2020 食品加工原理（双语课）(福建农林大学) 最新满分章节测试答案

本答案对应课程为:点我自动跳转查看
本课程起止时间为:2020-11-01到2020-11-30

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】

【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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第二章：热加工原理 第二章 单元测试

小提示:本节包含奇怪的同名章节内容

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
答案: 【 temperature】

3、 问题:The temperature increase required to cause a one log cycle reduction in the decimal reduction time is defined as           .     
选项：
A:Z-value
B:D-value
C:F-value
D:不知道
答案: 【Z-value】

4、 问题:According to the regulatory of the Food and Drug Administration, Clostridium botulinum must be destroyed on sterilization, and                  is required.
选项：
A:D-values
B:6D-values
C:12D-values
D:不知道
答案: 【12D-values】

5、 问题:Thermal processes include              .
选项：
A:pasteurization 
B:  blanching
C:commercial sterilization
D:dehydration
答案: 【pasteurization ;
  blanching;
commercial sterilization】

6、 问题:Factors Influence the Heat Resistance of Microbial included                    .
选项：
A:Species of microorganisms
B:Acidity or pH 
C:Oxygen
D:Water
答案: 【Species of microorganisms;
Acidity or pH ;
Oxygen】

7、 问题:Food substrates can be divided into            .
选项：
A: low–acid systems
B:acid systems
C:high–acid foods
D:alkaline system
答案: 【 low–acid systems;
acid systems;
high–acid foods】

8、 问题:When a microbial population in a food is exposed to an elevated temperature, microbial population  increased with time. 
选项：
A:正确
B:错误
答案: 【错误】

9、 问题:Quality attributes of food are no more resistant to thermal processes than the microbial populations.