食品专业英语文选(第二版)许学勤

一个人身

体的重量约

60%,

< br>是水

A normal person experiences symptoms of dehydration when 5

~

10%

of

the

body

weight

is

lost

as

water

and

not

soon

replaced.

Long before this occurs, thirst, weakness, and mental confusion are

experienced.

一个正常人在失去体重的

5 ~ 10%

水之后

,

并且不能

很快得到补充，< /p>

就经历脱水的症状，

在这之前，

会有口渴 ，

乏力，

和精神混乱的经历。

If the state of dehydration progresses further, the skin and lips

lose elasticity, the cheeks become pale and the eyeballs sunken, the

volume

of

urine

decreases,

and

ultimately

respiration

ceases.

如果

脱水状态的进一 步推进，皮肤和嘴唇失去弹性，脸颊变得苍白，

眼球凹陷，尿量减少，最终呼吸停止。< /p>

Under

certain

conditions,

a

person

may

survive

without

food

for about 5 weeks but can seldom live without water for more than a

few

days.

在一定的条件下 ，一个人可能生存约

5

周在没有食物

情 况下，但没有水很少能生存超过几天

。

The

need

for

water

exists

at

the

molecular

level,

the

cellular

level, and at the metabolic and functional levels. Water is the major

solvent

for

the

organic

and

inorganic

chemicals

involved

in

the

biochemical reactions that are essential to life.

水在分子水平上

,< /p>

细

胞水平上

,

在 代谢和功能水平有存在的必要性。水是有机和无机

化学品的主要溶剂参与生化反应

,

是生活中必不可少的。

Water is the principal medium that transports nutrients via body

fluids to cell walls and through membranes. Water is medium than

carries

nitrogenous

waste

products

from

the

cells

for

ultimate

elimination.

水是主要的介质输送营养物质通过 体液的细胞壁和

细胞膜。水是运输含氮废物从细胞最终消除的介质。

The

evaporation

of

water

from

the

skin

is

one

important

mechanism

for

control

and

maintaining

normal

body

temperature,

essential for the controlled rate of metabolic reactions and physical

comfort

of

the

individual.

皮肤的水分蒸发是控制和维持正常体

温的重要机构，是个人的代谢反应和身体的舒适控制率的关键。

The quantitative requirement for water is directly related to the

sum

of

water

losses

form

the

body.

These

include

losses

from

excretion

and

elimination

of

body

waster,

perspiration,

and

respiration.

Any

factors

that

increase

the

rates

of

these

processes,

such

as

exercise,

excitation,

elevated

temperature,

or

low

relative

humidity, also increase the need for water replenishment.

对水的定

量需求 是与身体失去水的总量直接相关的。

这些包括排泄身体废

物，< /p>

排汗损失，

和呼吸。

什么因素增加这些过 程的速率，

如运动，

刺激，温度升高，或相对湿度较低，也增加 了对水补给的需要。

An

adult

may

consume

400

liters

of

water

a

year.

About

an

equal amount is obtained form food. Given sufficient water, or water

in excess, the body closely regulates its water content.

一个 成年人

可能每年消耗

400

公升的水。 约同等数量获得食物。充足的水

,

或过量的水

< br>,

身体都会调节它的含水量。

Except

in

unusual

cases

of

deprivation

or

illness,

the

body

seldom suffers from a deficiency of water in the sense that there may

be a deficiency of other essential nutrients.

除了在剥夺或疾病不寻

常的情况下，

人体很少患缺乏的水意识 ，

有可能是一个缺乏其他

必需的营养物质。

This is because, unlike many of the other nutrients, a decrease

in

body

water

causes

almost

immediate

discomfort,

driving

the

individual to correct the shortage.

这是因为，不像其他的营养素，

体 内的水分减少会使我们几乎立即不适，驱动个人改正不足。

Modified Starches and Starch to

Sugar Conversion

(p27)

变性淀粉和淀粉的

糖转化

1

、

Midified Starches

Starches in their natural form provide

water binding ,viscosity ,mouthfeel ,and texture to food.

淀粉在其自

然条件下，提供的是具有水绑定，有粘度，有口感、质地的食物

Natural starches have some disadvantages because of the time

and care needed for gelatinization. The tendency to thicken with heat

may be a problem for pumping and heat exchangers. Starches

degrade and thin due to acid and heat and retrograde with storage.

天

然淀粉其凝胶化需要时间和精力照顾具有一些劣势因。

且它变浓

的倾向对于泵送和热交换可能是个问题。

淀粉由于存储过程中的

酸化、热度和老化会变稀。

Modified starches are altered starches that are designed to

overcome some of the shortcomings of natural starch functionality.

Pregelatinized starch

is a starch ingredient that has been fully

cooked ( gelatinized ) and then d ried.

变性淀粉是被设计克服天然

淀粉功能上的缺点的改变 淀粉。预糊化淀粉是一种被充分煮熟

（糊化）并干燥的淀粉原料。

When cold water is added, the product become thick without

the need to heat and stir for long periods. This type of starch is the

basis for instant puddings. Viscosity development and gel formation

are achieved with the addition of cold water and heat is not neede

当

加入冷水后，

产品不需要加热和长时间搅拌就会变浓稠。

这种淀

粉是速溶布丁的主要成分。

粘度的发展和凝胶形成的获得使加冷

水和加热都不在被需要

Other starches may be modified by partial hydrolysis to give a

thinner starch ( acid thinned ). This type of starch would be easier to

pump and run through heating equipment without the problems of

high viscosity.

其他淀粉也许被稀释水解得到一种稀释剂淀粉，这

类淀粉很容易 被泵送和通过加热装置而不会有粘度过高的问题。

In other forms of modified starch chemical groups such as

hydroxy propyl are covalently boned to the starch to slow the

reassociation of the starch molecules during cooling and storage.

在

其它形式的变性淀粉化学基团中，

例如羟丙基共价键粘合淀粉来

延缓淀粉分子在冷却和储藏期间的重新组合。

This modification would minimize the effects of retrogr adation.

这种改变会使其退化的影响减到最小。

Starch molecules are also

cross-linked with other starch molecules to prevent thinning during

acidic heating .

淀粉分子和淀粉分子也会 在其加热酸化期间交联

来阻止其稀释

The cross-links make the starch more resistant to the effects of

hydrolysis, e.g. ,in an acidic thermally processed fruit sauce.

淀粉

的交联也会使淀粉在一个热的，