Контрольная OPTIMIZING FOOD PACKAGING AND SHELF LIFE
OPTIMIZING FOOD PACKAGING AND SHELF LIFE
1. Прочитайте и письменно переведите текст:
Storage of agricultural raw materials, intermediate products, and finished foods for any length of time is an integral part of the production chain and the process of supplying the market with high- quality foods. Nearly all raw materials and semifinished and finished products are subject to change while in storage, leading to possible adverse effects on quality, ranging from minor sensory off-flavors to total spoilage. Therefore, the shelf life of food is defined as the period of time in days, months, or years during which quality losses do not exceed a tolerated level. Acceptable quality loss and quality limit, respectively, have to be defined for each food and each application.
The shelf life of food can be decisively influenced by its packaging. Accordingly, the task of food technology is to select the type of packaging that will ensure the necessary shelf life for a given product. Maximum packaging protection is not usually the most cost- effective solution, often fails to meet the necessary environmental requirements, or is unsatisfactory from the convenience point of view. It therefore makes sense to design packaging not for maximum product protection but for a defined shelf life.
In the context of shelf life, the quality of a food is defined in terms of the physiological parameters of nutritional value and wholesomeness and the sensory attributes of color, flavor (the combination of odor and taste), and texture. Decrease in food quality and hence a reduction of shelf life can affect one or more of these properties. Quality losses are caused by the activity of microorganisms such as bacteria, yeasts, and molds; infestation by insects and parasites; enzymatic reactions; nonenzymatic chemical reactions; and physical changes.
Physical changes not only lead to a quality reduction in the narrower sense (e.g., gain of moisture, drying up, crystallization, etc.) but also result in a purely quantitative reduction in weight brought about by loss of water, causing a packed beverage, for example, to fall below a given weight tolerance.
These reactions and changes are controlled in veiy general terms by intrinsic factors such as chemical constituents, structure, moisture content or water activity, pH value, and redox potential of the food; process factors such as processing method, method of preservation, use of auxiliary substances, and packaging process; and extrinsic factors such as temperature, relative humidity of the air, lighting conditions, and ambient microbiological contamination during storage.
One of the tasks of packaging as a process factor is to achieve the necessary barrier effect for a given shelf life. The packaging provides complete protection against the invasion of parasites, insects, and microorganisms. Furthermore, the need to protect a food product against mechanical damage from breakage is not taken into account. Consideration of barrier effects may then be limited to permeability to water vapor and gases, such as oxygen, carbon dioxide, and nitrogen and transparency to light. Permeability to flavor compounds could be considered an additional, special variable.
Accordingly, it is theoretically possible, with a given packaging material, to influence the changes and reactions controllable by moisture content or water activity; partial pressure of oxygen, carbon dioxide, or nitrogen; and the influence of ultraviolet radiation and sunlight.
2. Найдите в правой колонке русские эквиваленты английских слов и словосочетаний:
1. permeability а. посторонний привкус
2. an intermediate product b. быть причиной
3. off-flavors с. проницаемость
4. a shelf life d. внутренний
5. intrinsic е. пригодность, удобство
6. to affect f. полуфабрикат
7. to lead to g. внешний
8. breakage h. влиять
9. extrinsic i. разрыв
10. convenience j. срок хранения
3. Переведите на русский язык встречающиеся в тексте интернациональные слова: products, integral, effects, technology, physiological parameters, method, reaction, microorganisms, temperature.
4. Найдите соответствующие ответы на вопросы и напишите их в той последовательности, в которой заданы вопросы:
1. What does the production chain include?
2. What should the packaging be designed for?
3. How can we define that the quality of food is decreased?
4. What is the packaging used for?
5. What is the shelf life?
a. For a defined shelf life.
b. The period of time in days, months, or years during which quality losses do not exceed a tolerated level.
c. Storage of agricultural raw materials, intermediate products and finished foods.
d. By its sensory attributes of color, flavor and texture.
e. For protection against infestation and mechanical damage.
5. Напишите пять вопросов к тексту, начинающиеся с What? How? What for? Where? Why?
6. Соедините слова из первого столбика со словами из второго, чтобы получились словосочетания из текста, и переведите их:
raw beverage
production solution
cost-effective effect
enzymatic material
packed substance
weight reaction
auxiliary tolerance
barrier chain
7. Найдите в тексте синонимы к данным словам:
1) to guarantee —> ... 2) to decline —> ... 3) dampness —> ... 4) to consider —>... 5) diaphaneity —>...
8. Определите, какой частью речи являются выделенные слова:
1. То simplify this process, genetic engineering is often used.
2. In general, eating a wide variety of fresh, whole foods has proven favourable compared to monotonous diets based on processed foods.
3. The fruit left a pleasant taste in the mouth.
4. Margarine needs to be completely liquid at 37 °C, so that it doesn't taste as lard in the mouth.
5. Dissolved soyabean proteins form a sticky liquid.
6. The sticky liquid is recoagulated in an acid bath in the form of fibers.
7. In the processing of edible oils, the oil is heated under vacuum to near the smoke point, and water is introduced at the bottom of the oil.
8. Proteins were recognized as a distinct class of biological molecules distinguished by the molecules' ability to coagulate under treatments with heat or acid.
9. Выпишите из текста цепочки определений и переведите их.
10. Переведите словосочетания и заполните пропуски в предложениях по смыслу: food additives list; government recommended levels; good sweet coffee cakes; new sugar-free and no- sugar-added seasonal deserts; high-tech processing methods; precooked meat items; sophisticated food-processing techniques; people’s nutritional requirements.
1. The ... can be confusing so, to help reduce this confusion, each food additive is given a short code number.
2. ...are a combination of good doughs, good fillings and good icing or coating.
3. The ... can be grouped as follows: cured and pickled, cured and smoked, tenderized fresh, frozen and canned.
4. Nancy’s Pies offers ..., including pumpkin pie, cookies, and festive Christmas cakes.
5. Even without a scientific basis, human ingenuity produced ...
6. In the US, young children’s diet is high in fat and sugar and well below ... for fruit and vegetables.
7. ... vary depending on age and sex and whether women may be pregnant or breastfeeding.
8. Some types of food fraud are harder to detect than others - especially where food is being adulterated and ... are used.
11. Выберите требуемую по смыслу форму глагола и переведите предложения на русский язык:
1. If the moisture content of honey (exceeded, exceeds) 20 %, fermentation would occur through the activity of osmophilic yeasts.
2. If any part of a food is filthy, putrid, decomposed or otherwise “unfit”, it (will, would) be illegal.
3. If he hadn’t been well enough to be active, weight loss and good quality of life (will be, would have been) unlikely.
4. If amino acids (is, were, are) present in the environment, microorganisms will be able to conserve energy by taking up the amino acids from their surroundings and downregulating their biosynthetic pathways.
5. If the carbonyl group is an aldehyde, the monosaccharide (will be, is) an aldose.
12. Закончите предложения, выбрав соответствующий вариант окончания, и переведите получившиеся предложения:
1. If coffee gums are prepared,
2. If the resting heart rate is 70 bpm (beats per minute),
3. If the kinks and angles of these chains were straightened out,
4. If the desired protein's molecular weight and isoelectric point are known,
5. If a food is the product of a diseased animal or one that has died otherwise than by slaughter,
6. If you were to start a sour dough bakery,
a. the level of purification will be monitored using various types of gel electrophoresis
b. it will be illegal.
c. the target heart rate will be105 bpm.
d. they will not be tasted immediately after manufacture so as the constituents of the gum and flavour settle down.
e. you would want to start with a 2-pound piece of sour dough starter from an established sour dough baker.
f. the molecule would have the shape of a capital letter E.
13. Переведите следующие предложения, обращая внимание на значения модальных глаголов и их эквиваленты:
1. Glucose can exist in both a straight-chain and ring form.
2. 77 % of respondents (including both users and non-users of supplements) believed that the federal government should review the safety of dietary supplements and approve them before they can be marketed to consumers.
3. Restrictive diets have the potential to cause prolonged vitamin deficits, which may result in often painful and potentially deadly diseases.
4. Oils can serve to make other ingredients stick together less.
5. Because human bodies do not store most vitamins, humans must consume them regularly to avoid deficiency.
6. Some fatty acids are essential nutrients, meaning that they can't be produced in the body from other compounds and need to be consumed in small amounts.
7. In Europe, it is also an established view that food supplements should not be labeled with drug claims but can bear health claims, although to a degree that differs from one member state to the other.
8. Since the need for food grains is being fully satisfied, the emphasis have to be on growing forage crops.
14. Употребите глагол-сказуемое в будущем времени (Future Indefinite Tense), используя эквиваленты модальных глаголов:
1. Retailers may have large shops or small ones, as in the case of a comer shop.
2. Only specialists can analyze the plant processes and make recommendations.
3. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet.
4. The notion that a person should consume eight glasses of water per day cannot be traced back to a scientific source.
5. The brain cannot bum fat and needs glucose for energy, but the body can make this glucose from protein.
15. Просмотрите текст еще раз, кратко передайте основное его содержание, используя следующие выражения:
1. The text under discussion deals with ...
2. From the text we come to know that (about)...
3. The description of... is given in details.
4. Speaking about... we must note that...
5. To sum up, I’d like to say that...
Данная контрольная работа по английскому языку предназначена для тех студентов, которые изучают пищевое производство. Контрольная включает в себя текст на английском языке для перевода на русский язык. В контрольную работу входит 15 заданий.
