包装设计外文翻译文献.doc

包装设计外文文献翻译 
(含:英文原文及中文译文)
英文原文
FOOD PACKING TECHNOLOGY
Packaging is critical to a consumer’s first impression of a product, communi - cating desirability , acceptability , healthy eatingimage etc. Food is available in a wide range of product and binations that convey their own processed image perception to the consumer . freshly packed/prepared, chilled, frozen, ultra-heat treated (UHT) aseptic, in-can sterilised and dried products. One of the most important quality attributes of food, affecting human sen- sory perception, is its flavour, . taste and smell. Flavour can be significantly degraded by processing and/or extended storage. Other quality attributes that may also be affected include colour, texture and nutritional content. The quality of a food depends not only on the quality of raw ingredients, additives, methods of processing and packaging, but also on distribution and storage conditions encountered during its expected shelf life. petition amongst food producers, retailers and packaging suppliers; and quality audits of suppliers have resulted in significant improvements in food quality as well as a dramatic increase in the choice of packaged food. These improvements have also been aided by tighter temperature control in the cold chain and a more discerning consumer.
One definition of shelf life is: the time during which bination of food processing and packaging can maintain satisfactory eating quality under the particular system by which the food is distributed in the containers and the conditions at the point of sale . Shelf life can be used as a marketing tool for promoting the concept of freshness . Extended or long shelf life products also provide the consumer and/or retailer with the time convenience of product use as well as a reduced risk of food wastage. The subject of Packaged product quality and shelf life is discussed in d etailin Chapter 3. Packaging provides the consumer with important information about the product and, in many cas