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:w

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