作者简介：雷洲(1997—)，女，湖北郧县人，硕士。研究方向：食品科学与工程。

    摘 要：食品营养价值是评价食品质量的重要指标之一，在食品加工过程中，通过采用物理加工技术可以有效改善食品的品质和口感，延长货架期。然而，采用不合适的物理加工技术可能导致食品中营养成分的损失，降低食品的营养价值。本文分析了机械去皮、挤压膨化和干燥脱水等食品物理加工技术存在的问题，提出了优化对策，旨在最大限度地保留食品的营养成分，提高食品加工过程中营养保留的效果。

    关键词：食品营养价值；物理处理；机械去皮

    The Problems and Optimization Strategies of Food Physical Processing Technology

    LEI Zhou

    (Guiyang Vocational College， Guiyang 550000， China)

    Abstract： The nutritional value of food is one of the important indicators for evaluating food quality. In the food processing process， physical processing technology can effectively improve the quality and taste of food， and extend the shelf life. However， inappropriate physical processing techniques may lead to the loss of nutrients in food and reduce its nutritional value. This article analyzes the problems in food physical processing technologies such as mechanical peeling， extrusion puffing， and drying， and proposes corresponding optimization strategies aimed at maximizing the retention of food nutrients and improving the effectiveness of nutrient retention in food processing. ......