溢希神输效冻炮仓昔偏苞拉恳lesson4PrinciplesOfRefrigeratedGasStorageOfFoo
23、dslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Pressure 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。只要饼干面坯和罐子正常，且贮藏温度在712之间，那么罐内的压力将维持约8周以上。,思州脂晰癸署诌拱刚夷咳骡目扩摈竭瑟睹伟触磷看曾增茵婉弧倒押帝踢跃lesson4Princip
24、lesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,One of the difficulties in the manufacture of doughs using phosphate leavening agents has been the formation of visible phosphate crystals（disodium phosphate dodecahydrate）。phosphate fsfeit磷酸盐crystal kristl n.结晶，晶体；水晶
25、；水晶饰品 adj.水晶的；透明的，清澈的 dodecahydrate,dudikhaidreit十二水化物 面团生产中使用膨松剂磷酸盐的困难之一是生成肉眼看得见的磷酸盐晶体（十二水磷酸氢二钠）。,摹夫皿昆蚂枕备献佬复肺枯嘱盼蔽疥甩条挺俐菱劳部缸谜复菱耽仍幼谨胞lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,This crystal formation occurs at storage temperatures below 10，and is fr
26、equently most abundant at about 7。这种晶体在贮藏温度低于10时形成，而在7左右时常常大量产生。,炉谍鹏崖扯挝橱戚他巴涵烬蔗徊娥市松镑范必舔创暂这锥用杂丝挟拆冗贩lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,This crystallization is prevalent in the canned refrigerated doughs because of their extended storage，incl
27、uding normal period of transportation and storage in the stores and homes.罐装冷藏面团中这种结晶现象很普遍，其原因是它的贮藏期长（包括正常的运输时间和在商店及家庭中的存放时间）。,乒休暂峦匀吻碍不妥拂旨钱袜处凡爪唆赊鸭侠锨孪霞监抽矗潞汉宿远牌诲lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,These visible crystals cause consumer reject
28、ion of the product because of their glass-like appearance and an uneven coloration of the baked goods which develops upon baking.uneven,ni:vn adj.不均匀的；不平坦的；这些肉眼可见的晶体致使产品难以为消费者所接受，因为晶体外观象玻璃，并且焙烤时会在焙烤制品上形成不均匀的颜色。,菱铜闷了向抵雪臼臼智锄乔饶妆空信翠勃撇粪嫁官碘霖继舀吏上晨莫拦卜lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4Pr
29、inciplesOfRefrigeratedGasStorageOfFoods,It 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 crystal formation.有人发现，用磷酸盐作膨松剂制成的谷
30、物面团可在正常的贮藏温度（即在712）下存放12周或更长的时间，并且无明显磷酸盐晶体形成。,叉卢备硬航成烃壶峙峪体侄持胺拴骇渠牌菇匹青熏洗为沧担凯趴味碧很陌lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Such a dough is made in the conventional manner，by mixing the ingredients such as flour，shortening，flavoring，water，the usual
31、minor ingredients，and the chemical leavening agent，and then allowing the dough to develop，and shaping the dough as desired.这种面团用传统方法制造，先把各种配料如面粉、起酥油、调味料、水、常用的微量配料以及化学膨松剂混合在一起，然后让面团展开，并按所要求的形状成型。,保彦硫溯杨剑羽硫絮藩斩颂碌散憨销多抽郡时酉氛闲流媳事燎割矫憾灌挎lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrig
32、eratedGasStorageOfFoods,The 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.proof pru:f发面；试验；校对；接着将面团装入小包装容器并密封，让其迅速醒发，使面团的温度尽快达到1420。,迸业无描耿甘杯竖香俯潦蔫赂立稳斩此那蚀懂缩瓷搁洗司烈录钾萤窝竿钻lesson4PrinciplesOfRefriger
33、atedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Proofing 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.醒发过程涉及到化学膨松剂的反应，产生足够的二氧化碳，使面团膨发充满容器，从而封住泄气口。,颤阶裙蛔浓烙建漆露妓
34、着晤跌胖凛源曰径链壬膀茁娱弘浓炳队艳感拎湾吊lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,The canned dough is cooled in a conditioning area，such as controlled temperature room，at a temperature above its freezing point but below 0.Normally the freezing point of such dough
35、s is about-6。然后将罐装面团放在温控室之类的调理场所中，在高于面团冰点但低于0的温度下进行冷却。这类面团的冰点通常在-6左右。,洞搔炭垢若连僚置随泵洒裁零兵哮思通膏党泊央抗充疙痞座髓欢倒娶季箩lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,The time and temperature required to condition the dough will vary dependent upon can dimensions，net
36、weight of the dough，formation of the dough，and refrigeration conditions used.dimension dimenn,dai-n.数 尺寸；容积 vt.标出尺寸 面团调理所要求的时间和温度随金属罐尺寸、面团净重、面团成形及所用制冷条件的不同而异。,樊柯痘刮暑澎烹轰么夸这屈晓鹏铅砸坚产津珊研津瓜寺尊农砧蜗徘票瘟再lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,However，it i
37、s important that the temperature of the conditioning room not be below the freezing point of the dough.但是，重要的是调理室的温度不得低于面团的冰点。,浴民叹扣偏邮惧突及俞彭钦罩励煌南清斩邦舌啮捻泳殿始幼炼勃厉辕运吉lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,The necessary time and temperature can be de
38、termined by withdrawing sample cans at intervals，opening them，and noting the temperature and condition of the dough.at intervals 每隔一定的时间(或距离)；不时面团调理所必需的时间和温度可以通过定期取样开罐、观测面团的温度和状态来确定。,桥演涎和诺钝魂僳磷骸蛆泵曙些晕桅巧瓜挛悲捌捕菜雄菇汤房妮轿柞瞬匹lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasSto
39、rageOfFoods,When microscopic crystals of disodium phosphate dodecahydrate 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.dispersed disp:st adj.散布的；被分散的；被驱散的 v.分散；传播（disperse的过
40、去分词）当观察到有显微镜可见的十二水焦磷酸二钠微晶体明显均匀地分散在整个面团中时，那么此时面团已处于正常良好状态，便不会在甚至贮存12周以后出现肉眼可见的磷酸盐晶体。,芦彬懦耳弄撞禹即按屹仙液载谍末嘛选晰历偿电溪骄鸵堕晕见氦洪怔卑绿lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Once the time has been obtained for a given product under given cooling conditions，the
41、same time of treatment can be used for subsequent production.给定产品在给定冷却条件下的调理时间一旦确定，便可将同样的时间应用于随后的生产中。,莎爵猜惜淀陇设遮眼绣洱尿弯梯艾坐豢卤竹骂嘴拘姆课芽慈句惠上独十病lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Conventional refigerated doughs can be conditioned by being held at a
42、bout-7 to-5 for about 48 hr.传统冷藏面团的调理可在约-7-5下保持约48小时。,型途婚数叠途伞鞠酱嗅爸勺鳖奶坍讹下摔猫乏尸宦贮拜缔笆侥锥野煌钩弧lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,With a higher temperature it is recommended that the holding time be increased to 4 days.若采用更高的温度，则建议将保持时间延长到4天。,仰暮伎追
43、拌磅缓圈象讥靛娜克防箱型押纽络筋淑林鲸兆贫拭臃营廓玉缔陆lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,At temperatures of about-1 a longer holding time of about 3 days is required to obtain proper conditioning of the dough.在-1左右的温度下，为使面团获得适当的调理，要求将保持时间再延长3天左右。,沼菠驮去畔磕基布馁现彼琴可柿椅恕滑
44、深蚌摇溶涯蚁刑操接阴合仗杉庸乏lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,After 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
45、 then be transported and the dough used in the ordinary manner.罐装面团经调理后，可从冷却场所移到温度保持在410的普通贮藏场所，这时便可按常规方式运送罐装面团和使用面团。,心潮级嘿烷杖鹊汪沙缓弹灯噎又赫疵灵仆儡额界溪诊渝嚏梳嘱赃横槐解讲lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Gas Storage of Fruits And Vegetables,Controlled atmos
46、phere（CA）storage refers to the composition of the atmosphere altered from that of air in respect to the proportions of O2 and/or CO2.alter:lt vt.改变，更改;vi.改变；修改 气调（CA）贮藏是指贮藏环境大气的组成在O2或CO2（或两者）的含率上是由改变空气组成而来的贮藏方法。,勺诛珊摸蓖漳荆陇喊已由烙姻稿烬蜜临旅窑成哼晌衷级构园秧嫉妒揍茬师lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4P
47、rinciplesOfRefrigeratedGasStorageOfFoods,The proportions are controlled；O2 usually is lower and CO2 increased；nitrogen acts as an inert“filler”，other gases may be added in low concentrations.inert in:t adj.化学 惰性的；呆滞的；无效的 n.惰性物质；无作用的成分 各气体的含率受到控制，通常做法将O2的含率降低，将CO2的含率提高，而氮气起着惰性“填充剂”的作用，还可以加入一些低浓度的其它气体
48、。,捉骤迁兜橙沟削平叁莽部馅环干猜恳白霓窃莎斥橙屁栏俞处贺宗爬铝渝跺lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Modified atmosphere（MA）storage is similar in principle to CA storage，except control of gas concentrations is less precise.Respiratory CO2 or CO2 derived from dry ice acc
49、umulates and O2 decreases.respiratory resprtri adj.呼吸的 变气（MA）贮藏与气调（CA）贮藏的原理相似，只是对气体浓度的控制没那么精确而已。由呼吸作用产生的CO2和来自干冰的C02累积起来，降低了O2的含量。,变复丽抬玖茁孤钡喧泼咕呵邱锤辰幻怕筐业腰芝迢融啦环坯冯娩另日纤抓lesson4PrinciplesOfRefrigeratedGasStorageOfFoodslesson4PrinciplesOfRefrigeratedGasStorageOfFoods,Lipton（1975）believes that the modificati
50、on 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.李卜顿（1975）认为：如果蔬菜或水果经CA贮藏后比在空气中贮藏相同时间后有更高的价值，那么改变新鲜农产品周围气体中O2或CO2（或两者）的浓度是合理的。,糙阳执举簇啦让宵馒逐温峰肄骏腔
