包装设计外文翻译文献中英文.doc

包装对食品发展的影响外文文献翻译? (含：英文原文及中文译文) 英文原文 FOOD PACKING TECHNOLOGY Packaging is critical to a consumer’s first impression of a product, communi - cating desirability , acceptability , healthy eatingimage etc. Food is available in a wide range of product and pack combinations that convey their own processed image perception to the consumer e.g. freshly packed/prepared, chilled, frozen, ultra-heat treated (UHT) aseptic, in-can sterilised and dried products. One of the most important quality attributes of food, affecting human sen- sory perception, is its flavour, i.e. taste and smell. Flavour can be significantly degraded by processing and/or extended storage. Other quality attributes that may also be affected include colour, texture and nutritional content. The quality of a food depends not only on the quality of raw ingredients, additives, methods of processing and packaging, but also on distribution and storage conditions encountered during its expected shelf life. Increasing competition amongst food producers, retailers and packaging suppliers; and quality audits of suppliers have resulted in significant improvements in food quality as well as a dramatic increase in the choice of packaged food. These improvements have also been aided by tighter temperature control in the cold chain and a more discerning consumer. And security time. During the warranty period, the manufacturer of the product is responsible for the quality of the product in compliance with the relevant standards or the express warranty, and the seller can rest assured that the product can be sold and the consumer can use it safely. Shelf life is not the only criterion to identify whether a product such as food is deteriorating. It may be due to premature deterioration of storage materials, environment and other changing substances. Therefore, foods should be eaten as soon as the shelf life does not expire. The topic of the quality and shelf life of packaged products is discussed in detail in Chapter 3.