包装专业英语-lesson-2

TalkTalkMyplayforapicnicmayfallWhatatreattogetintothepeacefulandquietcountry.到宁静的乡下来真是一大Timepermitting,we’llgoonanouting.如SDU.dplab: I’llgetevenwithhimoneday.我总有一Comeon,bereasonable.Hepusheshisluck.Hetotallygotmewrong.他完全误会我SDU.dplab: ThrowThrowamonkeyThebossthrewamonkeywrenchintomyplantoleaveforavacationinCaliforniawhenhetoldmeIhavetogotoabusinessmeetinginNY.SDU.dplab: It’salongDon’tplaypossum!Cheapskate.Ican’tmakeendsmeet.Sheisstillmadwithme.她还在生我的Athousandtimesno.Don’tpushme.SDU.dplab: IIreallyappreciateyoumakingtimeinyourscheduletoattendthemeetingtoday.Thankyouforgivingmethisopportunitytospeakaboutmyselfonthisspecialoccasion.Itismyhonortointroducethepresidentofourcompany,Mr.Jones!I’dbehappytotellyouaboutmySDU.dplab: LessonPackaging第2TheContainFoodTheTransportSDU.dplab:1.ThefourmainfunctionsofaProtect:Tokeepsafefromdanger,attack,orharmPreserve:Toprepare(food)forstorageandfutureuseSDU.dplab: DefinitionsofdifferentpackagingPrimarypackage:Thefirstwraporcontainmentoftheproductthatdirectlyholdstheproductforsale.（filling,canning)Secondarypackage:AwraporcontainmentoftheprimaryDistributionpackage(shipper):Awraporcontainmentwhoseprime主要的purposeistoprotecttheproductduringdistributionandtoprovideforefficienthandling.Unitload单元化集装:Anumberofdistributionboundtogetherandunitizedintoasingleentity实体['entətɪ]forpurposesofmechanicalhandling,storage,andshipping.SDU.dplab: PaperboardInformtheconsumerandCorrugatedFacilitatemake(sth)easyorlessUnitFigure2.1Packagingcanhavemany FacilitateAlllevelsofthesystemmustworkSDU.dplab: Packagesareoftendefinedbytheirintendeddestination目的地Consumerpackage:Apackagethatwillultimately最后reachtheconsumerasaunitofsalefroma’merchandisingoutlet市场.Industrialpackage:Apackagefordeliveringgoodsfrommanufacturertomanufacturer.Industrialpackagingusually,butnotalways,containsgoodsormaterialsforfurtherprocessing.SDU.dplab: Differentpackagingfunctionshavedifferentdegreesofimportance,dependingontheparticularpackaginglevelandintendeddestination.Insomeinstances,apackagewillberequiredtoassumeallthefunctions.eg.Theprimarypackageforapowertool(电动工具）maybestrongenoughtoprotecttheproductandwithstandtherigorsofTypically,theinform/sellfunctionplaysalesssignificantroleinindustrialpackagingSDU.dplab: TheContainTheContainConsiderationspertainingto关于thecontainfunctionofpackaginginclude:(considertheformandnatureofthemobilefluid viscousfluid solid/fluidmixturegas/fluidmixture granular粒状的material non-free-flowing soliddiscrete multicomponentSDU.dplab: TheContainTheproduct’scorrosivecorrodiblevolatile挥发性的perishable易腐烂的||fragile||'frædʒl odorous有气味的subjecttoodortransfer easilymarked hygroscopic吸湿的absorbingmoistureunderpressureirregularinSDU.dplab:SDU.dplabSDU.dplab: Considerationsrelatedtotheprotect/preservefunction“Protect”referstothepreventionofphysicaldamage.Specifics详情细节onwhatwillcauselossofvalue(damage)mustbeknown.（quantitative，qualitative） “Preserve”referstostoppingorinhibitingchemicalandbiologicalchange.Preservationfunctionreferstotheextensionoffoodshelflifebeyondtheproduct’snaturallifeorthe’maintenanceofsterilityinfoodormedicalproducts.TheProtect/PreserveTheProtect/Preserve2.ExamplesofprotectivepackagingTable2.1Examplesofprotectivepackagingproblemsandconcerns（quantified) QuantificationorDesign Determineresonant共鸣frequenciesMechanicalshock Determinefragilityfactor(dropheight) Eliminateorisolaterelative Determinesafecompressive DeterminecriticalRelative Determinecritical Designliquid DesignappropriateSomeoneistamperingwithmySDU.dplab: 3.3.ExamplesofpreservationpackagingTable2.2Typicalpreservationpackagingproblemsand QuantificationorDesign DeterminerequiredbarrierCarbon DeterminerequiredbarrierOther Determinenatureandbarrier DesignopaquepackageSpoilage酸败，变质 Lossofsterility不育无菌 DeterminemechanismBiologicaldeterioration DeterminenatureDeteriorationovertime DeterminerequiredshelflifeSDU.dplab: TheProtect/PreserveFoodTheNatureofThenatureofFoodisderivedfromanimalorvegetablesources.Itsorganicnaturemakesitanunstablecommodity日用initsnaturalform.Variousmeanscanincreasethenaturalshelflifeoffoods,thusreducingdependenceonseasonandSDU.dplab: 2Imeantheredonenotthegreenone.bemeantYouaremeanttoleaveaPeter'sfatherwasverymean;henevergavePeteranynewclothes.SDU.dplab: FoodTounderstandhowthenaturallifeoffoodisprolonged,it’snecessarytounderstandhowfooddeteriorate.Foodspoilagecanoccurbythreemeans:InternalbiologicalExternalbiologicalAbiotic[eɪbaɪətɪk]“Taste”refersonlytothesweet,sour,salty,andbittersensationsbythetastesensorslocatedonourtongueOthermouthsensationsaretextureor“mouthWearealsocapableofdetectingcomplexvolatilesubstancesbysensorslocatedinournasalpassagesWhatweperceive感知asafoodproduct’sflavor味道isacombinationofwhatwedetectwithoursenseoftastecombinedwithwhatwedetectwithoursenseofsmell.SDU.dplab: FoodFoodEssentialoilsarevolatile.Volatilescanpermeatepackagingmaterialsandmaketheproblemofcontaminationorisolationevenmoredifficult. Watervaporissimilartoanessentialoilinthatitreadilypermeatesmanypackagingmaterials.Thecreationofhigh-barrierpackagingsystemsispartlyinresponsetotheneedforpackagingthatwilleitherholddesirablegasesandvolatilesinthepackageorpreventundesirablevolatilesfromenteringthepackage.Temperaturecanpromoteundesirablechangesthatareabiotic[eɪbaɪətɪk]innature.SDU.dplab: FoodMeatMeatsareanidealmediumformicroorganismsbecausetheycontainallthenecessarynutrientstosustaingrowth.Inadditiontobiologicalaction,fattytissueissusceptible(adj.易受影响的;n.(因缺乏免疫力而)易得病的人)tooxidation,andtheentiremasscanlosewater. Reducedtemperatureretards减缓microorganismactivity,slowsevaporation蒸发andslowschemicalreactionssuchasthoseassociatedwithoxidation.SDU.dplab: ColdweatherretardsthegrowthoftheColdweatherretardsthegrowthoftheLackofsunretardsplantSDU.dplab:LossLoseLostSDU.dplab:FoodFoodThepreservationoffishisadifficultchallengebecauseofthreemainfactors:PsychrophilicbacteriamaybeManyfishoilsareunsaturatedandareeasilyTypicalfishproteinsarenotasstableasredmeatChillingdoesnotaffecttheactivityofpsychrophilicbacteria.Frozenfishistypicallykeptatmuchlowertemperatures(-300C/)thanotherfrozenfoodsinordertoensurethecontrolofpsychrophilicbacteria.SDU.dplab: FoodHarvestedfruitsandvegetablescontinuetorespireandTheycontainlargeamountsofwaterandwillwitherifwaterlossisexcessive||ɪk'sesɪv].Peas豌豆greenbeansandleafyvegetableshaverespirationrates(quickly)comparedwiththoseofapplesoranges,andpears.Potatoes,turnips||'tɜrnɪp/大头菜andpumpkinsrespireslowlyandareeasytostoreMoisturelossismorerapidwithlettucethanwithaturnipbecauseofthelargeavailablesurfacearea.萝卜SDU.dplab: FoodMostfruitshaveanoptimumripeningtemperature,usuallyabout200FoodMostfruitshaveanoptimumripeningtemperature,usuallyabout200C.Fewfruitswillripenbelow50C. Freezingofmanyproduceitemswilldamagecellstructure,andbreakdownisveryrapidafterthawing.[θɔː]解冻Modifiedatmospherepackagingoftenused(CO2,O2)tocontroltheirrespirationratesBananascanremaininamaturebutgreenstateuptosixmonthsin’atmospheresof92%nitrogen,||5%oxygen,3%carbondioxideandnoethylene乙烯SDU.dplab: Food-AtmosphereandtemperaturecontrolarekeyrequirementsforextendingtheshelflifeoffreshTrade-offs(交易，放弃，折衷方法）formanyproduceitemsisnecessary: 90%humidity+’perforatedplasticwrap; Selectingpackagingfilmswithhighgas-transmissionThisal’lowsrespirationwhileprovidingforsomecontainment围堵andrestraint抑制tothelossofmoisture.SDU.dplab:FoodFoodThemovementofgasesintooroutofapackagecanleadtoundesirablechangesintheproduct.游离 溶剂，蒸Figure2.2AbarrierpackagingmaterialisonethatslowsdownorstopsthemovementofselectedgaseoussubstancesintooroutofaSDU.dplab: Food(-Stoppingthemovementofagasrequiresbarrier Thispackagingconstructioneitherretains保持desirablegasesandvolatilesinsidethepackageorpreventsundesirablegasesandvolatilesfromenteringthepackage.Ofthematerialsapackagercanchoosefrom,onlyglassandmetalprovideabsolutebarrierstoallgasesandvolatiles.)SDU.dplab: FoodFoodTheterm"highbarrier"plasticisarelative,nonspecifictermandshouldnotbetakentomean"absolute"barrier.Barrierpackagingcanharmsomeproducts.Freshproduce,forexample,continuestorespireafterharvestingandwouldshortly不久即刻consumealltheoxygeninanoxygen-barrierpackage.Thiswouldleadtoreducedshelflife.PlasticbagsforproducecommonlyhaveventholespunchedinthemtoallowforafreeexchangeofatmosphericSDU.dplab:conventionconcludeamilitaryConventionnowallowswomentosmokeinItistheconventionformentowearsuitsonformalateachersSDU.dplab:FoodFoodMicroorganismsandtheirpreferredenvironmentsforpropagation增殖AlargepartoffoodpreservationdependsonthecontrolofBacteriaormicrobesareunicellularmicroscopicorganismsthatreproduce繁殖bybinaryfission.（grownCertainbacterialspeciescanformspores孢子thatarehighlyresistanttokilling.Molds霉菌orfungi真菌类aremulticellularandunicellularplantlikeorganisms. Yeasts酵母aresimilarorganismsthatreproducebybudding(芽殖）.Thepropagationandspreadofmoldsandyeastsistypicallyslowerthanforbacteriabecauseofthereproductionmethod.SDU.dplab: FoodMicroorganisms’preferredenvironmentsforpropagation-Bymanipulating操作利用thefourprincipalenvironmentalfactorsthatregulate控制microorganismgrowth,microorganismscanbecontrolledoreliminated:acidity(pH)nutrientsourceSDU.dplab: FoodFood–Microorganismsareoftenclassifiedbytheirpreferredreproductionenvironment:Mesophilic:Preferambientconditions,20-45CPsychrophilic:Prefercoolconditions,10-25CThermophilic:tolerateheat;willpropagateat30to75C needoxygentopropagateAnae’robic:propagateonlyintheabsenceofSDU.dplab: FoodSomemicroorganismsactonlyonthefood.Theydolittleharmwheningested摄入Pathogenicorganismscancausesicknessordeath,fallingintobasicclasses:Thosethatproduceharmfultoxinsasby-productsinthefoodtheyinfest.Thosethatinfestthefoodandthengrowinthehumanbodytoproduceillnesses.SDU.dplab:FoodFood Sixbasicmethods,whichareusedaloneorincombination,canextendthenormalbiologicalshelflifeoffood:ReducedtemperaturesThermalWater ChemicalModified -Eachmethodcanslowthenaturalbiologicalmaturationandspoilageofafoodproduct,reducebiologicalactivityorinhibitthechemicalactivitythatleadstoabiotic[eɪbaɪətɪk]无生命的spoilage.-Eachmethodrequiresitsownuniqueblend混合ofpackagingmaterialsandtechnology.SDU.dplab: FoodReducedTemperatureand-Reducingtemperaturesbelowtheambienttemperaturehasmanybeneficialeffectsthatwillleadtoalongershelflife.Doingso Slowschemical Slowslossof Reducesorstopsbiological-Bacteriaandmoldsstopdevelopingatabout-80C,andby-180C,chemicalandmicroorganismactivitystopsformostpracticalpurposes.PersonalcontactisbeneficialtothepromotionofSDU.dplab: FoodFoodFreezingkillssomeIcecrystalformationisgreatestbetween0-5℃.Icecrystalscanpierce刺穿cellwalls,destroyingthetextureofmanyfruitsandvegetables.Rapidfreezingreducesthisdamage.Freezerconditionswillcauseicetosublimate升华,andseriousfooddehydration(freezerburn脱水)willoccur.Snug暖的，紧贴的,goodmoisture-barrierpackagingwithaminimumoffreeairspacewillreducefreezerdehydration.Completefillingofthepackageisdesirable.SDU.dplab: FoodFrozenfoodpackagesmaterialsmustremainflexibleatfreezertemperatures,provideagoodmoisturebarrierandconform(符合）closelytotheproduct. Whenpaperboardisusedaspartofthepackage,itshouldbeheavilywaxedorcoatedwithpolyethylenetogiveprotectionagainsttheinevitablemoisturepresentinthefreezingprocess.-Poultrypackaginginhigh-barrierPVDCbagsisan‘excellentexampleofanidealfreezerpack.Preparedbirds,placedintobags,passthroughavacuummachinethatdrawsthebagaroundthebirdlikeasecondskin.Thetightbarrierpreventswaterlossandfreezerburnforextendedperiods,aswellaspreventingpassageofoxygenthatwouldoxidizefatsandoils.Stophere,2010-4-SDU.dplab: FoodFood Heatcandestroymicroorganisms.Thedegreeoftreatmentdependsonthe:NatureofthemicroorganismtobeAcidity(pH)ofthePhysicalnatureoftheHeattoleranceoftheContainertypeandInmanyinstances,it’snotnecessarytokillallSDU.dplab: FoodPasteurization,amildheattreatmentof60to700C,killmost,butnotall,microorganismspresent.PasteurizationisusedwhenMoresevereheatingwouldharmtheDangerousorganismsarenotveryheatresistant(suchassomeyeasts)SurvivingorganismscanbecontrolledbyotherSurvivingorganismsdonotposeahealthSDU.dplab: FoodFood “Hotfilling”referstoproductfillingatelevatedtemperaturesupto100℃,usedtomaintainsterilityinproductssuchasjams果酱,syrups||'sɪrəp]糖浆andjuices果汁.Someproductscantoleratehightemperaturesforshorttimeperiods. UHTprocessingofmilkandfruitjuicesusestemperaturesintherangeof135to150℃,butforafewsecondsorless.Thehightemperatureisenoughtokillmostpathogens[‘pæθədʒən]病菌.SDU.dplab: FoodUHTisthebasisofmostflexibleasepticdrinkpackaging.Theterm“aseptic”asappliedtopackagingreferstoanysystemwherein在其中theproductandcontaineraresterilized杀菌separatelyandthencombinedandsealedunderasepticconditions. Inthe1940s,metalcansweresterilizedandfilledwithpuddings,sauces,andsoups(theDoleProcess).Inthe1970s,asepticpackagingwasadaptedtoinstitutionalbag-in-box箱中衬袋systems. Advantages:eliminatingtheneedfortheelevatedtemperaturesandpressuresusedinconventionalcanningmethods;Eliminatingtheneedforextremesterilizingconditionsallowsasepticpackagingmaterialstohavelowerphysicalstrengthsandlowertemperaturetolerance.SDU.dplab: SDU.dplab:SDU.dplab:Food Commercialsystems,suchasTetraPak,Combibloc,andBosch,usehydrogenpe‘roxide过氧化氢tosterilizesimplepaper,foilandpolyethylenelaminates,andthenfilltheformedpackagewithUHT-treatedproduct.Normalcanning罐头制造，罐装Onlymaintainsnominal名义上的cleanlinessinthefoodandthecontainerSubjectedtotemperatures(110to130℃)highenoughtokillpathogensandachievecommercialSDU.dplab:FoodFood||Generally,thelessacidthefood,thelongerthecooktimeneededtoensuredestructionofClostridium梭菌botulinum肉毒菌.Foodswithaciditieshighenoughtopreventharmfulpathogensfrompropagatingcanbeheat-processedbyimmersion[im·mer·sion]沉浸inboilingOvercookinggivessomefoodstheir“canned”tasteortexture.-Theretortablepouch蒸煮袋isalaminateofpolyester聚脂(fortoughness),foil(foranoxygenbarrier)andaheat-sealablepolyolefin聚烯烃.Itslargestcustomeristhemilitary.couchSDU.dplab: FoodWaterDryingisanoldandwell-establishedmethodofpreservingTheessentialfeatureofdryingisthatmoisturecontentisreducedbelowthatrequiredforthesupportofAnaddedadvantageisreducedbulkandreductionofotherchemicalactivity.Methods:bysimpleheatdryingorbytheadditionofsaltori.eConcentratedsaltandsugarsolutionstieupfreewaterandmakeitunavailabletomicroorganisms.Jams果酱andmarmaladeshavinghighsugarcontentsdonotrequirerefrigerationforthisreason.SDU.dplab: FoodFood Equilibriumrelativehumidity(E.R.H)istheatmospherichumidityconditionunderwhichafoodwillneithergainnorlosemoisturetotheair.ThevalueisoftenexpressedasAw(waterAfoodwithanAwof0.5isatanequilibriumrelativehumidityof50%.Table2.3liststhemoisturecontentandthedesiredE.R.HforsomecommonSDU.dplab: FoodTable2.3TypicalmoisturecontentandE.R.H Typical 3%or 10toCrackers,breakfast 3to 20toCerealgrains,nuts,dried 7to 30to Moisture desiredSDU.dplab: FoodFoodVerylow-E.R.H.foodsarehygroscopicandwilldrawavailablemoisturefromtheair.Thesefoodsrequireabarrierpackagethatwillnotpermittheentryofatmosphericmoisture.Driedfoodssuchaspotatochipsandinstantcoffeerequirepackagingmaterialswithhighmoisture-barrierproperties.Potatochipsarealsorichinoil(about30%),sothattheyalsoneedahighoxygenbarrier.In-packagedesiccants(干燥剂）andoxygenscavengers（清除剂）aresometimesusedtoincreasetheshelflifeofverysensitiveDriedfoodswithE.R.H.valuesof20to30%havelessstringent严格的moisture-barrierrequirementsandareeasiertopackage.Dependingonthefood,oxygenorotherbarriersmaystillbeneeded.SDU.dplab: Food FoodswithanE.R.H.of30to60%canoftenbestoredforlongperiodswithlittleornobarrierpackagingsinceE.R.H.correspondstotypicalatmosphericconditions.Ifthefoodhasahighoilcontent,oxygenbarriersmaybeneeded.Bacteriologicalactivityisrarelyaproblemwithlow-orreduced-moisturefoodssinceoneoftheessentialsofbacterialgrowthhasbeenremoved. HighE.R.H.foodslosemoistureundertypicalatmosphericconditions.AcakewithanE.R.H.of90%wouldsoonestablisharelativehumidityof90%insideasealedpackage,creatingidealconditionsformoldgrowth.Thepackagingchallengeistocontrolmoistureloss,retarding减缓itasmuchaspossible.SDU.dplab: FoodFoodChemicalPre’servatives（防腐剂Variousnaturalandsynthetic(合成物）chemicalsandantioxidantsareusedtokeepthequalityofTheyareusedinconjunctionwithotherpreservationTheuseofmostofthemisstrictlycontrolledbyChemicalpreservativesworkinvariousSDU.dplab: Food Some,suchaslactic(乳),acetic（醋）,propionic（丙酸）,sorbic（山梨）andbenzoic（苯甲）acids,produceacidOthers,suchasalcohol,arespe’cificbacteriostats（抑菌剂）.Carbondioxide,foundinbeersandcarbonatedbeveragescreatesanacidenvironmentandisalsoabacteriostat.Smokingandcuring（腌）ofmeatandfishispartlyadryingprocessandpartlychemicalpreservation. Aliphatic（脂肪质的）andaromatic（芬芳的）wooddistillation（木材蒸馏(法）products(manyrelatedto（木榴油)）area‘cidicandhavevariablebacteriostaticeffects.Varyingamountsofsaltpretreatment(预处理）accompaniesmostsmoking熏.AntioxidantsandoxygenabsorberscanreduceSDU.dplab: FoodFoodModifiedAtmosphere MAPrecognizesthatmanyfooddegradationprocesseshavearelationshipwiththesurroundingatmosphere.-MAPinvolvestheintroductionofagasmixtureotherthan除了不同于airintoapackageCAP(controlledatmospherepackaging)isusedinstorageandwarehousingwheretheatmospherecanbemonitoredandadjusted.VacuumpackagingisonetypeofMAP.Ithastheeffectofe’liminatingsomeoralloxygenthatmightcontributetodegradation.SDU.dplab: FoodDisadvantages:fruitsandvegetableshaverespiratory['resprətɔrɪ/rɪ'spaɪərətərɪ]functionsthatmustbecontinued;redmeatwillturnbrownorpurplewithoutoxygen;pressurescreatedbytheexternalatmospheresurroundingavacuum-packagedproductcanphysicallycrushdelicate（精巧的，脆弱的，灵敏的）productsorsqueeze（挤，榨）wateroutofmoist-Ambientairisabout20%oxygenand80%nitrogen,withatraceof(微量的）carbondioxide.crushinto压成crushup粉碎haveacrushonsbSDU.dplab:FoodFoodTable2.4Typicalmodifiedatmospheresforselectedfoodproducts CarbonDioxideRed Whitemeats/pasta---- Baked SDU.dplab: FoodO2isbiologicallyactive,andformostproducts,isassociatedwith‘respirationandoxidation.Co2inhighconcentrationsisanaturalbacteriostat.Levelsof20%andhigherareusedtocreateconditionsunfavorabletomostmicroorganisms. N2isbiologicallyinert,“filler”gasortodisplaceMostpackagingmaterialsusedinMAPmusthavegoodgas-barrierpropertiestoallthreegases.SDU.dplab:FoodFoodApackagecontainingonlycarbondioxideandnitrogenisasystemwhereatmosphericoxygenistryingtopenetratethepackageandestablishanequilibriumpartialpressure.Theintegrityofallsealsisofparamount(极为重要的）importance. Thenaturalrespirationofafruitorvegetableconsumesoxygenandproducescarbondioxideandmoisture.’Ventilated通风的orlow-barrierpackagingisneededtoensureasupplyofoxygenandtoridthepackageofexcessmoisture.MAPhasincreasednaturalshelflifeby2to10SDU.dplab:Food Radiationisenergy‘categorizedbywavelengthandincludesradiowaves,microwaves,infraredradiation,visiblelight,ultravioletlightandXrays.ThesetypesofradiationincreaseinenergyfromradiotoXrays;theshorterthewavelength,thegreatertheenergy.Givensufficientenergy,wavescanpenetratesubstances.Withmoreenergy,theywillinteractwiththemoleculesofthepenetratedsubstance.Short-wavelengthradiationshaveenoughenergytocauseenergytoionizationofmolecules,mainlywater.aɪənə'zeɪʃn FoodFoodIonizationcandisrupt(分裂）complexmoleculesandleadstothedeathoflivingorganisms.IrradiationhasbeenusedtoincreasethekeepingqualityofvariousfoodsCobalt||kəʊ‘bɔːlt]60aradioactiveisotope同位素istheprincipalsourceofionizingradiation(gammaAllsafetyprecautionspertaining（有关的）toradioactivehazardsmustbeobserved.Itshouldbenotedthatwhile虽然当…时theenergysourceisradioactive放射性的,gammarayscannotmakeothersubstancesradioactive.Irradiationisauniqueprocessinthatitiscarriedoutatambienttemperaturesandcanpenetratepackagingmaterialorproducts.SDU.dplab: Food-Irradi’ationofconsumablefoodisanissuethatisnotfullyresolved,andtheprocessiscarefullycontrolledmostFoodirradiationisprohibitedinsomecountriesandhighlyregulatedinmost.However,theuseofirradiationtoachievesterilityformedicaldevices,packagingmaterialsandpersonalcareproductsdoesnotpresentaproblemandisausefultechnology.Labelingisanothercontentious(有异议的）issue.Theirradiationsymbolmustbeaccompaniedbyastatementsuchas“treatedbyirradiation”orSDU.dplab:FoodFoodTheinternationalfoodirradiationSDU.dplab:TheTransportThetransportfunctionandexamplesoftransportmodesThetransportfunctionentails（|ɪn'teɪl使必需，使承受）theeffectiveoffinalconsump