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Lesson One 1

Text Enzymes and Food Spoilage 1

Supplementary Reading Scope of Food Microbiology 4

Lesson Two 8

Text Enzymes 8

Supplementary Reading Composition of Foods 12

Lesson Three 15

Text Preparation of Sample 15

Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅰ） 19

Lesson Four 22

Text Drying 22

Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅱ） 24

Lesson Five 28

Text Constituents of Foods and Their Properties （Ⅰ） 28

Supplementary Reading Constituents of Foods and Their Properties （Ⅱ） 34

Lesson Six 39

Text The Proteins and Fats 39

Supplementary Reading Some Constituents of Foods 44

Lesson Seven 49

Text Various Degrees of Preservation 49

Supplementary Reading Thermal Death Curves 54

Lesson Eight 59

Text Heat Exchangers 59

Supplementary Reading Heating May Precede or Follow Packaging 65

Lesson Nine 70

Text Cold Preservation and Processing 70

Supplementary Reading Factors Determining Freezing Rate 74

Lesson Ten 78

Text Methods of Food Freezing （Ⅰ） 78

Supplementary Reading Methods of Food Freezing（Ⅱ） 82

Lesson Eleven 86

Text Food Dehydration 86

Supplementary Reading Freezing-drying 91

Lesson Twelve 96

Text Drying Methods and Equipment 96

Supplementary Reading Drying Equipment 100

Lesson Thirteen 105

Text Apple Processing 105

Supplementary Reading Fruit Preserves and Jellies 110

Lesson Fourteen 115

Text Nonacid Vegetable Juices 115

Supplementary Reading Potatoes and Tomatoes 119

Lesson Fifteen 123

Text Sausage 123

Supplementary Reading Key Problems in Making Cured Meats 127

Lesson Sixteen 131

Text Processing of Canned Meat Products 131

Supplementary Reading Classification and the Nature of Meat 134

Lesson Seventeen 140

Text Cakes 140

Supplementary Reading Biscuit and Cracker Technology 144

Lesson Eighteen 148

Text Processing of Bread 148

Supplementary Reading Snack Foods Worldwide 151

Lesson Nineteen 157

Text The Beverage Industry 157

Supplementary Reading Modern Bottle Washer 161

Lesson Twenty 165

Text Citrus Juice Processing 165

Supplementary Reading Powdered Soft Drink Mixes 169

Lesson Twenty-One 174

Text Market Milk 174

Supplementary Reading Pasteurization 178

Lesson Twenty-Two 182

Text Dry Milk 182

Supplementary Reading Instant Milk Powder 185

Lesson Twenty-Three 188

Text Confections 188

Supplementary Reading Corn Sweenteners-Dextrose and Corn Syrup 193

Lesson Twenty-Four 197

Text Cocoa Manufacture 197

Supplementary Reading Chocolate Manufacture 201

Lesson Twenty-Five 205

Text Comminuted Meat Products 205

Supplementary Reading Making and Pan Coating Jelly Beans 207

Lesson Twenty-Six 211

Text Peanut Butter Cookie 211

Supplementary Reading Engrossing Syrup Formula 213

Lesson Twenty-Seven 217

Text Nutrients and Public Health 217

Supplementary Reading Knowledge of Nutrient Composi-tion of Food 221

Lesson Twenty-Eight 226

Text Introduction of Determination of Nutrients in Foods 226

Supplementary Reading Selection of Nutrients for Analysis 228

附录 食品工业主要英文期刊 231

Vocabulary 词汇表 233