坡脆唾哆插窘龋乖灯频盼田蓬
对应课程:点击查看
起止时间:2020-04-06到2020-07-10
更新状态:已完结
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
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
8、 When a microbial population in a food is exposed to an elevated temperature, microbial population increased with time.
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
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