食品物性学（第3版）.pptxVIP

食品物性学Physical Properties of Foods 天然性绪论---食品材料的特殊性 绪论---食品材料的特殊性气、液、固混合与非均相，生物材料的理化反应与环境因素、时间等关系 研究内容-力学性质加工破碎与咀嚼 研究内容-热学性质蒸煮与冷冻 研究内容-电学性质微波与静电 研究内容-光学性质分级与检测CAMERA LENSIMAGEOBJECT 相关的资料与教材 相关的资料与教材 2003年版固态食品半固态食品 - Concise Reviews/Hypotheses in Food Science (CRH),- Food Chemistry and Toxicology (FCT)- Food Engineering and Physical Properties (FEP)- Food Microbiology and Safety (FMS)- Sensory and Nutritive Qualities of Food (SNQ). The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:Engineering properties of foods, food physics and physical chemistry processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journals mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:chemistry and biochemistrytechnology and molecular biotechnologynutritional chemistry and toxicologyanalytical and sensory methodologiesfood physics Food Research International publishes original research papers and aims to provide an international forum for the rapid dissemination of significant research in the various disciplines encompassing the science and technology of food. Topics covered by the journal include:physical properties of foodmicrobiologychemistry and analysisprocess sciencefood safetyfood qualitysensory studiesnutritional properties 绪论---考试方式及要求课堂讨论；专题论述。闭卷考试：名词解释；现象分析；模型建立；简单计算。 TO NEXT CHAPTER 第 二 章食品的主要形态与物理性质 主要形态 蛋白质 淀粉 脂肪