作业第一章：绪论 第一章 单元作业
1、 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、 Blanching is a process similar to pasteurization but with specific application to vegetables and .
A:raw animal
B:marine materials
C:fruits
D:不知道
答案: fruits
2、 Following the blanching step, the vegetable is packaged and the temperature is reduced to .
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、 Following the blanching step, the vegetable is packaged and the temperature is reduced to .
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、 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.
A:preservation
B:security
C:taste
D:不知道
答案: preservation
5、 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.
A:water activity
B:temperature
C:shelf life
D:不知道
答案: temperature
6、 The main cause of food spoilage is
A:Microorganisms
B:Physical factors
C:Chemical factors
D:Other reasons
答案: Microorganisms
7、 The purpose of processing is to .
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、 Unit operations includes .
A:Raw material preparation
B:blanching
C:Chilling
D:Dehydration
答案: Raw material preparation;
blanching;
Chilling;
Dehydration
9、 Food preservation methods includes .
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、 The main purpose of food processing is
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、 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.
A:正确
B:错误
答案: 正确
12、 All microbial fermentation is for food preservation.
A:正确
B:错误
答案: 错误
13、 This general objective implies that the processing operation meets the minimum requirement of ensuring any human health safety concerns associated with microbial activity.
A:正确
B:错误
答案: 正确
作业第二章：热加工原理 第二章 单元作业
1、 Explain the meaning of each symbol in F = nD.
评分规则: 细述每个符号的意义。
第二章：热加工原理 第二章 单元测试
1、 Pretreatments are designed to enhance , usually through reduction in the initial microbial content.
A:shelf life
B:nutrition
C:taste
D:不知道
答案: shelf life
2、 The D-value will decrease with increasing .
A:time
B: temperature
C:microbial population
D:不知道
答案: temperature
3、 The temperature increase required to cause a one log cycle reduction in the decimal reduction time is defined as .
A:Z-value
B:D-value
C:F-value
D:不知道
答案: Z-value
4、 According to the regulatory of the Food and Drug Administration, Clostridium botulinum must be destroyed on sterilization, and is required.
A:D-values
B:6D-values
C:12D-values
D:不知道
答案: 12D-values
5、 Thermal processes include .
A:pasteurization
B: blanching
C:commercial sterilization
D:dehydration
答案: pasteurization ;
blanching;
commercial sterilization
6、 Factors Influence the Heat Resistance of Microbial included .
A:Species of microorganisms
B:Acidity or pH
C:Oxygen
D:Water
答案: Species of microorganisms;
Acidity or pH ;
Oxygen
7、 Food substrates can be divided into .
A: low–acid systems
B:acid systems
C:high–acid foods
D:alkaline system
答案: low–acid systems;
acid systems;
high–acid foods
A:正确
B:错误
答案: 错误
9、 Quality attributes of food are no more resistant to thermal processes than the microbial populations.
A:正确
B:错误
答案: 错误
10、 The slope of the decimal reduction curve increases as the magnitude of the elevated temperature reduces.
A:正确
B:错误
答案: 错误
作业第三章：巴氏杀菌和热烫 第三章 单元作业
1、 What are the stages of the continuous high-temperature short time pasteurization system?
评分规则: 细述具体的系统分布情况。
第三章：巴氏杀菌和热烫 第三章 单元测试
1、 Blanching is usually used for food, and pasteurization is usually used for food.
A:Liquid, solid
B:Solid, gas
C:Liquid, gas
D:Solid, Liquid
答案: Liquid, solid
2、 Factors affect blanching process not includes:
A:shape of material
B:size of material
C:heat transfer coefficient
D:color of material
答案: color of material
3、 Higher quality attributes could obtained under:
A:high temperature long time
B:short temperature short time
C:high temperature short time
D:short temperature long time
答案: high temperature short time
4、 In the processing of pasteurized milk, the minimum processing is to destroy
A:Clostridium botulinum
B: pathogens such as salmonella, mycobacterium tuberculosis
C:enzymes
D:molds
答案: pathogens such as salmonella, mycobacterium tuberculosis
5、 Purpose for pasteurization and blanching includes:
A:inactivation of selected enzyme
B:reduce of microbe population
C:increase quality attributes
D:improve product aroma
答案: inactivation of selected enzyme;
reduce of microbe population
6、 Continuous HTST blanching system includes:
A:thermal transfer
B:timing pump
C:holding tube
D:FDV
答案: timing pump;
holding tube;
FDV
7、 Continuous pasteurization system includes:
A:Energy regeneration section
B:timing pump
C:flow diversion valve
D:cooling section
答案: Energy regeneration section;
timing pump;
flow diversion valve;
cooling section
8、 Usually pretreatments can reduction the initial microbial content .
A:正确
B:错误
答案: 正确
9、 The two key factors in establishing process time for pasteurization are the length of holding tube and the velocity of the fastest moving particle .
A:正确
B:错误
答案: 正确
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