瞪檄休酿陶袭牢讨烷慰狗道煤
【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?
评分规则: 【 可以手写拍照上传，也可以在线回答，旨在让学生进行思考，参与互动。
】
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】第二章：热加工原理 第二章 单元作业
1、 问题: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、 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.
选项：
A:正确
B:错误
答案: 【错误】
10、 问题:The slope of the decimal reduction curve increases as the magnitude of the elevated temperature reduces.
选项：
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、 问题: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、 问题:Blanching is usually used for food, and pasteurization is usually used for food.
选项：
A:Liquid, solid
B:Solid, gas
C:Liquid, gas
D:Solid, Liquid
答案: 【Liquid, solid】
2、 问题:Factors affect blanching process not includes:
选项：
A:shape of material
B:size of material
C:heat transfer coefficient
D:color of material
答案: 【color of material】
3、 问题:Higher quality attributes could obtained under:
选项：
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、 问题:In the processing of pasteurized milk, the minimum processing is to destroy
选项：
A:Clostridium botulinum
B: pathogens such as salmonella, mycobacterium tuberculosis
C:enzymes
D:molds
答案: 【 pathogens such as salmonella, mycobacterium tuberculosis 】
5、 问题:Purpose for pasteurization and blanching includes:
选项：
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、 问题: Continuous HTST blanching system includes:
选项：
A:thermal transfer
B:timing pump
C:holding tube
D:FDV
答案: 【timing pump;
holding tube;
FDV】
7、 问题:Continuous pasteurization system includes:
选项：
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、 问题:Usually pretreatments can reduction the initial microbial content .
选项：
A:正确
B:错误
答案: 【正确】
9、 问题:The two key factors in establishing process time for pasteurization are the length of holding tube and the velocity of the fastest moving particle .
选项：
A:正确
B:错误
答案: 【正确】
如需购买完整答案，请点击下方红字：
为了方便下次阅读，建议在浏览器添加书签收藏本网页
添加书签方法：
1.电脑按键盘的Ctrl键+D键即可收藏本网页
2.手机浏览器可以添加书签收藏本网页
获取更多慕课答案，欢迎在浏览器访问我们的网站：http://mooc.mengmianren.com
注：请切换至英文输入法输入域名，如果没有成功进入网站，请输入完整域名：http://mooc.mengmianren.com/
我们的公众号
打开手机微信，扫一扫下方二维码，关注微信公众号：萌面人APP
本公众号可查看各种网课答案，还可免费查看大学教材答案
点击这里，可查看公众号功能介绍
APP下载
APP功能说明
1.可查看各种网课答案
点击【萌面人官网】，可查看知到智慧树，超星尔雅学习通，学堂在线等网课答案
点击【中国大学慕课答案】，可查看mooc慕课答案
2.可一键领取淘宝/天猫/京东/拼多多无门槛优惠券
如图所示，点击对应图标即可领取淘宝/天猫/京东/拼多多无门槛优惠券
嘲阿捣烘狙姜咀腑潍刨搂邪技