食品加工過程中營養(yǎng)損失的原因及改進措施

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

近年來，食品加工行業(yè)發(fā)展迅猛，各類加工食品充斥市場，極大地豐富了人們的飲食選擇。（剩余4366字）