食品专业英语28 Food Analysis Technology电子课件.ppt
《食品专业英语28 Food Analysis Technology电子课件.ppt》由会员分享,可在线阅读,更多相关《食品专业英语28 Food Analysis Technology电子课件.ppt(21页珍藏版)》请在淘文阁 - 分享文档赚钱的网站上搜索。
1、食品专业英语28 Food Analysis Technology 电子课件Food Analysis Technology 食品专业英语Unit 28一.词汇讲解二.课文阅读三.课后小结 食品专业英语p spectroscopy 光谱学p components 组件p derivatization 衍生化p phenolic 酚类p flavonoid 类黄酮p anthocyanin 花青素p carotenoid 类胡萝卜素p fluorimetry 荧光测定法p emission 发射p excitation 激发p infrared spectroscopy 红外光谱法p quali
2、tative 定性一.词汇讲解p atomic absorption 原子吸收p trace 痕量p titration 滴定法p raman 拉曼p vibrational 振动p complementary 互补p bonding 成键p scattering 散射p fragments 片段p electrostatic 静电p hyphenated 连接p nuclear 原子核p magnetic 有磁性的p resonance 共振p resonance 共振p fluorescence 荧光p crystalline 水晶般的p amorphous 无定形的p phytochem
3、icals 植物化学物质p volatile 挥发性p homogenization 均质p headspace 顶部空间p fourier 傅里叶p automatable 自动化的一.词汇讲解二.课文阅读 In recent years,consumers have become increasingly concerned about the safety and quality of their food supply.To ensure that food supplies meet the highest standards of safety and nutritional qu
4、ality,robust and state-of-the-art analytical methods are essential for all food products.The rapid growth of novel raw materials and ingredients,and new processes in the food industry has also brought new challenges to food scientists.1 近年来,消费者越来越关注食品的质量与安全。为确保生产的食品符合最高安全和质量标准,稳定且先进的分析方法对所有食品都至关重要。新
5、食品原料和活性成分的快速增加以及新工艺都给食品科学家带来了新的挑战。译文二.课文阅读 The progresses in food science and technology have driven analytical methods toward those that heavily rely on instrumentation and biochemistry,which provide higher sensitivity and accuracy.This article attempts to cover the recently developed technologies
6、in food analysis.2 食品科技的进步推动了那些严重依赖仪器和生物化学的分析方法,这些方法具有更高的灵敏度和准确性。本文试图涵盖最近开发的食品分析技术。译文二.课文阅读1.Spectroscopy1.SpectroscopyFood Food Analysis Analysis Technology Technology 2.Chromatography3.Mass spectrometry4.Nuclear magnetic resonance5.X-ray method 1.Spectroscopy Ultraviolet and visible spectroscopy U
7、ltraviolet and visible spectroscopy(UVvis)is one of the most commonly encountered techniques in food analysis.The wavelength of UV light ranges from 200 to 350 nm,and that of Vis light ranges from 350 to 700 nm in the spectrum.Analyses of total phenolic,total flavonoid,total anthocyanin,and total ca
8、rotenoid contents in food are good examples.3 紫外和可见光谱法 紫外和可见光谱法(UV-vis)是食品分析中最常见的技术之一。紫外光的波长范围为200 至350nm,可见光的波长范围为350 至700nm。对食物中总酚、总黄酮、总花青素和总类胡萝卜素含量的分析就是很好的例子。译文 Infrared spectroscopy IR spectroscopy refers to the measurement of the absorption of different frequencies of IR radiation by any food c
9、omponent in a solid,liquid,or gaseous state.IR spectroscopy can be categorized into near-IR of which the wavelength is 0.82.5 mm;mid-IR of which the wavelength is 2.515 mm;and far-IR of which the wavelength is 15100 mm.The near-and mid-IR regions of the spectrum are both useful for qualitative and q
10、uantitative analysis of foods.4 红外光谱法 红外光谱法是指通过测定固态、液态或气态的任何食物成分吸收红外光区的电磁辐射的分析方法。红外光谱可以分为近红外(波长为0.8-2.5 毫米);中红外(波长为2.5-15 毫米);远红外(波长为15-100 毫米)。光谱的近红外和中红外区域都可用于食品的定性和定量分析。译文 For food industry,the most important is attenuated total reflectance in conjunction with Fourier transform IR(FTIR)technology.
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 食品专业英语28 Food Analysis Technology电子课件 食品 专业 英语 28 Technology 电子 课件
限制150内