包裝專業(yè)英語-lesson-2

TalkTalkMyplayforapicnicmayfallWhatatreattogetintothepeacefulandquietcountry.到寧靜的鄉(xiāng)下來真是一大Timepermitting,we’llgoonanouting.如SDU.dplab: I’llgetevenwithhimoneday.我總有一Comeon,bereasonable.Hepusheshisluck.Hetotallygotmewrong.他完全誤會我SDU.dplab: ThrowThrowamonkeyThebossthrewamonkeywrenchintomyplantoleaveforavacationinCaliforniawhenhetoldmeIhavetogotoabusinessmeetinginNY.SDU.dplab: It’salongDon’tplaypossum!Cheapskate.Ican’tmakeendsmeet.Sheisstillmadwithme.她還在生我的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單元化集裝:Anumberofdistributionboundtogetherandunitizedintoasingleentity實體['ent?t?]forpurposesofmechanicalhandling,storage,andshipping.SDU.dplab: PaperboardInformtheconsumerandCorrugatedFacilitatemake(sth)easyorlessUnitFigure2.1Packagingcanhavemany FacilitateAlllevelsofthesystemmustworkSDU.dplab: Packagesareoftendefinedbytheirintendeddestination目的地Consumerpackage:Apackagethatwillultimately最后reachtheconsumerasaunitofsalefroma’merchandisingoutlet市場.Industrialpackage:Apackagefordeliveringgoodsfrommanufacturertomanufacturer.Industrialpackagingusually,butnotalways,containsgoodsormaterialsforfurtherprocessing.SDU.dplab: Differentpackagingfunctionshavedifferentdegreesofimportance,dependingontheparticularpackaginglevelandintendeddestination.Insomeinstances,apackagewillberequiredtoassumeallthefunctions.eg.Theprimarypackageforapowertool(電動工具）maybestrongenoughtoprotecttheproductandwithstandtherigorsofTypically,theinform/sellfunctionplaysalesssignificantroleinindustrialpackagingSDU.dplab: TheContainTheContainConsiderationspertainingto關于thecontainfunctionofpackaginginclude:(considertheformandnatureofthemobilefluid viscousfluid solid/fluidmixturegas/fluidmixture granular粒狀的material non-free-flowing soliddiscrete multicomponentSDU.dplab: TheContainTheproduct’scorrosivecorrodiblevolatile揮發(fā)性的perishable易腐爛的||fragile||'fr?d?l odorous有氣味的subjecttoodortransfer easilymarked hygroscopic吸濕的absorbingmoistureunderpressureirregularinSDU.dplab:SDU.dplabSDU.dplab: Considerationsrelatedtotheprotect/preservefunction“Protect”referstothepreventionofphysicaldamage.Specifics詳情細節(jié)onwhatwillcauselossofvalue(damage)mustbeknown.（quantitative，qualitative） “Preserve”referstostoppingorinhibitingchemicalandbiologicalchange.Preservationfunctionreferstotheextensionoffoodshelflifebeyondtheproduct’snaturallifeorthe’maintenanceofsterilityinfoodormedicalproducts.TheProtect/PreserveTheProtect/Preserve2.ExamplesofprotectivepackagingTable2.1Examplesofprotectivepackagingproblemsandconcerns（quantified) QuantificationorDesign Determineresonant共鳴frequenciesMechanicalshock Determinefragilityfactor(dropheight) Eliminateorisolaterelative Determinesafecompressive DeterminecriticalRelative Determinecritical Designliquid DesignappropriateSomeoneistamperingwithmySDU.dplab: 3.3.ExamplesofpreservationpackagingTable2.2Typicalpreservationpackagingproblemsand QuantificationorDesign DeterminerequiredbarrierCarbon DeterminerequiredbarrierOther Determinenatureandbarrier DesignopaquepackageSpoilage酸敗，變質(zhì) Lossofsterility不育無菌 DeterminemechanismBiologicaldeterioration DeterminenatureDeteriorationovertime DeterminerequiredshelflifeSDU.dplab: TheProtect/PreserveFoodTheNatureofThenatureofFoodisderivedfromanimalorvegetablesources.Itsorganicnaturemakesitanunstablecommodity日用initsnaturalform.Variousmeanscanincreasethenaturalshelflifeoffoods,thusreducingdependenceonseasonandSDU.dplab: 2Imeantheredonenotthegreenone.bemeantYouaremeanttoleaveaPeter'sfatherwasverymean;henevergavePeteranynewclothes.SDU.dplab: FoodTounderstandhowthenaturallifeoffoodisprolonged,it’snecessarytounderstandhowfooddeteriorate.Foodspoilagecanoccurbythreemeans:InternalbiologicalExternalbiologicalAbiotic[e?ba??t?k]“Taste”refersonlytothesweet,sour,salty,andbittersensationsbythetastesensorslocatedonourtongueOthermouthsensationsaretextureor“mouthWearealsocapableofdetectingcomplexvolatilesubstancesbysensorslocatedinournasalpassagesWhatweperceive感知asafoodproduct’sflavor味道isacombinationofwhatwedetectwithoursenseoftastecombinedwithwhatwedetectwithoursenseofsmell.SDU.dplab: FoodFoodEssentialoilsarevolatile.Volatilescanpermeatepackagingmaterialsandmaketheproblemofcontaminationorisolationevenmoredifficult. Watervaporissimilartoanessentialoilinthatitreadilypermeatesmanypackagingmaterials.Thecreationofhigh-barrierpackagingsystemsispartlyinresponsetotheneedforpackagingthatwilleitherholddesirablegasesandvolatilesinthepackageorpreventundesirablevolatilesfromenteringthepackage.Temperaturecanpromoteundesirablechangesthatareabiotic[e?ba??t?k]innature.SDU.dplab: FoodMeatMeatsareanidealmediumformicroorganismsbecausetheycontainallthenecessarynutrientstosustaingrowth.Inadditiontobiologicalaction,fattytissueissusceptible(adj.易受影響的;n.(因缺乏免疫力而)易得病的人)tooxidation,andtheentiremasscanlosewater. Reducedtemperatureretards減緩microorganismactivity,slowsevaporation蒸發(fā)andslowschemicalreactionssuchasthoseassociatedwithoxidation.SDU.dplab: ColdweatherretardsthegrowthoftheColdweatherretardsthegrowthoftheLackofsunretardsplantSDU.dplab:LossLoseLostSDU.dplab:FoodFoodThepreservationoffishisadifficultchallengebecauseofthreemainfactors:PsychrophilicbacteriamaybeManyfishoilsareunsaturatedandareeasilyTypicalfishproteinsarenotasstableasredmeatChillingdoesnotaffecttheactivityofpsychrophilicbacteria.Frozenfishistypicallykeptatmuchlowertemperatures(-300C/)thanotherfrozenfoodsinordertoensurethecontrolofpsychrophilicbacteria.SDU.dplab: FoodHarvestedfruitsandvegetablescontinuetorespireandTheycontainlargeamountsofwaterandwillwitherifwaterlossisexcessive||?k'ses?v].Peas豌豆greenbeansandleafyvegetableshaverespirationrates(quickly)comparedwiththoseofapplesoranges,andpears.Potatoes,turnips||'t?rn?p/大頭菜andpumpkinsrespireslowlyandareeasytostoreMoisturelossismorerapidwithlettucethanwithaturnipbecauseofthelargeavailablesurfacearea.蘿卜SDU.dplab: FoodMostfruitshaveanoptimumripeningtemperature,usuallyabout200FoodMostfruitshaveanoptimumripeningtemperature,usuallyabout200C.Fewfruitswillripenbelow50C. Freezingofmanyproduceitemswilldamagecellstructure,andbreakdownisveryrapidafterthawing.[θ??]解凍Modifiedatmospherepackagingoftenused(CO2,O2)tocontroltheirrespirationratesBananascanremaininamaturebutgreenstateuptosixmonthsin’atmospheresof92%nitrogen,||5%oxygen,3%carbondioxideandnoethylene乙烯SDU.dplab: Food-AtmosphereandtemperaturecontrolarekeyrequirementsforextendingtheshelflifeoffreshTrade-offs(交易，放棄，折衷方法）formanyproduceitemsisnecessary: 90%humidity+’perforatedplasticwrap; Selectingpackagingfilmswithhighgas-transmissionThisal’lowsrespirationwhileprovidingforsomecontainment圍堵andrestraint抑制tothelossofmoisture.SDU.dplab:FoodFoodThemovementofgasesintooroutofapackagecanleadtoundesirablechangesintheproduct.游離 溶劑，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真菌類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攝入Pathogenicorganismscancausesicknessordeath,fallingintobasicclasses:Thosethatproduceharmfultoxinsasby-productsinthefoodtheyinfest.Thosethatinfestthefoodandthengrowinthehumanbodytoproduceillnesses.SDU.dplab:FoodFood Sixbasicmethods,whichareusedaloneorincombination,canextendthenormalbiologicalshelflifeoffood:ReducedtemperaturesThermalWater ChemicalModified -Eachmethodcanslowthenaturalbiologicalmaturationandspoilageofafoodproduct,reducebiologicalactivityorinhibitthechemicalactivitythatleadstoabiotic[e?ba??t?k]無生命的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升華,andseriousfooddehydration(freezerburn脫水)willoccur.Snug暖的，緊貼的,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果醬,syrups||'s?r?p]糖漿andjuices果汁.Someproductscantoleratehightemperaturesforshorttimeperiods. UHTprocessingofmilkandfruitjuicesusestemperaturesintherangeof135to150℃,butforafewsecondsorless.Thehightemperatureisenoughtokillmostpathogens[‘p?θ?d??n]病菌.SDU.dplab: FoodUHTisthebasisofmostflexibleasepticdrinkpackaging.Theterm“aseptic”asappliedtopackagingreferstoanysystemwherein在其中theproductandcontaineraresterilized殺菌separatelyandthencombinedandsealedunderasepticconditions. Inthe1940s,metalcansweresterilizedandfilledwithpuddings,sauces,andsoups(theDoleProcess).Inthe1970s,asepticpackagingwasadaptedtoinstitutionalbag-in-box箱中襯袋systems. Advantages:eliminatingtheneedfortheelevatedtemperaturesandpressuresusedinconventionalcanningmethods;Eliminatingtheneedforextremesterilizingconditionsallowsasepticpackagingmaterialstohavelowerphysicalstrengthsandlowertemperaturetolerance.SDU.dplab: SDU.dplab:SDU.dplab:Food Commercialsystems,suchasTetraPak,Combibloc,andBosch,usehydrogenpe‘roxide過氧化氫tosterilizesimplepaper,foilandpolyethylenelaminates,andthenfilltheformedpackagewithUHT-treatedproduct.Normalcanning罐頭制造，罐裝Onlymaintainsnominal名義上的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聚烯烴.Itslargestcustomeristhemilitary.couchSDU.dplab: FoodWaterDryingisanoldandwell-establishedmethodofpreservingTheessentialfeatureofdryingisthatmoisturecontentisreducedbelowthatrequiredforthesupportofAnaddedadvantageisreducedbulkandreductionofotherchemicalactivity.Methods:bysimpleheatdryingorbytheadditionofsaltori.eConcentratedsaltandsugarsolutionstieupfreewaterandmakeitunavailabletomicroorganisms.Jams果醬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(干燥劑）andoxygenscavengers（清除劑）aresometimesusedtoincreasetheshelflifeofverysensitiveDriedfoodswithE.R.H.valuesof20to30%havelessstringent嚴格的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減緩itasmuchaspossible.SDU.dplab: FoodFoodChemicalPre’servatives（防腐劑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（抑菌劑）.Carbondioxide,foundinbeersandcarbonatedbeveragescreatesanacidenvironmentandisalsoabacteriostat.Smokingandcuring（腌）ofmeatandfishispartlyadryingprocessandpartlychemicalpreservation. Aliphatic（脂肪質(zhì)的）andaromatic（芬芳的）wooddistillation（木材蒸餾(法）products(manyrelatedto（木榴油)）area‘cidicandhavevariablebacteriostaticeffects.Varyingamountsofsaltpretreatment(預處理）accompaniesmostsmoking熏.AntioxidantsandoxygenabsorberscanreduceSDU.dplab: FoodFoodModifiedAtmosphere MAPrecognizesthatmanyfooddegradationprocesseshavearelationshipwiththesurroundingatmosphere.-MAPinvolvestheintroductionofagasmixtureotherthan除了不同于airintoapackageCAP(controlledatmospherepackaging)isusedinstorageandwarehousingwheretheatmospherecanbemonitoredandadjusted.VacuumpackagingisonetypeofMAP.Ithastheeffectofe’liminatingsomeoralloxygenthatmightcontributetodegradation.SDU.dplab: FoodDisadvantages:fruitsandvegetableshaverespiratory['respr?t?r?/r?'spa??r?t?r?]functionsthatmustbecontinued;redmeatwillturnbrownorpurplewithoutoxygen;pressurescreatedbytheexternalatmospheresurroundingavacuum-packagedproductcanphysicallycrushdelicate（精巧的，脆弱的，靈敏的）productsorsqueeze（擠，榨）wateroutofmoist-Ambientairisabout20%oxygenand80%nitrogen,withatraceof(微量的）carbondioxide.crushinto壓成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(極為重要的）importance. Thenaturalrespirationofafruitorvegetableconsumesoxygenandproducescarbondioxideandmoisture.’Ventilated通風的orlow-barrierpackagingisneededtoensureasupplyofoxygenandtoridthepackageofexcessmoisture.MAPhasincreasednaturalshelflifeby2to10SDU.dplab:Food Radiationisenergy‘categorizedbywavelengthandincludesradiowaves,microwaves,infraredradiation,visiblelight,ultravioletlightandXrays.ThesetypesofradiationincreaseinenergyfromradiotoXrays;theshorterthewavelength,thegreatertheenergy.Givensufficientenergy,wavescanpenetratesubstances.Withmoreenergy,theywillinteractwiththemoleculesofthepenetratedsubstance.Short-wavelengthradiationshaveenoughenergytocauseenergytoionizationofmolecules,mainlywater.a??n?'ze??n FoodFoodIonizationcandisrupt(分裂）complexmoleculesandleadstothedeathoflivingorganisms.IrradiationhasbeenusedtoincreasethekeepingqualityofvariousfoodsCobalt||k??‘b??lt]60aradioactiveisotope同位素istheprincipalsourceofionizingradiation(gammaAllsafetyprecautionspertaining（有關的）toradioactivehazardsmustbeobserved.Itshouldbenotedthatwhile雖然當…時theenergysourceisradioactive放射性的,gammarayscannotmakeothersubstancesradioactive.Irradiationisauniqueprocessinthatitiscarriedoutatambienttemperaturesandcanpenetratepackagingmaterialorproducts.SDU.dplab: Food-Irradi’ationofconsumablefoodisanissuethatisnotfullyresolved,andtheprocessiscarefullycontrolledmostFoodirradiationisprohibitedinsomecountriesandhighlyregulatedinmost.However,theuseofirradiationtoachievesterilityformedicaldevices,packagingmaterialsandpersonalcareproductsdoesnotpresentaproblemandisausefultechnology.Labelingisanothercontentious(有異議的）issue.Theirradiationsymbolmustbeaccompaniedbyastatementsuchas“treatedbyirradiation”orSDU.dplab:FoodFoodTheinternationalfoodirradiationSDU.dplab:TheTransportThetransportfunctionandexamplesoftransportmodesThetransportfunctionentails（|?n'te?l使必需，使承受）theeffectiveoffinalconsump