食品加工与营养膳食作业指导书.doc

食品加工与营养膳食作业指导书

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食品加工与营养膳食作业指导书详细内容如下：

第一章食品加工基本原理

1.1食品加工的定义与分类

1.1.1定义

食品加工是指通过对农产品进行物理、化学或生物学的方法处理，改变其原有形态、结构、性质和营养价值，以适应人类消费需求的过程。食品加工旨在提高食品的食用安全性、改善口感、延长保质期以及增强营养价值。

1.1.2分类

食品加工按照加工方法可分为以下几类：

（1）物理加工：包括切割、破碎、分离、混合、加热、冷却、干燥、膨