Bruin S, Jongen Th R G
The authors are with Unilever Research, Vlaardingen, The Netherlands.
Compr Rev Food Sci Food Saf. 2003 Apr;2(2):42-81. doi: 10.1111/j.1541-4337.2003.tb00015.x.
In the first part of this contribution, an overview is given of some of the main developments in food process engineering in the last 25 years of the 20th century. This overview is, of course, colored by the personal experience of the authors, but a sincere effort was made to maintain a general perspective. Topics that will be briefly discussed are: progress in understanding how to control food microstructure formation during processing, separation processes, conversion processes and stabilization processes, progress in flavor technology and understanding of flavor retention during processing and release. In the 2nd part, in our view, the most exiting future developments are briefly discussed. The major items here are: processing requirements for functional foods, integrated process design approaches, application of novel'fields'in food processes,'precision'processing, supply chain approaches to food manufacturing, and more.
在本论文的第一部分，概述了20世纪最后25年食品加工工程的一些主要发展。当然，这一概述受到作者个人经验的影响，但我们已尽力保持全面的视角。将简要讨论的主题包括：在理解如何控制加工过程中食品微观结构形成方面的进展、分离过程、转化过程和稳定化过程；风味技术的进展以及对加工和释放过程中风味保留的理解。在第二部分，我们简要讨论了我们认为最令人兴奋的未来发展。主要内容包括：功能性食品的加工要求、综合工艺设计方法、新型“场”在食品加工中的应用、“精准”加工、食品制造的供应链方法等等。
