ИНОСТРАННЫЕ ЯЗЫКИ В ИНЖЕНЕРНОТЕХНИЧЕСКОМ ОБРАЗОВАНИИ АНГЛИЙСКИЙ ЯЗЫК Сборник иностр

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                                       АСТРАХАНСКИЙ ГОСУДАРСТВЕННЫЙ ТЕХНИЧЕСКИЙ УНИВЕРСИТЕТ

КАФЕДРА «ИНОСТРАННЫЕ ЯЗЫКИ В ИНЖЕНЕРНО-ТЕХНИЧЕСКОМ ОБРАЗОВАНИИ»

АНГЛИЙСКИЙ ЯЗЫК

Сборник иностранных текстов

для студентов II курса  

 специальности «Товароведение и экспертиза товаров ( в таможенной деятельности)»

Астрахань 2010

 

Составители:

В.Н.Лопухова, ассистент кафедры «Иностранные языки в инженерно-техническом образовании»

Л.Н. Спехова, ст. преподаватель кафедры «Иностранные языки в инженерно-техническом образовании»

Рецензент:

   Казанцева С.В., доцент кафедры «Иностранные   языки в инженерно-техническом образовании»

        Сборник иностранных текстов предназначен для аудиторной и самостоятельной работы студентов II курса специальности «Товароведение и экспертиза товаров ( в таможенной деятельности)».  Основной целью сборника является овладение навыками чтения текстов профессиональной направленности.

В сборник входят два тематических раздела, каждый из разделов проиллюстрирован соответствующим текстами и комплексом упражнений, направленным на овладение  навыками чтения, перевода и развития устной речи по определённым темам. Предлагаемые тексты содействуют дальнейшему закреплению полученных навыков и усвоению специальной терминологии.

Данный сборник предоставляет широкий диапазон для активной  аудиторной и внеаудиторной работы, имеет практическую ценность, отвечает современным требованиям методики обучения иностранному языку в вузе.

Сборник иностранных текстов утвержден на заседании кафедры “ИЯИТО” протокол № 11 от  26.05.10

            ©  Астраханский государственный технический университет

FOOD PROCESSING

1.  Read and translate the following international words paying attention to the part of speech

transform [ tr@ns#fO:m] v, ingredient [ in#gri:dj{nt ] n, ferment [ #f{:m{nt] n, vacuum [ #v@kju{m] n, pasteurization [ ,p@st{rAi#zei{n] n, saccharin [ #s@k{ri:n] n, diabetic [ ,dAi{#betik] n, microorganism [ #mAikrou#O:g{nizm ] n, nitrite [ #nAitrAit ] n, sulphite [ #s[lfAit] n, hygiene   [#hAidZi:n] n, vitamin [ #vit{min] n, pathogenic [ ,p@Tou#dZenik] a, equivalent [ i#kwiv{l{nt] a

1.  Pay attention to the following “faux amis”. Read and remember them.

technique [tek#ni:k] техника, технические приёмы

human    человек, человеческий, социальный

utilize    утилизировать, использовать

element    элемент, стихия

standard    стандарт, знамя, норма

1.  Read and remember the following words and expressions

food    пища, питание, корм

consumption   потребление, расход

animal    животное

harvest    урожай

slaughter   убой, первичная переработка

butcher [ butS{]              разделывать

removal    удаление, устранение

unwanted   ненужный, лишний

layer    слой

outer    внешний, наружный

peeling    очистка от кожуры или кожицы

skinning    удаление кожуры или кожицы

peach    персик

chopping   измельчение, рубка

slicing    резка ломтиками

mincing    измельчение, приготовление фарша

maceratin [ ,m@ns{#reitiN ] вымачивание, мацерирование

liquefaction   разжижение

emulsification   эмульгирование

cooking    тепловая обработка, варка

boiling    варка, кипячение

broiling    жарение на открытом окне

frying    жарение в жире, обжаривание

steaming   обработка паром, варка на пару

entrainment   унос, увлечение

proofing    расстойка

delicate  [ #delikit] лёгкий, нежный

deadly    смертельный

nugget  [ # n[git]  нугат

crude    сырой, необработанный

roasting    жарение, обжаривание

oven baking   выпечка в хлебопекарной печи

warrior [ #wOri{]              воин

advent  [ #@dv{nt ] приход, наступление

bottling    розлив в бутылки

troops  [ tru:ps]  войска

tinning    консервирование в жестяных банках

hazardous [ #h@z{d{s ] рискованный

staple    основной продукт

ensure    обеспечивать, гарантировать

artificial sweetener  искусственное подслащивающее вещество

colorant    красящее вещество

preservative   консервант

instant    мгновенный

pursuit  [ p{#sju:t ] погоня

benefit    польза, выгода

flavour    вкус

perishable   скоропортящийся

nutrient  [ #nju:tri{nt] питательное вещество

drawback   недостаток

adverse    неблагоприятный

harbour    укрывать

1.  Match adjectives in A with nouns in B

A	B
1 attractive	a) foods
2 prehistoric	b) soup
3 industrial	c) materials
4 micro-biological	d) products
5 instant	e) revolution

1.  Choose the correct definition that best keeps its meaning in the right-hand column

1. fibre   a) a colouring matter

2. spoilage  b) to put or preserve in a can

3. instant  c) matter from the best tissue or other parts of plants

4. colorant  d) immediate, urgent, readily prepared

5. can (n)  e) decay that which is spoiled

1.  Form new adjectives using the negative prefixes: un-, im-, il-, ir-, non-. Read and translate them

known –   legal -   aggressive -

wanted –  mobile -   responsible -

regular -    perishable -  developed –

1.  Read and translate the text. Be ready to discuss it.

FOOD PROCESSING

Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans and animals. The food processing industry utilizes these processes. Food processing often takes clean, harvested or slaughtered and butchered components and uses these to produce attractive and marketable food products. Similar processes are used to produce animal feed.

Common food processing techniques include:

~ removal of unwanted outer layers, such as potato peeling or the skinning of peaches

~ chopping or slicing , of which examples include potato chips, diced carrot, or candied peel

~ mincing and macerating

~ liquefaction, such as to produce fruit juice

~ cooking, such as boiling, broiling, frying, steaming or grilling

~ mixing

~ addition of gas such as air entrainment for bread or gasification of soft drinks

~ proofing

~ spray drying

   Extreme examples of food processing include the delicate preparation of deadly fugu fish, preparing space food for consumption under zero gravity, winemaking , hot dogs, chicken nuggets.

   History. Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, sun drying, preserving with salt, and various types of  cooking (such as roasting, smoking, steaming and oven baking). Salt- preservation was especially common for foods that constituted warriors and sailors’ diets, up until the introduction of canning methods. These crude processing techniques remained especially the same until the advent of the industrial revolution.

   Modern food processing technology in the 19-th and 20-th century was largely developed to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring  the micro-biological safety of food.  

    In the 20-th century WWII, the space race and rising consumer society in developed countries ( including the United States) contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives such as sodium benzoate and saccharine. In the late 20-th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals were developed.

   Because the 20-th century witnessed a rise in the pursuit of convenience, food processors especially marketed their products to middle- class working wives and mothers. Frozen foods found their success in sales of juice concentrates. Processors utilized the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of convenience foods today.

   Benefits. Benefits of food processing include toxin removal, preservation, improving flavor, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances, and makes many kinds of foods safe to eat by removing the microorganisms. Modern supermarkets would not be feasible without modern processing techniques, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute. Modern food processing also improves the quality of life for allergic, diabetics, and other people who cannot consume some common food elements. Food processing can also add  extra nutrients.

    Drawbacks. Food processing can lower the nutritional value of some foods. Some preservatives added or created during processing such as nitrites and sulphites may cause adverse health effects on some consumers. In addition, high quality and hygiene standards must be maintained to ensure consumer safety and failures to maintain adequate standards can have serious health consequences.

   In general, fresh food that has not been processed other than by washing and simple kitchen preparation, may be expected to contain a higher proportion of naturally occurring vitamins, fiber and minerals than the equivalent product processed by the food industry. However, fresh materials are more liable to early spoilage and are often unsuited to long distance transportation from source to shelf. Fresh materials, such as fresh products and raw meat are also more likely to harbor pathogenic microorganisms (e.g. Salmonella) capable of causing serious illnesses.

Food processing industries and practices include:

meat packing plant

industrial rendering

slaughterhouse

vegetable packing plant

cannery.

Notes to the text

food processing industry  пищевая перерабатывающая промышленность

marketable food products  пригодные для продажи пищевые продукты

animal feed   корм для животных

potato chops   хрустящий картофель

diced carrot   морковь кубиками

candied peel   цукаты из кожуры

hot dog     булочка с горячей сосиской

GRAMMAR AND VOCABULARY EXERCISES

1.  Answer the following questions:
2.  What is food processing?
3.  What are common food processing techniques?
4.  When did processing appear?
5.  What contributed to the growth of food processing?
6.  What are the advantages and disadvantages of food processing?
7.   What industries does food processing incorporate?

1.  Agree or disagree with the following statements. Give your reasons for or against.
2.  Food processing often takes cooking and canning to produce attractive and marketable food products.
3.  Boiling, broiling, frying, steaming and grilling are used as the most common processing techniques.
4.   Until the introduction of canning methods, salt preservation was common for food.
5.  Spray drying, juice concentrates, freeze drying were introduced only in the 21-th century.
6.  High quality and hygiene standards aren’t always necessary to ensure consumer safety.

1.  Write questions for these sentences.
2.  Fresh materials are more liable to early spoilage.

(What materials/ to be liable to/)?

1.  Some preservatives as well as nitrites or sulphites may cause adverse health effects.

(What/ to cause/ adverse effects/)?

1.  The introduction of artificial sweeteners, colorants and preservatives contributed to the growth of food processing.

(What/ to contribute/ the growth/)?

1.  Food processing dates back to the prehistoric ages.

(When/ to appear/ food processing/)?

1.  Food processing methods and techniques are used for production of animal feed.

(Where/to be used/ methods and techniques/)?

1.  Change Active into Passive.

Model.  1. Scientists introduce new methods of preserving food.

New methods of preserving food are introduced by scientists.

2. Students cannot verify the solution of this equation easily.

The solution of this equation cannot be verified by the students.

1.  All the specialists subject plant oil to hydrogenation at margarine.
2.  They usually heat the milk in the batch method.
3.  The specialists should process cream, chocolate milk, ice- cream mix at higher temperatures.
4.  First of all, they clean, roast, crack and free the raw beans from the shell and germ.
5.  The specialists must mould, cool and wrap the chocolate after conching.
6.  Then they pump the chocolate liquor to hydraulic presses where most of the cacao- butter is removed.

1.  Make up a plan for retelling the text.

1.  Be ready to discuss the text “Food Processing”.

FRUIT AND VEGETABLE PROCESSING

1.  Read and translate the words, paying attention to the part of speech.

jam [ dZ@m] n, jelly [ #dZeli] n, characteristic [ ,k@rikt{#ristik] n, generate [ #dZenereit] v, organic [O:#g@nik ] a, blanching [ #bla:nSin ] n, pesticide [ #pestisAid] n, pollution [ p{#lU:S{n ] n, contribution [ ,kOnsen#treiS{n ] n, system [ #sistim ] n, minimize [ #minimAIz] v, concentrate [ #kOnsentreit] v, municipal [ mju:#nisip{l ] a, hydraulic [ hAi#drO:lik ] a, problem [ #prObl{m ] n, biofilter [ ,bAi{#filt{ ] n.

1.  Pay attention to the following “faux amis”. Read and remember them:

process процесс, обрабатывать

agent агент, фактор

control контролировать, управлять

separate отдельный, сепаративный

adopt принимать, усыновлять

III. Read and remember the following words

processing   обработка, переработка

canning    консервирование

drying    сушка

freezing    замораживание

juice    сок

preparation   предварительная обработка

cleaning    очистка, мойка

trimming   обрезка, доочистка

peeling    очистка от кожуры

cooking    тепловая обработка

waste    отходы, потери, отбросы

effluent  [ #eflu{nt]  очищенные сточные воды  

solid    твёрдый

load    груз, нагрузка

cleansing [ #klenziN] очистка, мойка

fiber    клетчатка, волокнистый слой

soil    грязь, земля, почва

residue  [ #rezidju:] остаток, осадок

discard    выбрасывать, отбрасывать

odor    запах

onion  [ #[nj{n]  лук

meal    еда

prevention   предотвращение

implementation   выполнение

procure  [ pr{#kju{] обеспечивать

countercurrent   противоток

steam    пар

quantity  [ #kwOntiti] количество

treatment   обработка

tradeoff    уступка

remove  [ ri#mu:v] удалять, устранять

by-products   побочные продукты

consumption   потребление, расход

similarly    похоже

carrot    морковь

feasible    возможный

core (v)    удалять сердцевину (из плода)

yield    производить, приносить

benefit    выгода, польза

preliminary   предварительный

screen    просеивать, процеживать

sieve    просеивать, сортировать

recover    извлекать, выделять

pulp    пульпа, мякоть плода

grit    крупа

adjustment   регулировка

nuisance  [ nju:sns] неприятность

deterioration   порча, ухудшение

suitable    годный, подходящий

discharge   выливать

cause    вызывать

emission    выделение

scrubber    скребок, скруббер

assessment   оценка

justify    подтверждать

facilitate  [ f{#siliteit] способствовать

fertilizer    удобрение

secure    безопасный, надёжный

ambient    окружающий

IV. Choose the correct definition that best keeps its meaning in the right –hand column

1 freeze  a) to heat food and make it ready for eating

2 dry  b) something of no value that is thrown away

3 cook  c) not wet; without water

4 waste  d) liquid in apples, oranges, lemons and other fruit and vegetables

5 dirt  e) to become hard because of the cold as when water turns into ice

6 juice  f) mud, soil or earth

7 steam  g) the cloud- like gas that water turns into when it boils

V. Choose the proper Russian equivalent in B of the following words in A

A	B
1 shelf life	a) фруктовые соки
2 solid wastes	b) консервированные фрукты
3 canned fruit	c) побочные продукты
4 fruit juices	d) сырьё
5 frozen vegetables	e) сохраняемость, срок годности
6 raw materials	f) твёрдые отходы
7 by- products	g) замороженные овощи

1.  Form new words using the prefixes: re-, and un-. Read and translate the words.

use –    fix -

circulate –    fit -

new –               acceptable -

make -    equal –

1.  Read the text. Be ready to discuss it.

FRUIT AND VEGETABLE PROCESSING

Industry description and practices. Processing (canning, drying, freezing and preparation of juices, jams and jellies) increases the shelf life of fruit and vegetables. Processing steps include preparation of the raw material (cleaning, trimming and peeling followed by cooking, canning or freezing). Plant operation is often seasonal.

 Waste characteristics. The fruit and vegetable industry typically generates large volumes of effluents and solid waste. The effluents contain high organic loads, cleansing and blanching agents, salt, and suspended solids such as fibers and soil particles. They may also contain pesticide residues washed from the raw materials. The main solid wastes are organic materials, including fruits and vegetables. Odor problems can occur with poor management of solid wastes and effluents; when onions are processed and when ready- to- serve meals are prepared.

Pollution prevention and control. Reductions in wastewater volumes of up to 95% have been reported through implementation of good practices. Where possible, measures such as the following should be adopted:

•  Procure clean raw fruit and vegetables, thus reducing the concentration of dirt and organics (including pesticides) in the effluent.
•  Use dry methods such as vibration or air jets to clean raw fruit and vegetables. Dry peeling methods reduce the effluent volume ( by up to 35%) and pollutant concentration (organic load reduced by up to 25%).
•  Separate and recirculation process wastewaters.
•  Use countercurrent systems where washing is necessary.
•  Use steam instead of hot water to reduce the quantity of wastewater going for treatment (taking into consideration, however, the tradeoff with increased use of energy).
•  Minimize the se of water for cleaning floors and machines.
•  Remove solid wastes without the use of water.
•  Reuse concentrated wastewaters and solid wastes for production of by- products.

  As an example, recirculation of process water from onion preparation reduces the organic load by 75% and water consumption by 95%. Similarly, the liquid waste load  from apple juice and carrot processing can be reduced by 80%. Solid wastes, particularly from processes such as peeling and coring, typically have a high nutritional value and may be used as animal feed.

Target pollution loads. Implementation of cleaner production processes and pollution prevention measures can yield both economic and environmental benefits.

Treatment technologies. Preliminary treatment of wastewaters should include screening ( or sieving to recover pulp) and grit removal, if necessary. This is followed by pH adjustment and biological treatment of the organic load.

  The flows are frequently seasonal, and robust treatment systems are preferred for onsite treatment. Pond systems are used successfully to treat fruit and vegetable wastes, but odor nuisance, soil deterioration, and groundwater pollution are to be avoided. The quality of the effluent is normally suitable for discharge to municipal systems, although peak hydraulic loads may cause a problem. Odor problems can be avoided by using gas scrubbers or biofilters.

Emissions guidelines. Emissions levels for the design and operation of each project must be established through the environmental assessment process on the basis of country legislation. All of the maximum levels should be achieved for at least 95% of the time that the plant or unit is operating, to be calculated as a proportion of annual operating hours.

Liquid effluents.  Pesticides may be present in significant levels; testing should therefore be performed, and, if pesticides are present at levels above 0.05 milligrams per liter (mg/l), corrective action should be taken. The best course may be to switch to a supplier that provides raw materials without pesticide residues.

Ambient noise. Noise abatement measures should achieve either the levels given below or a maximum increase in background levels of 3 decibels. Measurements are to be taken at noise receptors located outside the project property boundary.

Notes to the text

shelf life   сохраняемость, лёжкоспособность

raw material  сырьё

solid waste  твёрдые отходы

suspended solids  суспендированные твёрдые отходы

ready- to- serve  готовый к употреблению

take into consideration принимать во внимание

in terms of  в смысле, с точки зрения

GRAMMAR AND VOCABULARY EXERCISES

1.  Answer the following questions:

1.  What increases the shelf life of fruit and vegetables?
2.  Why is plant operation often seasonal?
3.  What do the effluents contain?
4.  What are the main solid wastes?
5.  What methods help clean raw fruit and vegetables?
6.  Why is steam more preferable than hot water?
7.  Where may solid wastes from peeling and coring be used?

1.  Agree or disagree with the following statements. Give reasons for or against.

1.  Dry peeling methods reduce the effluent volume and pollutant concentration.
2.  The main solid wastes are inorganic materials, including fruit and vegetables.
3.  Inorganic wastes should be used in he production of animal feed or organic fertilizers.
4.  Odor problems cannot be avoided by using gas scrubbers or bio-filters.
5.  Pesticides may be present in significant levels.

1.  Choose the correct answer.

1.  Preliminary treatment of wastewaters should … screening and grit removal.

                            a) conclude  b) include  c) involve

                     2.   Monitoring data should be analyzed and reviewed at … intervals.

                            a) undue   b) annual  c) regular

                     3.   Organic wastes should be used in the production of animal feed or … fertilizers.

     a) organic  b) inorganic  c) new

 4.   Pond systems are used successfully to treat fruit and vegetable ….

     a) odor   b) wastes  c) loads

5.  … problems can be avoided by using gas scrubbers or bio-filters.

     a) quality  b) biological  c) odor

1.  Ask questions for these sentences.

1.  Preliminary treatment of wastewaters includes screening and grit removal.

(What/ to include/)?

1.  The flows are frequently seasonal.

(Why/ to be seasonal/)?

1.  Monitoring of the final effluent is carried out at least once per month.

(When/to be carried out/)?

1.  Monitoring data should be analyzed and reviewed and compared with the operating standards.

(What/ to be analyzed with/)?

1.  Recirculation of process water reduces the organic load and water consumption.

(What/to reduce/)?

V.  Make up a plan for retelling the text. Be ready to discuss it according to plan.

1.  Read and translate the text paying attention to the following words and word combinations:

handling – обработка

spoilage – порча

maintain – сохранение

foodborne illness - заболевание пищевого происхождения

nutritional value — питательная ценность

density - густота; плотность; концентрация

flavor - 1) вкус; привкусы; 2) вкусовое вещество, ароматизирующее вещество, ароматизатор, отдушка

refrigeration - охлаждение; замораживание

to retard - замедлять; задерживать; тормозить

freezing - замораживание

reduction - снижение, понижение, сокращение

drying - высушивание; сушка

curing - консервирование, маринование, соление

packaging - упаковка

oxygen tension - давление кислорода

to inhibit - задерживать, сдерживать, препятствовать

lactic fermentation = lactic-acid fermentation - молочнокислое брожение

sucrose - сахароза

inactivation - лишение, подавление активности

ethanol - этиловый спирт, этанол

steeping - 1) замачивание; вымачивание; размачивание 2) пропитывание

emulsification - эмульгирование, эмульсация; эмульсификация

nutrient limitation - лимитирование питательными веществами

water-in-oil emulsion - эмульсия типа "вода в масле

radurization - консервирование ионизирующим излучением

radicidation - радиационная стерилизация (продуктов питания)

radappertization - радаппертизация, стерилизация ионизирующим излучением

hydrostatic pressure - гидростатическое давление

fungi (fungus) - грибы, плесень

discolo(u)ration - изменение цвета; обесцвечивание, выцветание

browning - чернение

recontamination - повторное загрязнение или заражение

denature - изменять естественные свойства

oxidation - окисление, оксидирование

dehydration - дегидратация; обезвоживание; сушка

spray drying - распылительная сушка

freeze drying - сублимационная сушка, сушка сублимацией

vacuum packing - упаковывание в вакууме

canning - консервирование

pickling - квашение, засол; маринование

smoking - копчение; обжарка в дыму

Food preservation

Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor.

Preservation Processes

Method	Effect on microbial growth or survival
Refrigeration or	Low temperature to retard growth
Freezing	Low temperature and reduction of water activity to prevent growth
Drying, curing and conserving	Reduction in water activity sufficient to delay or prevent growth
Vacuum and oxygen free modified atmosphere packaging	Low oxygen tension inhibits strict aerobes and delay growth of facultative anaerobes
Carbon dioxide enriched modified atmosphere packaging	Specific inhibition of some micro-organisms by carbon dioxide
Addition of weak acids	Reduction of the intracellular pH of micro-organisms
Lactic fermentation	Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e.g. ethanol, bacteriocins)
Sugar preservation	Cooking in high sucrose concentration creating too high osmotic pressure for most microbial survival.
Pulsed electric field processing (PEF treatment)	Short bursts of electricity for microbial inactivation
Ethanol preservation	Steeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation
Emulsification	Compartmentalisation and nutrient limitation within the aqueous droplets in water-in-oil emulsion foods
Addition of preservatives such as nitrite or sulphite ions	Inhibition of specific groups of micro-organisms
Pasteurization and appertization	Delivery of heat sufficient to inactivate target micro-organisms to the desired extent
Food irradiation (Radurization, radicidation and radappertization)	Delivery of ionising radiation
Application of high hydrostatic pressure (Pascalization)	Pressure-inactivation of vegetative bacteria, yeasts and moulds

Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent re-contamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.

Preservation processes include:

•  Heating to kill or denature organisms (e.g. boiling)
•  Oxidation (e.g use of sulphur dioxide)
•  Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc)
•  Dehydration (drying)
•  Osmotic inhibition ( e.g use of syrups)
•  Low temperature inactivation (e.g. freezing)
•  Many combinations of these methods
•  Chelation 

Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, adding preservatives or inert gases such as carbon dioxide.

Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking , preserving in syrup or alcohol, sugar crystallisation and curing.

III. Make up different kinds of questions to the text. Ask your partner about the food preservation (Work in pairs or groups)

I group (Yes/No-questions)

Is food preservation the process of treating and handling food?

II group (Wh-questions)

What is food preservation?

III group (Tag-question)

Food preservation is the process of treating and handling food, isn’t it?

IV. a) Read and translate the text:

Drying, smoking and freezing

One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to delay or prevent bacterial growth. Most types of meat can be dried. This is especially valuable in the case of pig meat, since it is difficult to keep without preservation. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, mangos, papaya, and coconut. Zante Currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye.

Meat, fish and some other foods may be both preserved and flavoured through the use of smoke, typically in a smoke-house. The combination of heat to dry the food without cooking it, and the addition of the aromatic hydrocarbons from the smoke preserves the food.

Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food stuffs including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

b) Find the Russian equivalents for the English ones:

use of smoke, to ensure, water activity, strategic food stocks, aromatic hydrocarbons, bacterial growth, a smoke-house, valuable, food stuffs, cereal grains, unprepared state

V. a) Read and translate the text:

Vacuum packing, Curing, Sugar and Pickling

Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, hence preventing the food from spoiling. Vacuum-packing is commonly used for storing nuts.

Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat.

Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallised form where the preserved material is cooked in sugar to the point of crystralisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger. A modification of this process produces glacé fruit such as glacé cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits. These should not be confused with fruit flavoured spirits such as Cherry Brandy or Sloe gin

Pickling is a method of preserving food by placing it or cooking it in a substance that inhibits or kills bacteria and other micro-organisms. This material must also be fit for human consumption. Typical pickling agents include brine (high in salt), vinegar, ethanol, and vegetable oil, especially olive oil but also many other oils. Most pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Frequently pickled items include vegetables such as cabbage (to make sauerkraut and curtido), peppers, and some animal products such as corned beef and eggs. EDTA may also be added to chelate calcium. Calcium is essential for bacterial growth.

Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk and hominy use lye in their preparation, as do some olive recipes.

b) Find the English equivalents for the Russian ones:

вишнёвая наливка, этиловый спирт, упаковывание в вакууме, консервировать мясо, задерживать, растительное масло, хранить, цукаты, кислая капуста, потребление человеком, воздухонепроницаемый, крепкий щелочной раствор, сахаристость, рассол, порча, ароматный, уксус

 

VI. a) Read and translate the text:

Canning and bottling

Canning involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of pasteurization. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Many vegetables require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.

Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture and poor hygiene allowing contamination of canned food by the obligate anaerobe, Clostridium botulinum which produces an acute toxin within the food leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Food contaminated in this way has included Corned beef and Tuna.

b) Compose appropriate word combinations according to the text:

sterile	fruits
gas	protection
remaining	cooker
poor	cans
high-acid	bacteria
natural	production
short boiling	toxin
canning	manufacture
pressure	cycle
acute	process

VI. a) Read the text:

Jellying, Jugging and Irradiation

Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East End of London where they are eaten with mashed potatoes. Potted meats in aspic, (the gel made from arrowroot flour) were a common way of serving meat off-cuts in the UK until the 1950s

Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century.

Irradiation is the treatment of food with x-rays or gamma radiation to kill bacteria and mold. It may be combined with vacuum packing to seal out microbes.

As with sunlight, exposure to the intense light from the lamps used for food irradiation is harmful to human skin. As with sunlight, the light from the lamps used for food irradiation does not make the food "radioactive." Food irradiation is effective against a wide variety of pathogens including bacteria, fungi, viruses and parasites.

A 1950s issue of Popular Mechanics details the impending arrival of "food irradiation". But the implications of irradiation are not fully understood, and the use of the technology is limited. Irradiation of potatoes, strawberries, and meat is common in many countries where refrigerated facilities and trucks are not. In 2002, the Food and Drug Administration permitted irradiation of meat and poultry to reduce the spread of E. coli and salmonella.

In the US and most of Europe, irradiation of spices is common, as the only alternative (treatment with gas) is potentially carcinogenic. The process is called "cold pasteurization" because it is feared that the label "irradiation" would hurt sales. Foods may also carry labels saying "Picowaved For Your Protection" as food processors may not want to openly label their foods as being irradiated.

It should be noted that although irradiation is effective at killing bacteria, fungi and other pathogens, there is still a danger that the food may contain some of their toxins.

b) Translate the sentences from English into Russian:

1. Potted meats in aspic were a common way of serving meat off-cuts in the UK until the 1950s.

2. Jugging is the process of stewing the meat in a covered earthenware jug or casserole.

3. Irradiation is the treatment of food with x-rays or gamma radiation to kill bacteria and mold.

4. Food irradiation is effective against a wide variety of pathogens including bacteria, fungi, viruses and parasites.

5. Irradiation of spices is common, as the only alternative (treatment with gas) is potentially carcinogenic.

6. The Food and Drug Administration permitted irradiation of meat and poultry to reduce the spread of E. coli and salmonella.

7. Although irradiation is effective at killing bacteria, fungi and other pathogens, there is still a danger that the food may contain some of their toxins.

 c) Ask questions to indicated words:

1.  Food may be preserved by cooking in a material that solidifies to form a gel.
2.  The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed.
3.  Irradiation may be combined with vacuum packing to seal out microbes.
4.  Food irradiation is effective against a wide variety of pathogens including bacteria, fungi, viruses and parasites.
5.  Irradiation of spices is common, as the only alternative is potentially carcinogenic.

VII.  a) Read and translate the text:

Modified atmosphere

Modified atmosphere is a way to preserve food operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins.

Grains may be preserved using carbon dioxide. A block of dry ice is placed in the bottom and the can is filled with grain. The can is then "burped" of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold, and oxidation from damaging the grain. Grain stored in this way can remain edible for five years.

Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia. However, carbon dioxide has an advantage in this respect as it kills organisms through both hypoxia and hypercarbia, requiring concentrations of only 80%, or so. This makes carbon dioxide preferable for fumigation in situations where a hermetic seal cannot be maintained.

Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, usually in field clamps.

Some foods, such as many traditional cheeses, will keep for a long time without use of any special procedures. The preservation occurs because of the presence in very high numbers of beneficial bacteria or fungi which use their own biological defences to prevent other organisms gaining a foot-hold.

b) Find the meaning of the English words or word combinations:

edible	избыток газа
fumigation	предпочтительный
dry ice	сохранять питательные вещества
sealed bags	кислородная недостаточность
beneficial bacteria	содержание углеводорода
preferable	обеззараживание
hypoxia	благотворные бактерии
retain nutrients	сухой лёд
excess gas	герметичные пакеты
carbon dioxide concentration	съедобный, годный в пищу

 с) Compose the sentences from the given words. Be atentive! There can be odd words.

1. to preserve, are, crops, sealed, the oxygen, with, Salad, an atmosphere, packaged in, to reduce, bags, concentration, modified.

2. bottom, of, placed, dry, the, a block, is, ice, in.

3. is, to, grain, used, insects, gas, in, kill, Nitrogen, effectively.

4. require, dark, vegetables, conditions, Many , in, storage, cool, root.

5. a long time, of, keep, presence, for, bacteria, the, of, beneficial, will, because, Cheeses.

VIII. Fill in the blanks with appropriate words or word combinations according to the delivered texts and translate them:

1.  Preservation usually involves preventing the growth of  ,   and other micro-organisms.
2.  Vacuum-packing stores food in …, usually in an air-tight bag or bottle.
3.  Canning involves cooking fruits or vegetables, … them in sterile cans, and   the containers to kill or weaken any remaining bacteria as a form of pasteurization.
4.  Drying reduces … sufficiently to delay or prevent bacterial growth.
5.  … draws moisture from the meat through a process of osmosis.
6.  Lack of quality control in the canning process may allow … or ….
7.  Some preservation methods require the food to be … after treatment to prevent … with microbes.
8.  Sugar is used to preserve fruits, either in … with fruit in ….
9.  Food may be preserved by cooking in a material that … to form a gel.
10.  Cold stores provide large volume, … for strategic food stocks.
11.  The use of sugar is often combined with   for preservation of luxury products.
12.  … is the process of stewing the meat in a covered earthenware jug or casserole.
13.  The combination of … and the addition of … from the smoke preserves the food.
14.  … is a method of preserving food by placing it in brine, vinegar, ethanol, and vegetable oil.
15.  Irradiation is the treatment of food with   or   to kill bacteria and mold and may be combined with   .

1.  Tell in short about food preservation and its methods.

1.  Skim through the text and say in one sentence what the message of the text is. Answer the questions which follow the text.

A commodity is something that is relatively easily traded, that can be physically delivered, and that can be stored for a reasonable period of time. It is a characteristic of commodities that prices are determined on the basis of an active market, rather than by the supplier (or other seller) on a "cost-plus" basis. Examples of commodities include not only minerals and agricultural products such as iron ore, crude oil, ethanol, sugar, coffee, aluminium, rice, wheat, gold, diamonds, or silver, but also so-called "commoditized" products such as personal computers.

In the original and simplified sense, commodities were things of value, of uniform quality, that were produced in large quantities by many different producers; the items from each different producer are considered equivalent. It is the contract and this underlying standard that define the commodity, not any quality inherent in the product.

*   *   *

1.  Can a commodity be stored for a reasonable period of time?
2.  What are prices of commodities determined on?
3.  What is an example of so-called "commoditized" products?
4.  What defines the commodity?

26

PAGE  3

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2. . Байланыста~ы факторлар санына с~йкес регрессия - к~птік; статистикалы~;.
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17. Позакласна та позашкільна виховна робота у школі Вчителькласовод- Момот А
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20. 5 Введение

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