食品加工过程中营养成分变化及其对健康的影响

Changes of Nutritional Components in Food Processing and Their Effects on Health

食品加工是现代饮食文化的一个重要组成部分。它通过热处理、冷冻冷藏、发酵、干燥脱水以及罐装包装等多种方式对原材料进行加工,进而延长食品的保质期,增加食品的安全性以及改善口感。然而,这一过程也伴随着营养成分的变化,这些变化对消费者的健康产生了直接和间接的影响。本文综述食品加工过程中营养成分的变化及其对健康的影响,并提出提高加工食品营养价值和减少对健康的影响的方法。

Food processing is an important part of modern food culture.It processes raw materials through heat treatment,freezing and refrigeration,fermentation,drying and dehydration,and canning packaging in a variety of ways,thereby extending the shelf life of food,increasing food safety and improving taste.However,this process is also accompanied by changes in nutritional composition,which have a direct and indirect impact on the health of consumers.In this paper,the changes of nutritional components in food processing and their effects on health are reviewed,and the methods to improve the nutritional value of processed food and reduce the impact on health are proposed.