食品加工中营养成分流失的原因及对策

Causes of Nutrient Loss in Food Processing and Countermeasures

QURu, SHI Yanling,MI Xiaomin, LIU Xueqin (Ordos Ecological Environment Vocational College, Ordos O17ooo, China)

Abstract: This paper analyzes the main causes of nutrient loss in food processing and proposes countermeasures, including improving procesing techniques,optimizing raw material selection and pretreatment processs,updating and maintaining equipment with standardized operations,and improving storage management systems.The aim is to provide a theoretical reference for reducing nutrient loss in food processing.

Keywords: food processing; nutrient loss; raw material pretreatment; storage management

食品加工通过杀菌、保鲜、改良口感等手段，实现了食品的长期保存和多样化供应，在保障食品安全和满足消费者需求中发挥着关键作用。（剩余4872字）