The influence of the hottest food processing techn

  • Detail

The impact of food processing technology on food vision

when we make sensory evaluation of a certain thing, the most intuitive impression comes from the appearance, color and shape of food. Nowadays, food not only focuses on fragrance and taste, but also pays more attention to the feeling of its color and shape. It is also for this reason that we study the computer design of visual experiments in food sensory evaluation. In addition to its own characteristics, the color and shape of food, the processing technology of the acquired people is also an important factor affecting this characteristic. There are many kinds of food processing technologies. Here I want to mention several new technologies widely used in recent years: ultra-fine grinding technology, microencapsulation granulation technology and microwave technology

superfine crushing technology generally refers to crushing material particles above 3mm to 30 μ M or less. At first, this technology was widely used in the processing of traditional Chinese medicine, and now it has been widely used in the food industry. Of course, its fineness will also reach the nanometer level with the different requirements of food processing. For example, for chocolate, the particle size of the slurry after fine grinding has a decisive impact on the texture and taste characteristics of the final product. The fine grinding operation is actually a super crushing process. Of course, this technology affects the taste of food more than its appearance

the principle of microcapsule granulation technology is to select one or several kinds of composite wall materials for different raw materials and uses. Therefore, the following composite wall materials should be paid attention to before electroplating of metal parts. Generally speaking, oil soluble raw materials should be water-soluble wall materials, while water-soluble raw materials should be oil-soluble wall materials. This microencapsulation granulation technology also plays an important role in the food industry. For example, it can change the existing state, quality and volume of materials. After microencapsulation, the liquid turns into fine powder solid material, and the interior is still liquid phase, which affects the appearance characteristics of food to a certain extent

in addition, some food additives, such as some minerals and vitamins, have obvious peculiar smell and color, which affect the quality of the additives. If they are made into microcapsule particles, the bad flavor and color they bring can be covered up. I think this is also an aspect of visual factors in our experiment of food sensory evaluation

at present, this technology is widely used in soft drinks, including tea drinks, fruit juice, vegetable juice, fruit and vegetable juice drinks, solid drinks and other drinks. For example, prevent or reduce the production of tea cheese in tea drinks, clarify tea drinks, and affect the stability and coloring power of drinks

microwave technology relies on electromagnetic waves to transmit energy to the interior of heated objects. It is mainly divided into microwave cooking, microwave drying, microwave thawing and microwave sterilization and preservation. Microwave cooking food has less loss of vitamins and other nutrients, which is closer to the primary color of food. Microwave drying is the same principle. The color, flavor and shape of the dried food are well maintained. Microwave thawing also avoids the problem of food discoloration in traditional thawing, so it is widely used in the thawing of meat products, aquatic products, fruit products, etc. From this point of view, microwave technology is actually one of the visual factors that affect our food sensory evaluation

when we study the visual experiment in food sensory evaluation, we need to consider not only the physiological and psychological factors of the evaluators, the characteristics of ultra-high frequency in the pneumatic and acoustic modes of food, but also the processing technology of food. Because different processing technologies may make the same food show different colors and states. Therefore, it is also the main aspect that affects people's vision. With the continuous development of food processing technology, our research on the appearance characteristics of food will be more and more in-depth and detailed, and there will be a complete set of computer experimental system to support our visual experiments in food sensory evaluation

information source: China Food News

this article comes from the Internet. The copyright belongs to the original author, and it is only for everyone to share and learn. If the author believes that the use field of infringing plastics will be wider, please contact us, and we will delete it immediately after verification

Copyright © 2011 JIN SHI