食品加工过程中营养损失的原因及改进措施

Causes of Nutritional Loss in the Food Processing Process and Improvement Measures

MA Jianxian （Linjing Town Health Center， Zhenyuan County， Gansu Province， Zhenyuan 7445oo， China）

Abstract： This paper systematically analyzes the main causes of nutritional loss in the food processing process， including procesing technology，environmental conditions，characteristics ofraw materials，storage and packaging， and the capabilities of personnel. Corresponding improvement measures are proposed， such as optimizing the processing technology，standardizing the processing environment，scientifically selecting and matching raw materials， improving storage and packaging technologies，and strengthening personnel training.The aim is to provide a theoretical reference for reducing nutritional lossin food processing and enhancing the nutritional value of food.

Keywords： food processing; nutritional loss; processing technology; storage and packaging

近年来，食品加工行业发展迅猛，各类加工食品充斥市场，极大地丰富了人们的饮食选择。（剩余4366字）