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1、《食品保藏原理》参考讲义绪论•1、引言2、食品保藏的概念食品保藏原理是一门研究食品腐败变质的原因及保藏方法的原理和基本工艺,解释各种食品腐败变质现象机理并提出合理的、科学的防止措施,从而为食品的保藏加工提供理论基础和技术的学科。食品贮藏的类型:1/维持食品最低生命活动的保藏法•此法主要用于新鲜水果、蔬菜等食品的活体保藏。这类方法包括冷藏法、气调法等。2/抑制变质因素活动达到保藏目的的方法•属于这类保藏方法的有,冷冻保藏、干藏、腌制、熏制、化学品保藏及改性气体包装保藏等。3/通过发酵保藏食品。•这是一类通过培养有益微生物进行发酵,利用发酵产物—乳酸、乙醇等来抑制腐败微生物的生长繁殖,从
2、而保持食品品质的方法,如食品发酵。4/利用无菌原理来保藏食品。•即利用热处理、微波、辐射等方法,将食品中的腐败微生物数量减少到无害的程度或全部杀灭,并长期维持这种状况,从而长期保藏食品的方法。罐藏、辐射保藏及无菌包装技术等均属于此类方法。ChapterIGeneralprovisionsarticleIobligationtoclearcreditpre-loaninvestigationrequirements,improvethequalityofpre-loaninvestigation,preventcreditrisks,accordingtotheCBRCcommerci
3、albankcreditduediligenceguidelines,commercialbankcreditsmallbusinessduediligenceguidelines(trial)andotherregulatoryrequirementsandtheactualsituationoftheBank,thesemeasuresareformulated.Secondpersonmentionedinthesemeasuresreferstoinaccordancewiththerulesofcreditinvestigations,surveysandanalysiso
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6、nceinthesemeasuresreferstothepersoninthepre-loaninvestigationproceduresfulfillingthemostbasicduediligencerequirements.Articlesixthofthemselves,pre-loaninvestigatorsrelativesorotherinterestedpersontoapplyforthecreditbusiness,oneshouldapplyforthewithdrawal.ChapterIIduediligenceduediligenceworkist
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