CAJ | 학술논문

从初级农产品到入口的食品通常需要各种加工处理，而加工过程会影响食品中的农药残留水平，从而影响来源于初级农产品检测数据的风险评估结果的准确性，因此在风险评估模型中纳入农药残留加工因子有助于真实反映农药残留膳食暴露风险。本文以常用的食品加工技术如清洗、去皮、烹调、榨汁、杀菌及其他相关技术为出发点，综述了典型的加工方式对食品中农药残留的影响以及目前相应的加工因子在农药残留暴露评估中的应用情况，为掌握食品中农药在加工过程中的残留动态、改进食品加工技术提供参考，也为农药残留膳食暴露评估提供依据，进而真实反映人群中农药残留的暴露风险。
종초급농산품도입구적식품통상수요각충가공처리，이가공과정회영향식품중적농약잔류수평，종이영향래원우초급농산품검측수거적풍험평고결과적준학성，인차재풍험평고모형중납입농약잔류가공인자유조우진실반영농약잔류선식폭로풍험。본문이상용적식품가공기술여청세、거피、팽조、자즙、살균급기타상관기술위출발점，종술료전형적가공방식대식품중농약잔류적영향이급목전상응적가공인자재농약잔류폭로평고중적응용정황，위장악식품중농약재가공과정중적잔류동태、개진식품가공기술제공삼고，야위농약잔류선식폭로평고제공의거，진이진실반영인군중농약잔류적폭로풍험。
There are all kinds of processing technologies to make primary agro-prodcuts become eaten food. The level of pesticide residues in food would be affected during food processing, thus the risk assessment results based on the testing data of the primary agro-products would be evaluated inaccurately. Therefore, processing factor in the risk assessment model helps to reflect the real level of the dietary exposure risk of pes-ticide residues. This paper was based on commonly used food processing technology such as washing, peeling, cooking, juice, cooking, sterilization and other processing technologies. The effects of these processing me-thods on pesticide residues in food and the corresponding processing factors in the application of exposure as-sessment were reviewed in this paper, in order to provide reference for the better understanding of the dynamic pesticide residues in food processing and the improvement of food processing technology, and reflect the die-tary exposure assessment in our daily life.