2021 食品高新技术（双语）(淮阴工学院) 最新满分章节测试答案
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本课程起止时间为:2021-03-01到2021-08-31
本篇答案更新状态:已完结
【作业】第一章：绪论 第一章 单元作业
1、 问题:What are the concepts related to food processing in this chapter?andhow are the principles of these processing concepts to achieve extended foods shelf-life?
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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 main cause of food spoilage is
选项：
A:Microorganisms
B:Physical factors
C:Chemical factors
D:Other reasons
答案: 【Microorganisms】
7、 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 】
8、 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】
9、 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】
10、 问题:The main purpose of food processing is
选项：
A:Increase the flavor of the food
B:Extend the shelf life of the food
C:Improve the sensory traits
D:Kill the microorganisms
答案: 【Extend the shelf life of the food;
Kill the microorganisms】
11、 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】
12、 问题:All microbial fermentation is for food preservation.
选项：
A:正确
B:错误
答案: 【错误】
13、 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：食品加工技术 第二章 单元测试
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