2018 食品加工原理（双语课）(演示学校A3) 最新满分章节测试答案

文章目录[隐藏]

第一章：绪论第一章单元测试
第二章：热加工原理第二章单元测试
第三章：巴氏杀菌和热烫第三章单元测试
【作业】第八章：干燥第八章单元作业

本答案对应课程为:点我自动跳转查看
本课程起止时间为:2018-06-21到2018-06-30
本篇答案更新状态:已完结

第一章：绪论第一章单元测试

1、问题:Blanching is a process similar to pasteurization but with specific application to vegetables and .
选项：
A:raw animal
B:marine materials
C:fruits
D:不知道
答案: 【fruits】

2、问题:Following the blanching step, the vegetable is packaged and the temperature is reduced to .
选项：
A:below the freezing point of water
B:over the freezing point of water
C:below the 10°C
D:不知道
答案: 【below the freezing point of water】

3、问题:Following the blanching step, the vegetable is packaged and the temperature is reduced to .
选项：
A:below the freezing point of water
B:over the freezing point of water
C:below the 10°C
D:不知道
答案: 【below the freezing point of water】

4、问题:Most of food processing history is based on of the food product, either to control human health concerns or to extend the product shelf life.
选项：
A:preservation
B:security
C:taste
D:不知道
答案: 【preservation】

5、问题:The Arrhenius equation and similar expressions are very useful in describing the impact of on the rate of change in product quality during processing and storage.
选项：
A:water activity
B:temperature
C:shelf life
D:不知道
答案: 【temperature】

6、问题:The purpose of processing is to .
选项：
A:achieve and maintain microbial safety in the product
B:extending the shelf life of the product
C:improve the quality of products
D:Change the flavor
答案: 【achieve and maintain microbial safety in the product;
extending the shelf life of the product;
improve the quality of products 】

7、问题:Unit operations includes .
选项：
A:Raw material preparation
B:blanching
C:Chilling
D:Dehydration
答案: 【Raw material preparation;
blanching;
Chilling;
Dehydration】

8、问题: Food preservation methods includes .
选项：
A:Addition of Heat
B:Removal of Heat
C:Osmotic Pressure
D:Remove the water
答案: 【Addition of Heat;
Removal of Heat ;
Osmotic Pressure】

9、问题:General speaking, which can inhibit the growth of microbial reproduction or kill microbes, and slow food decaying chemical or biological metabolism, are referred to as a preservative.
选项：
A:正确
B:错误
答案: 【正确】

10、问题:All microbial fermentation is for food preservation.
选项：
A:正确
B:错误
答案: 【错误】

11、问题:This general objective implies that the processing operation meets the minimum requirement of ensuring any human health safety concerns associated with microbial activity.
选项：
A:正确
B:错误
答案: 【正确】

第二章：热加工原理第二章单元测试

1、问题:Pretreatments are designed to enhance , usually through reduction in the initial microbial content.
选项：
A:shelf life
B:nutrition
C:taste
D:不知道
答案: 【shelf life】

2、问题:The D-value will decrease with increasing .
选项：
A:time
B: temperature
C:microbial population
D:不知道