食品加工中物理處理對食品營養(yǎng)與安全的影響分析

摘 要：本文介紹食品加工中常見的物理處理方法，探討其對食品營養(yǎng)成分的影響，包括維生素含量變化、蛋白質(zhì)變性與降解、脂肪氧化程度、礦物質(zhì)穩(wěn)定性。同時，分析物理處理方法對食品安全的影響，涉及微生物控制效果、食品中毒物質(zhì)去除與降解以及食品添加劑等問題，旨在提升食品質(zhì)量和安全性。

關(guān)鍵詞：食品加工；物理處理；營養(yǎng)；安全

Analysis of the Impact of Physical Processing on the Nutritional Value and Safety of Food in Food Processing

ZHANG Weike

（Henan Jinghua Food Science and Technology Development Co.， Ltd.， Jiaozuo 454850， China）

Abstract： This paper introduces the common physical processing methods in food processing， and discusses their effects on the nutritional composition of food， including the change of vitamin content， protein denaturation and degradation， fat oxidation degree， mineral stability. At the same time， the impact of physical treatment methods on food safety is analyzed， involving the effect of microbial control， the removal and degradation of food poisoning substances， and food additives， so as to improve food quality and safety.

Keywords： food processing; physical processing; nutrition; safety

隨著人們生活水平的提高和消費(fèi)觀念的變化，對食品安全和營養(yǎng)價值的關(guān)注日益增加。（剩余4302字）