Английский язык. Профессиональное общение специалистов в сфере технологии продовольственных продуктов и потребительских товаров. Учебное пособие

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either … or - или … или

virgin olive oil - оливковое масло однократного прессования refined olive oil - рафинированное оливковое масло

blood pressure - кровяное давление

anti-inflammatory properties - противовоспалительные свойства

Text B

Components of olive oil

Because olive oil consists of the more stable monounsaturated fatty acids, it can be safely stored at room temperature for several months. It is the only non-processed oil available on supermarket shelves that does not deteriorate quickly while retaining most of its original nutritive value. It is virtually impossible to find oils that have been commercially pressed without heat, but the one exception is olive oil (the other is a special brand of peanut oil).

Production must be a rapid procedure that begins with the fruit being brought directly to the extraction plant after collection. Because it is a fruit, it cannot be stored for any length of time, nor can it be dried. The oil must be extracted as soon as possible before the acid content increases, impairing quality.

The olives are then separated from any foreign material, washed, and ground to a fine paste. Oil extraction from the paste can be done either by hydraulic press or continuous centrifuge. During the extraction, three fractions are separated from the paste: oil, waste water, and the husks or residue. The husks are dried and the remaining oil extracted with the addition of solvent. In this way, more than one type of oil is obtained, and is the oil used in the lower grades of olive oil.

Extra Virgin Olive Oil means the highest quality involving strict guidelines and is extracted from the first pressing of olives. It has full flavor and aroma and contains most of the beneficial substances that are naturally present in olives. The overall quality and nutritive value is superior to either the virgin or refined olive oils.

Virgin Olive Oil is obtained by pressure or centrifuge with a free fatty acid level below 4 %. This oil comes from the first or second pressing and is of a somewhat lower quality.

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Refined Olive Oil is obtained with a solvent extracting it from the husks and mixed with the originally pressed oil. It has high free fatty acid content and an unacceptable flavor. Therefore, it must be neutralized to decrease the free fatty acid content and blended with a good quality virgin olive oil to produce a more acceptable flavor. Pure or light olive oils come from the second pressing and, since this oil is higher in solid particles, it must undergo further refining which lowers its nutritive quality.

Other compounds found in olive oil are:

1.Palmitic acid, which can raise cholesterol levels, but olive oil seems to protect rather than damage.

2.Stearic acid, which neither raises nor lowers cholesterol.

3.Small amounts of lecithin.

4.Beta carotene and Vitamin E, known antioxidants.

5.Chlorophyll, known to be a good source of magnesium.

6.Squalene, a precursor of phytosterols, which protects against cholesterol absorption from foods.

7.Modified sterols known as triterpenic substances, which seem to benefit the cardiovascular system and have healing and antiinflammatory properties. Triterpenic acids (oleanolic and maslinic) found only in olive oil, stimulate pancreatic enzymes.

8.Polyphenols, with one such being oleoeuropein, known to lower blood pressure.

Plus more than 100 other compounds that give flavor and aroma that have been identified but not studied.

УПРАЖНЕНИЯ

22. Найдите в тексте английские эквиваленты следующих слов и словосочетаний.

при комнатной температуре; как можно быстрее; примеси; полезные вещества; твердые частицы; приемлемый вкус; ни повышает, ни понижает уровень холестерина; хороший источник магния; вкус и аромат

23. Заполните пропуски данными словами: extraction, extracted, extracting.

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1.Refined oil is obtained with the solvent … it from the husk and mixed with the pressed oil.

2.The … of vegetable oil is a difficult process.

3.The oil must be … as soon as possible before the acid content increases.

24. Уточните значения выделенных жирным шрифтом слов по словарю. Определите, какой частью речи являются эти слова. Переведите предложения на русский язык.

1.Virgin olive oil is obtained by pressure or centrifuge with a free fatty acid.

2.Extra Virgin olive oil is extracted from the first pressing of olives.

3.It is virtually impossible to find oils that have been commercially pressed without heat.

4.The viscosity of oils is reduced by the addition of an organic solvent.

5.Castor oil is much more viscous than other oils.

6.The oilness means the ability to form lubricant films.

7.Large quantities of oils are used in the production of baked goods.

25. Заполните пропуски в предложениях, используя следую-

щие предлоги: because of, according to, due to, by means of, instead of.

1.The various fats and oils are classified … their iodine values into nondrying, semidrying and drying.

2.… their tropical origin the fats of lauric acid group are relatively plentiful and cheap.

3.The distinction of the fats is not … the presence of low molecular weight acids but rather to the particular configuration of their glicerides.

4.Castor oil can be converted to a conjugated acid oil … the dehydration.

5.Fish oils are widely used now in cosmetics … animal fats.

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26. Переведите предложения с русского языка на английский, используя следующие слова и выражения: beneficial substances, to come from, can be stored, during the extraction, partially refined oils, must be dried, to be based on.

1.Оливковое масло может храниться при комнатной температуре в течение нескольких месяцев.

2.В ходе экстрагирования оливкового масла из пасты выделяются три фракции: масло, вода и отходы.

3.Оливковое масло имеет богатый вкус и аромат и содержит много полезных веществ.

4.Светлое оливковое масло получают после второго прессования.

5.Рафинированные или частично рафинированные масла, используемые для производства маргарина, долго не хранятся.

6.Перед экстрагированием масленичные семена должны быть вначале высушены.

7.Различие между жирами и маслами основано на их физическом состоянии при комнатной температуре.

27. Укажите предложения, соответствующие содержанию текста В. Подтвердите свои ответы фактами из текста.

1.Changes in fats can be detected by smell and taste before they can be detected by chemical tests.

2.Olive oil is the only non-processed oil available on supermarket shelves that does not deteriorate quickly.

3.Sunflower seed provides high quality salad and cooking oils.

4.The oil must be extracted as soon as possible before the acid content increases.

5.The overall quality and nutritive value of extra virgin olive oil is superior to either the virgin or refined olive oils.

6.There is no difference in general composition between the fats and the oils, the latter name being given to those fats that are liquid at ordinary temperature.

7.There are more than 100 other compounds that give flavor and aroma that have been identified.

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28. Ответьте на следующие вопросы.

1.Why can olive oil be safely stored at room temperature for a long time?

2.How does the production of olive oil begin?

3.How can the oil extraction from the paste be done?

4.What fractions are separated from the paste?

5.What kinds of olive oil are considered in the text?

6.How is refined olive oil obtained?

7.How many compounds have been identified in olive oil?

29. Прочитайте текст В еще раз и назовите виды оливкового масла и их характерные свойства.

30. Найдите в тексте В абзац, в котором говорится о полезных свойствах компонентов оливкового масла.

31. Прочитайте три отрывка. Озаглавьте каждый отрывок и скажите, какие из них дополняют информацию текстов А и В.

1. Worldwide fat and oil consumption in 1975 was 41 million tones. By 1992, that figure had more than doubled and continues to rise. Total fat consumption has risen from 32 % of daily calories to more than 42 %, with 140-170 grams being the average daily intake of fat per person in the western world. Table fats and oils account for 57 %; meat, poultry, and fish, 31 %; and dairy products, 7 %. Hardly any of this fat consumption includes the essential fatty acids needed for life, not to mention some nagging annoyances that result from excluding them from the diet.

Acne is the result of consuming too many hard fats, which are found in popular items such as cheese, pizza, ice cream, chocolate, French fries and hamburgers. Sugar also contributes as the body turns the excess into fat. Acne, blackheads, whiteheads, bumpy skin, greasy skin, eczema, and dry skin are all involved in fatty degeneration. Consuming fewer of the products containing these hard fats and eating more of the essential fatty acids will soon rid the body of acne and other skin disorders.

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2.Essential fatty acids can be compared to the nine essential amino acids that are dietary necessities. Essential fatty acids (also known as EFA, Omega oils, and w3's or 6's) are made up of two basic groups - LNA (Omega 3) and LA (Omega 6). Technically, they belong to the «F» vitamin family and can be referred to as ALENA by w3 researchers. The ideal ratio for daily consumption is 2:1 to 4:1 of 6's to 3's. This does not mean extensive calculations are necessary, it just means eating more of the foods containing Omega 3's and less of the foods containing Omega 6's. This may sound to be opposite of what should be done, but this is because the average diet consists of a ratio of 20:1 of w6's to w3's. Therefore, less of the oils containing w6's should be consumed and more of the w3's in order to attain better health. The most essential of these fatty acids is linoleic acid (LA) because the body uses it as a base to make the others. All are put under the umbrella of polyunsaturated fatty acids since the body does not require any saturated fats at all in order to function.

3.The nuts and seeds used to make oil are inspected and graded after harvest by licensed inspectors in accordance with the United States Grain Standards Act, and the fat content of the incoming seeds is measured. For the best oil, the seeds should not be stored at all, or for a only very short time, since storage increases the chance of deterioration due to mold, loss of nutrients, and rancidity. The seeds should be stored in well-ventilated warehouses with a constantly maintained low temperature and humidity. Pests should be eradicated, and mold growth should be kept to a minimum. Seeds to be stored must have a low moisture content (around 10 percent), or they should be dried until it reaches this level.

Processed oil should be consistent in all aspects such as color, taste, and viscosity. Color is tested using the Lovibund Tintometer or a similar method in which an experienced observer compares an oil's color. Experienced tasters also check the flavor of the oil, and its viscosity is measured using a viscometer. The oil is then drained, and the time required for the bulb to empty is measured and compared to a chart to determine viscosity.

In addition, the oil should be free of impurities and meet the demands placed upon it for use in cooking. To ensure this, the prod-

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1.Твердые жиры содержатся в таких популярных продуктах, как сыр, пицца, мороженое, шоколад.

2.Потребление меньшего количества продуктов, содержащих твердые жиры, и большего количества продуктов с необходимыми жирными кислотами избавит организм от кожных заболеваний.

3.Семена должны храниться в хорошо вентилируемых складах с постоянной низкой температурой и влажностью.

4.Орехи и семена, используемые для производства масла, проверяются и сортируются после сбора урожая.

5.Масло для пищевых целей не должно содержать примеси.

36. Прочитайте заголовок текста С. Познакомьтесь с новыми словами и словосочетаниями. Не читая текст, скажите, о чем может идти в нем речь.

Text C

From the history of cooking oil

Cooking oil consists of edible vegetable oils derived from olives, peanuts, and safflowers, to name just a few of the many plants that are used. Liquid at room temperature, cooking oils are sometimes added during the preparation of processed foods. They are also used to fry foods and to make salad dressing.

People in many regions began to process vegetable oils thousands of years ago, utilizing whatever food stuffs they had on hand to obtain oils for a variety of cooking purposes. Early peoples learned to use the sun, a fire, or an oven to heat oily plant products until the plants exuded oil that could then be collected.

The Chinese and Japanese produced soy oil as early as 2000 B.C., while southern Europeans had begun to produce olive oil by 3000 B.C. In Mexico and North America, peanuts and sunflower seeds were roasted and beaten into a paste before being boiled in water; the oil that rose to the surface was then skimmed off. Africans also grated and beat palm kernels and coconut meat and then boiled the resulting pulp, skimming the hot oil off the water. Some oils have become available only recently, as extraction technology has im-

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proved. Corn oil first became available in the 1960s. Cotton oil, watermelon seed oil, grapeseed oil, and others are now being considered as ways to make use of seeds that were, until recently, considered waste.

The first efforts to increase output were undertaken independently in China, Egypt, Greece, and Rome, among other places. Using a spherical or conical stone mortar and pestle, vertical or horizontal millstones, or simply their feet, people began to crush vegetable matter to increase its available surface area. The ground material would subsequently be placed in sieves such as shallow, flat wicker baskets that were stacked, sometimes as many as 50 high.

The matter was then pressed using lever or wedge presses. The Greeks and Romans improved this process by introducing edge runners to grind and a winch or screw to operate a lever press. Their method was used throughout the Middle Ages.

Refinements of this approach included a stamper press that was invented in Holland in the 1600s and used until the 1800s to extract oil, a roll mill invented by English engineer John Smeaton in 1750 to crush vegetable matter more efficiently, and the hydraulic press, invented by Joseph Bramah in England. The first improved screw press was invented by V.D. Anderson in the United States in 1876. His Expeller (a trade name) continuously operated a cage press. When vegetable matter was placed in Anderson's closed press, the resultant oil drained out of slots in the side. A screw increased the pressure through the cage toward a restricted opening.

Enhancements in grinding and pressing plant matter were followed by improvements in extracting the oil. In 1856, Deiss of England obtained the first patent for extraction of oil using solvents, following experiments by Jesse Fisher in 1843. At first, solvents such as benzene were pumped through the material and drained through false perforated bottoms. Later, Bollman and Hildebrandt of Germany independently developed continuous systems that sprayed the material with solvent. Both methods were eventually improved, and today solvent extraction is standard in the vegetable oil industry.

Слова для понимания текста С.

to process - обрабатывать, перерабатывать

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to roast - жарить, обжаривать to improve - улучшать(ся)

output - продукция, выпуск; выработка to undertake - предпринимать

stone mortar - каменная ступка pestle - пест

millstone - жернов lever - рычаг

wedge press - клиновидный пресс edge runner - полоз

refinement - усовершенствование enhancement - увеличение, повышение

УПРАЖНЕНИЯ

37. Найдите в тексте С предложения, рассказывающие об основных этапах развития производства столового масла.

38. Кратко передайте содержание текста С, используя следующие фразы-клише.

1.The subject of the text is …

2.The text deals with …

3.It is pointed out that …

4.It should be stressed that …

5.It is specially mentioned that …