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      考研英语水平的进步，不仅要记单词，还需要阅读外语文献等资料。接下来，小编为2024考研者们，整理出——2024考研英语同源外刊2月:为什么罐头的保质期那么长?供考生参考。

2024考研英语同源外刊2月:为什么罐头的保质期那么长?

During the mid-19th century, canned food became a status symbol among middle-class households in Europe, being something of a frivolous novelty.

在19世纪中叶，罐头食品作为一种令人着迷的新鲜事物，成为欧洲中产阶级家庭的身份象征。

Increasing mechanization of the canning process, coupled with a huge increase in urban populations across Europe, resulted in a rising demand for canned food.

随着罐头加工技术的进步，加上城市人口的大幅增加，导致欧洲对罐头食品的需求不断增长。

A number of inventions and improvements followed, and by the 1860s, smaller machine-made steel cans were possible, and the time to cook food in sealed cans were reduced from around six hours to 30 minutes.

许多的发明和改进随之而来，到19世纪60年代，小机器制造的钢罐也投入使用，而加工密封罐装食物的时间从大约6小时减少到30分钟。

Demand for canned food skyrocketed during World War I, as military commanders sought vast quantities of cheap, high-calorie food to feed their millions of soldiers, which could be transported safely, survive trench conditions, and not spoil in transport.

一战期间，罐头食品的需求量迅猛增加，因为军队长官们需要大量廉价又高热量的食物来养活数百万的士兵。这些食物还必须在战壕条件下保存，能够安全、不变质地运送到战场上。

In 1917. the French Army began issuing canned French cuisine, such as Beef Bourguignon and french onion soup, while the Italian Army experimented with canned ravioli and spaghetti bolognese. After the war, companies that had supplied military canned food sought to improve the quality of their goods for civilian sale.

1917年，法国军队开始派发罐装法国美食，如勃艮第牛肉和法国洋葱汤，而意大利军队则尝试罐装馄饨和肉酱意大利面。战后，供应军用罐头食品的公司开始改进产品质量，试图销售给普通民众。

To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurization, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially challenging environments.

为了防止食品在密封之前和密封期间变质，人们使用了许多方法：巴氏杀菌、煮沸(以及其它在一定时间内达到高温的手段)、冷藏、冷冻、干燥、真空处理、使用对保存食品配方天然的抗菌剂、足够剂量的电离辐射、将食物浸入强盐溶液中、或使用酸、碱环境或其他微生物难以生存的环境。

Other than sterilization, no method is perfectly dependable as a preservative. For example, the spores of the micro-organism Clostridium botulinum (which causes botulism) can be eliminated only at temperatures above the boiling point of water.

除了灭菌之外，没有任何方法能像加防腐剂一样完全可靠。例如，微生物肉毒梭菌(引起肉毒杆菌中毒)的孢子只能在大于水沸点的温度下消除。

 

重难点词汇：

frivolous [ˈfrɪvələs] adj. 无意义的;无价值的;轻薄的

submersion [səb'mɜʃn] n. 淹没;浸没;浸入

      综上是“2024考研英语同源外刊2月:为什么罐头的保质期那么长?”，希望对备战2024考研考生们有所帮助!让我们乘风破浪，终抵彼岸，考研加油!

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