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2.1.4 干制食品 dehydrated food 2.1.5 糖制食品 confectionery 2.1.6 腌制品 curing food 2.1.7 烘焙食品 bakery 2.1.9 膨化食品 puffed food (extruded food) 2.1.13.1 婴幼儿食品 infant or baby food 2.1.13.2 强化食品 nutrient fortified food 2.1.15 摸拟食品 imitation food 2.1.16 预包装食品　prepackaged food 2.2 食品制造 food manufacturing 2.7 原料　raw material 2.8 配料　ingredient 2.8.1 主料　major ingredient (major material) 2.8.2 辅料　minor ingredient 2.8.4 食品营养强化剂　food enrichment 2.8.5 加工助剂 processing aid 2.8.6 酶　enzyme 2.9 配料表　list of ingredients 2.10 配方 formula 2.13 软包装　flexible package 2.14 硬包装　rigid package 2.16 保质期　date of minimum durability 2.17 保存期　use-by date 2.20 食品质量监督　food quality supervision 2.22 食品卫生 food hygiene (food safety) 2.24 食品成分　food composition 2.27.2 食品卫生标准　food hygienic standard 2.28 良好加工规范　good manufacturing practice (GMP) 2.29 危害分析关键控制点 hazard analysis and critical control point (HACCP) 2.31 食品产品合格证　food product qualification 2.32 食品卫生许可证　food hygiene licence 2.33 食品卫生合格证 food hygiene qualification 2.34 食品工业副产品 by-product of food industry 3.1 粮食 grain 3.2 粮食制品 cereal product 3.3 肉制品 meat product 3.4 食用油脂 edible oil and fat 3.5 食糖 sugar 3.6 乳制品 dairy product 3.11 淀粉制品 starch-based product 3.13 糕点 pastryM 3.14 糖果 candy 3.15 调味品 condiment (seasoning) 3.16 食用盐 edible salt　(food grade salt) 3.17 饮料酒 alcoholic drink 3.18　无酒精饮料 non-alcoholic drink　（soft drink） 4.1 原料清理 raw material handling (raw material cleaning) 4.2 原料预处理 pretreatment of raw material 4.3 酸处理　acid treatment 4.4 硫处理 sulphuring treatment 4.5 碱处理 alkali treatment 4.6 粉碎 grinding 4.6.1 破碎 cracking (crushing) 4.7 打浆 mashing! 4.9.1 离心分离 centrifugal separation 4.9.2 过滤 filtration!\%IHO 4.9.3 膜分离 membrane separation/*nR~ 4.10 筛分 screening (sifting)WhZXId 4.11 沉降 precipitation^ 4.12 浓缩 concentration oA^XU 4.13 蒸馏 distillationE|:@ 4.13.1 精馏 rectification (distilling)*F 4.14 蒸发 evaporation　`L` 4.14.1 闪蒸 flash evaporation　　\_c6( 4.15 离子交换 ion exchange9v*-YX 4.17 吸收 absorption*h%g 4.18 解吸 deabsorption 3%F 4.20 脱水 dehydration*lX[ 4.21 复水 rehydration,#