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

    近年来，食品加工行业发展迅猛，各类加工食品充斥市场，极大地丰富了人们的饮食选择。随着生活水平的提高，人们对食品的营养健康愈发关注，追求在享受美味的同时，最大限度地保留食物的营养成分 ......