Giáo trình anh văn chuyên ngành công nghệ thực phẩm english for food science (tập 2) ts vương bảo thy, ts, nguyễn bửu huân (chủ biên)

PREFACE Research into English for Specific Purposes (ESP) has indicated its powerful tool within the teaching and learning of English for particular fields of study In particular, it plays a key role in meeting the needs of English students in everincreasingly globalized contexts for business, education, science, and technology In line with this view, in Vietnam, ESP has been implemented in subject-specific teaching and curriculum initiatives and taught through English Lack of ESP proficiency is a real issue to prevent students from accessing and processing updated sources and knowledge, seeking scholarships or job opportunities in specialist fields although students can use English in their daily activities Therefore, ESP continues its role in helping students improve their knowledge and enhance their professional path Although few textbooks on Food Science and Technology written in Vietnamese are still found available, numerous materials of specialized disciplines written in English are not widely read or used by Vietnamese students due to their insufficient English language proficiency This book is therefore designed to engage students’ interests and active participation in exploring the Food Science and Technology documents in English This book is organized into six units Unit One introduces general techniques regarding meat processing Unit Two presents knowledge of fish processing Unit Three discusses fruit and vegetable processing Unit Four focuses on classification of milk processing Unit Five provides methods of milk processing Unit Six addresses technology of tea processing We hope this book provides students with insights into their knowledge of Food Science and Technology and assists them in expanding their vocabularies and academic writing styles Although this book has been carefully planned and designed, its shortcomings are likely to be unavoidable We, authors of this resource, appreciate constructive comments from the staff, colleagues and students on refining it THE AUTHORS ii 3.3 After reading the text 3.3.1 Comprehending the reading 3.3.2 Recalling information 3.3.3 Filling the gap 3.3.4 Talking it over 3.3.5 Translation into Vietnamese 3.3.6 Writing a reflective journal entry 3.4 Further reading 3.5 Group presentation Unit Four: MILK PROCESSING 4.1 Before reading the text 4.2 Reading the text 4.3 After reading the text 4.3.1 Comprehending the reading 4.3.2 Recalling information 4.3.3 Filling the gap 4.3.4 Talking it over 4.3.5 Translation into Vietnamese 4.3.6 Writing a reflective journal entry 4.4 Further reading 4.5 Group presentation Unit Five: CEREAL PROCESSING 5.1 Before reading the text 5.2 Reading the text 5.3 After reading the text 5.3.1 Comprehending the reading 5.3.2 Recalling information 5.3.3 Filling the gap 5.3.4 Talking it over 5.3.5 Translation into Vietnamese 5.3.6 Writing a reflective journal entry 5.4 Further reading 5.5 Group presentation iv 26 26 27 27 28 28 29 29 31 32 32 33 37 37 37 38 39 39 39 39 42 43 43 44 46 46 47 47 48 48 48 49 52 Gizzard The mechanical “stomach” of a bird It is located just after the true or glandular stomach in the gastrointestinal system Since poultry have no teeth and swallow feed whole, this muscular organ, sometimes called “hen’s teeth,” mechanically grinds and mixes the bird’s feed Grade, Grading The inspection and grading of meat and poultry are two separate programs within the U.S Department of Agriculture Inspection for wholesomeness is mandatory and is paid for out of tax dollars Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors Halal and Zabiah Halal Products prepared by federally inspected meat packing plants identified with references to “Halal” or “Zabiah Halal” must be handled according to Islamic law and under Islamic authority Headcheese A jellied product consisting predominantly of pork byproducts and seasoning ingredients It must contain some product from the head Honey-Cured Honey-cured may be shown on the labeling of a cured product if honey is the only sweetening ingredient or is at least half the sweetening ingredients used, and if the honey is used in an amount sufficient to flavor and/or affect the appearance of the finished product Humectant A substance added to foods to help retain moisture and soft texture An example is glycerine, which may be used in dried meat snacks Hydrolyzed (Source) Protein Flavor enhancers that can be used in meat and poultry products They are made from protein obtained from a plant source such as soy or wheat, or from an animal source, such as milk Incidental Additives As defined in the Food and Drug Administration regulations, incidental additives are substances present in foods at insignificant levels that not serve a technical or functional effect in that food Inedible Adulterated, uninspected, or not intended for use as human food Inhumane Slaughter Slaughter of livestock that is not in accordance with the Humane Methods of Slaughter Act of 1978 and FSIS regulations promulgated to enforce the Act, 68 Mechanically Separated Mechanically separated meat or poultry is a paste-like Meat or Poultry and batter-like product produced by forcing the bones and attached edible tissue through a sieve or similar device to separate the bone from the edible meat or poultry tissue This product is intended for use in the formulation of other products During this process, it is possible for bones to be crushed or pulverized, resulting in a limited amount of bone particles Because it may contain some bone particles, any product that has been produced using the mechanical separation process must be labeled appropriately as “mechanically separated” Migration Transfer of a component of a packaging material into the product contained, or loss of a component of the product into the packaging material Modified Atmosphere Packaging (MAP) Packaging method in which a combination of gases such as oxygen, carbon dioxide and nitrogen is introduced into the package at the time of closure The purpose is to extend shelf life of the product packaged Modified Food Starch Starch that has been chemically altered to improve its thickening properties Before the starch is modified, it is separated from the protein through isolation techniques; therefore, the source of the starch used is not required on the label Natural A product containing no artificial ingredient or added color that is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural The label must explain the use of the term natural (such as no added colorings or artificial ingredients; minimally processed.) Netting (plastic) Continuous extruded net of flexible plastic material, most commonly polyethylene, which can be made into bags, sleeves or wraps (example: net over a frozen turkey package) No Roll The term “No Roll” is permitted on marking devices and labels for single ingredient red meats (carcasses, primal and retail cuts) provided the term is not accompanied with an official grade name (e.g., “No Roll Choice”) Nutrition Labeling Identification of the nutritional components of a food product, required on most foods regulated by the FDA 70 Perishable Food that is subject to decay, spoilage, or bacteria unless it is properly refrigerated or frozen Pesticide A substance used to kill, control, repel, or mitigate any pest Insecticides, fungicides, rodenticides, herbicides, and germicides are all pesticides, and must be registered with the EPA PFF Protein Fat Free Plasticizer Material added during the manufacturing process to increase flexibility; for example, the plasticizer ATBC (acetyl tributyl citrate), used in plastic wraps, is made from citric acid which is commonly present in citrus fruit Postmortem Inspection As used in the meat and poultry inspection program, the phrase refers to the inspection that Food Safety and Inspection Service inspectors are required to conduct of all animal carcasses immediately after they are killed Prepared Slaughtered, canned, salted, rendered, boned, cut up, or otherwise manufactured or processed Preservation A variety of methods used at the processing stage and at home to keep food safe from harmful bacteria and extend the storage life of food Product Any carcass, meat, meat by-product, or meat food product, capable of use as human food Processing The set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals Food processing typically takes harvested crops or butchered animal products and uses these to produce marketable food products 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accessible food supply; 2) caring for agricultural, forests, and range lands; 3) supporting sound development of rural communities; 4) providing economic opportunities for farm and rural residents; 5) expanding global markets for agricultural and forest products and services; and 6) working to reduce hunger in America and throughout the world Vacuum Packaging Rigid or flexible containers from which substantially all air has been removed be- fore sealing Carbon dioxide or nitrogen may be introduced into the container This process prolongs shelf life, preserves the flavors and retards bacterial growth Viscus (Plural, viscera) An internal organ of a human or animal 74 Tarté, R (2009) Ingredients in meat products: Properties, functionality and applications New York, Springer Wood, F.W (1966) The diffusion of salt in pork muscle and fat tissue Journal of Science Food and Agriculture 17(3), 138-40 Unit Abbas, K.A., Saleh, A.M., Mohamed, A., & Lasekan, O (2009) The relationship between water 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Giám đốc TRẦN THANH ĐIỆN Chịu trách nhiệm nội dung Tổng biên tập NGUYỄN THANH PHƯƠNG Biên tập Trình bày bìa Biên tập kỹ thuật Đọc sửa in TRẦN LÊ HẠNH NGUYÊN ĐỖ VĂN THỌ ĐẶNG THANH LIÊM VƯƠNG BẢO THY NGUYỄN BỬU HUÂN NHÀ XUẤT BẢN ĐẠI HỌC CẦN THƠ In 100 bản, khổ 16 x 24 cm, Xưởng in - Nhà xuất Đại học Cần Thơ Địa chỉ: Khu II, Đại học Cần Thơ, Đường 3/2, Q Ninh Kiều, TP Cần Thơ Số xác nhận đăng ký xuất bản: 2322-2021/CXBIPH/1-102/ĐHCT ISBN: 978-604-965-559-3 Quyết định xuất số: 69/QĐ-NXB ĐHCT, cấp ngày 12.8.2021 In xong nộp lưu chiểu quý năm 2021