食品科学导论课后题
食品科学导论整理试题
introduction to food science test一、Please explain some special words?1、Homogenization（均化）：to obtain particles with certain dimensions2、Jam and jelly （果冻和果酱）：are gelled （凝胶, 冻胶）or thickened fruit products with a low pH. Preserved with sugars Include fruit butters, jellies,jams and similar products3、Gluten（麦麸）consists of two protein -Glutenin （麦醇溶蛋白）and -Gliadin （麦谷蛋白）They interact with each other by the kneading（和面；揉捏和）of a wet dough, to form a ‘protein complex’. Gluten isa highly elastic material4、Maillard （梅拉德反应）( nonenzymatic browning)：When reducing sugar presence from heat damage, certain amino acids decomposed from protain by heat, which on the high temperature condition, there forms brown pigments, flavors .5、Human essential amino acids：Human essential amino acids are which some of the amino acids human can not biosynthesize must be obtained from the diet by people.6、fermentation.:Adding yeast to sugars under anaerobic (without oxygen) conditions produces alcohol and carbon dioxide. This is called fermentation.7、Cholesterol:Cholesterol is a waxy, fat-like substance that occurs naturally in all parts of the body. Your body needs some cholesterol to work properly. But if you have too much in your blood, it can stick to the walls of your arteries. This is called plaque. Plaque can narrow your arteries or even block them.8、Water balance :That is total intake and losses from urine, faces, milk, saliva, sweating, and vaporization from respiratory tissues9、Water activity (a W): defined as RH(Relative Humidity ), which must prevail in the surrounding atmosphere to avoid water exchange between material and air; the ratio of the vapor pressures of pure water and a solution10. vitamin:A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet.11.Microorganisms:Microorganisms are tiny, mostly one-celled organisms capable of rapid reproduction under proper growth conditions.12.Food spoilage:Food spoilage is defined as any change in the organoleptic qualities (flavor, appearance odor or texture) of the food that makes the food unacceptable to the consumer.13.Shelf life: The time it takes a food product to deteriorate to an unacceptable degree under specific storage, processing, and packaging conditions.二、Fill in blanks1、Thanks to food science and technology and modern food manufacturing methods,nutritional deficiencies and inconsistent food availability can be addressed,harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness2、The main components in muscle are .Moisture Protein .Fat3、. the major Factors for fruit and vegetable deterioration are :①Enzymatic Changes; ②Chemical Changes; ③Physical Changes;④Biological Changes4、Enzymatic browning is usually undesirable when it occurs in foods such as apples, pears,lettuce（莴苣, 生菜）, potatoes, etc.5、Sensory quality of fruit and vegetable will be changed chemically for lipid oxidation; non-enzymatic browning; colour changes; flavour changes.6、The four major factors which affect fruit and vegetable nutrient degradation are light, oxygen concentration, temperature and water activity.7、Leavening Agents used to produce gas in batters that make baked products rise are steam,yeast and baking soda and powder8、in bread process, the dough should be avoid of over fermentation, if not, it will make cause gluen stretch, become weak and collapse, while coarse grain & sour odor due to excess acid production and less color in baked crust面包皮; 糕饼等的酥皮9、Milk is the first food of young mammals. It provides a high-quality protein, a source of energy, and vitamins and minerals.10、Carbohydrates are chains of repeating molecules of glucose and other sugars.11、Proteins are made up of chains of amino acids. There are different amino acids in a protein.12、Fats are made up of lipids. A lipid has a structure of three fatty acids molecules and a glycerol (甘油,丙三醇)molecule.13、A peptide bond is a chemical bond formed between two molecules when the carboxyl group of one molecule reacts with the amine group of the other molecule, thereby releasing a molecule of water.14、Protein has a very big MW（molecular weight ）, thus it can form hydrophilic colloid while protein is dissolved in water;15、Carbohydrates include monosaccharides; disaccharides; oligosaccharides and polysaccardies16、Natural Starch conformation is the mixture of amylose and amylopectin17、Vitamins are classified by their biological and chemical activity, not their structure.18、Vitamin divided by the solubility. Water-soluble vitamins (dissolve easily in water) 9 water-soluble (B1, 2, 3, 5, 6, 7, 9, 12 and C)19、Fat-soluble vitamins(absorbed through the intestinal tract with the help of lipids) 4 fat-soluble (A, D, E, K)20、The main groups of additives are: flavourings; colourings; preservatives and antioxidants; emulsifiers and stabilisers.21、Taste quality different from receptors for sweet, bitter, salty, sour, the 4 primary tastes, Cannot be reproduced by mixing of chemicals or of any of the 4 primary tastes22、Apart from adding flavourings to food enhances the taste , some other additives are used in food such as Colourings; Colourings;; Colourings ; Stabilizers23、the nutrition value of fat is that it can provide high energy , fat- soluble vitamin and essential fatty acid.24、fat have important role for food which be as carriers of flavor, advance food smooth texture and mouth feel, can be heat transfer.25、The microbial world comprised of 2 cellular types: (except virus) Eukaryotic cells (真核细胞, the Eucarya); Prokaryotic cells (原核细胞):26、Those microorganisms important in the food industry include the bacteria, viruses, yeasts, molds, and protozoans.27、Microorganisms growth curve in liquid has four phase: lag phase;exponential phase:stationary phase, decline phase:28、Growth of microorganisms can be manipulated by controlling some factors:①Nutrients available; ②Oxygen; ③Water; ④Temperature; ⑤Acidity and pH; ⑥Light; ⑦Chemicals29、Nutrients such as carbohydrates, nitrogen source(proteins) , energy source (such as fats ), growth factor (vitamins etc.), minerals and water, required by, mainly are also needed by microorganisms to grow.30、Factors affecting microbial growth in food preserve are Temperature; Relative humidity; Atmosphere; Modified atmosphere packaging (MAP)31、Food-borne illness （食源性病）----The sickness resulting from eating food contaminated with either bacterial toxins or by certain bacteria in the food, often resulting in vomiting（呕吐）, diarrhea（腹泻）and prostration（衰竭、虚脱）32、Food-borne diseases （食源性病）are most often caused by several species of bacteria, although viruses, parasites（寄生生物）, amoebas（阿米巴）and other biological as well as chemical agents may be responsible.三.please make the right choices .1、There are three kinds of muscles, which is mainly consumed and processed?(1)Skeletal muscles（骨骼肌,横纹肌）, （）(2)Smooth muscles（平滑肌）,(3)Heart muscles（心肌）.2、The main component part is protein except water to take up 18%～20%，80% solid in meat , Muscle Proteins can be classifild to three kinds, that is(1)Myofibrillar proteins（肌原纤维蛋白质）(2)Sarcoplasmic proteins（肌浆蛋白）(3)Stroma proteins（肉基质蛋白质）3、which is not Berries?(1)Grape （2）strawberry （3）coconut( √)4、which is not Pip fruits(仁果类果实)(1) apple, (2) pear, (3)chestnut（板栗）( √)5.which is not Foliar vegetables（叶菜类）?(1)spinach（菠菜），（2）celery芹菜（3）potato6.which is Floscular vegetables (花菜类）?(1)broccoli n. 甘蓝；花椰菜( √)(2)tomato番茄(3)mushroom7.Physical methods of reducing fruit and vegetable deteriorate(1)Heating (2)Cooling(3)Lowering of water content (drying/dehydration).√8.Physical methods of reducing fruit and vegetable deteriorate(1)Controlled and modified atmosphere storage(2) Irradiation（辐射）(3)Waxing（蜡封）of the surfa（水面）9.Chemical Methods of reducing fruit and vegetable deteriorate(1)Salting (2)Sugar addition (3)Canning10.Chemical Methods of reducing fruit and vegetable deteriorate(1)Artificial acidification (2)Ethyl alcohol addition （乙醇添加）(3)Antiseptic substance action（防腐剂作用）11、which are kinds of common used Flour(1)All-purpose flour（普通面粉；家用面粉；中筋面粉）(2)Cake flour（低筋面粉；蛋糕粉；细面粉）(3)Instant/quick-mixing flour（快速混合面粉）12、which are kinds of common used Flour(1)Instant/quick-mixing flour（快速混合面粉）(2)Self-rising flour（自发面粉----已含酵母的）(3)Whole wheat flour（全麦面粉）13、Fluids which do not obey Newton viscosity law are non-newtonian fluids. For example: （1）tomato puree （2）sour milk, (3)grease.14.What molecules are foods made of?1.Carbohydrates 2、water 3、Vitamins.15、What molecules are foods made of?1.proteins 2、fats 3、minerals16、Agents causing denaturation1 .Temperature 2. pH 3.Ionic strength (salts)17. Agents causing denaturation1. Enzymes2. Heat3. Oxidation18.Which one is hydrophilic gelatum?1.Tofu （）2.Soy-bean milk3.albumen（白蛋白）19. Which one is not hydrophilic colloid?1.albumen（白蛋白）2.tendon ( )k,20.which is not essential amino acid for human?1.methionine,2.lysine3.glutamic acid ( )21.which is essential amino acid for human?1.lysine ( )2.glutamic acid3.proline22. which is disaccharides:1.Maltose麦芽糖2.Frucose ( )ctose乳糖23. Which is not monosaccharides :1.Glucose2.Sucrose蔗糖( )3. Galactose半乳糖24.Whichm mineral is not major salt component?1.potassium,钾2.sodium,钠3.Al ( )25.Whichm mineral is major salt components1.Fe,2.Cu,3.calcium,钙( )26.The reasons for vitamin deficiency:(1) Shortage of resource ( ) (2) Reduced absorption ( )(3) Increase requirements ( )27.Which are Water-soluble vitamins include1.Vitamin A2.vitamin B ( )3.vitamin C. ( )28.Which are fat-soluble vitamins include1.Vitamin D ( )2.vitamin E ( )3.vitamin B29. Vitamins have diverse biochemical functions:Hormones (③),Antioxidants (④),Mediators of cell signaling and regulators of cell and tissue growth and differentiation (①),Precursors for coenzymes (②)①Vitamin A;②Vitamin B;③vitamin D;④Vitamin E30.which Microorganisms are Eukaryotic cells真核细胞1.fungi2.yeast ( )3.bacteria31.which Microorganisms are Prokaryotic cells (原核细胞):1.Bacteria ( )2.actinomyces放线菌3.yeast酵母菌32.Fermentation selects for the growth of one or more bacteria which then inhibit the growth of harmful microbes. Fermentation food is1.yogurt, ( )2.cheese, ( )3.buttermilk ( )33.These fermentation foods include,1 soy sauce, ( )2 alcoholic beverages, and ( ) 3.vinegar. ( )四、Please answer Yes or No after each items .1.Without fat, all meats taste almost the same! (√)2. During Rigor Mortis process,the cells will continue to produce energy (ATP) by breaking down glycogen reserves, which produces lactic acid, dropping the pH to 5.2-5.6. (√)3. Waxing of the surface retards the rate of moisture loss, and maintains turgor （皮肤饱满）and plumpness（丰满度；肥胖度）and may modify the internal atmosphere(√)4.Modified atmosphere packaging of strawberries (carbon dioxide-enriched air delays fungal growth延迟真菌生长(√)5Flour composition critical （面粉成分标准）for the fermentation and physical structure of the dough and finished bread. (√)6Flour-Usually “all purpose flour” used for baking breads. Main function is to give structure to the bread. (√)7Almost all of the gluten forms during the kneading stage. It is important to not add too much extra flour while kneading. This will make the dough far too stiff （硬的）.8、The role of milk in nature is to nourish(滋养)and provide immunological protection for the mammalian young. (√)9.Changing the shapes of proteins also changes their properties. They become easier to digest and moreuseful to the cells of the human body. (√)10. To make proteins, a cell must have all needed amino acids available simultaneously (√)11.If the diet supplies too little of any essential amino acid , protein synthesis is limited. (√)12.Biological value can be improved by feeding two or more low quality protein feeds together if they are complimentary(√)13.Overfeeding on protein does not increase the amino acid level, starvation does not decrease it(√)14.Amino acids will be sacrificed to provide energy and glucose if needed when glucose and fatty acids are limited(√)k, fruit, vegetables, meat, soups and sauces can all be dehydrated to stop them from spoiling(√)16.Water Activity large effect on chemical reactions and microbial growth rate(√)17.Sodium ions are necessary for regulation of blood and body fluids, transmission of nerve impulses, heart activity, and certain metabolic functions. (√)18.Severe dehydration(脱水) will lead to very high blood sodium concentrations,but too rapid correction may result in brain damage from cellular swelling. (√)19.Microorganisms, like other living organisms, are dependent on their environment to provide for their basic needs. Adverse conditions can alter their growth rate or kill them. ( √)20.Microorganisms growth changing with temperature would gain high quality and quantity products during process ( √)21.A spoiled food is not necessarily unsafe to eat, but unpalatable(味道差的) to the consumer. Foods are attacked in a variety of ways that are harmful to the quality of the food ( √)五、Please give the answer for each Question.1.what does the course of Introduction to Food Science (UK) focus on ?Introduction to Food Science (UK) is the required course for food science and engineering major , mainly Introducting and reviewing to food ingredients, processing, package, market and storage and their complex relationship in bilingual language (English and Chinese ), while it is explored that how these factors affect the quality and safety of food.2.what is the request for students after course ?after the course, students should understand and master the basic components of food and the most commonly process , technology and equipment used in food processing , integrating the professional talent necessary to develop advanced products basing on the professional theory and professional English, which is the basis for students entering the higher grades to learn more advanced theory and more specialized knowledge.3.what the concepts of food science and technology ?Food Science is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and whole some food.In practice, the terms food science and food technology are often used interchangeably.4.How important is fat in food?fat has some nutrition value as essential fatty acids to provide high energy, which be adventage for fat-soluble vitamin. Fat is good for carriers of flavor, smooth texture and mouth feel, while it is heat transfer media.5、what are requirements on varieties used for processing?（1）To consider of the yield, supply period, storage time, edible part ratio, physical quality, chemical compositions and sensory quality when choosing fruits and vegetables（2）The texture, chemical composition, yield, processing characteristics and harvesting time are closely related to the variety of fruits and vegetables（3）The fruits used for processing should follow the requirements below: high acid，adequate ratio of sugar to acid, small core and stone, rich pulp（果肉）, tight and micromesh（细致的）texture, strong heat endurance, bigger percentage of edible part, and with good color, aroma and taste.（4）The vegetables used for processing should be rich in pulp（果肉）, have tender and micromesh texture, less crude fiber, much edible part and good color.6. The standards for a good variety of fruit and vegetable:①Stable and yield.②Long period’s supply.③Convenient to mechanized farming and harvesting④Strong resistance to plant diseases and insect pets，long storage time，good adaptability.⑤Sensory quality meets there quirements of processing.7.What are the Enzymic Changes for fruit and vegetable ?Oxidation of phenolic substances (苯酚) by phenolase (苯酚酶) (leading to enzymatic browning酶促褐变);• Sugar - starch conversion by amylases(淀粉酶);• Post-harvest demethylation（脱甲基化）of pectic substances （果胶物质）8.What are the principles thof Preservation that sugar used in jam and jelly can prevent the growth of microorganisms?(1)Add sugar to increase osmotic pressure（渗透压）to prevent microorganism development.(2)In food preservation with sugar, water activity can’t be reduced < 0.845 --- sufficient for bacteria andyeast inhibition, but does not prevent mold attack.9.what is gluten and How about is it in bread process?Gluten consists of two protein: -Glutenin （麦醇溶蛋白）and -Gliadin （麦谷蛋白）• They interact with each other by the kneading（和面；揉捏和）of a wet dough, to form a ‘protein complex• Gluten is a highly elastic material–Protein complex gives bread structure and elasticity and essential doe the leavening process–Poorly formed or absent in nonwheat flours–Most commercial breads contain some wheat10、How does baking powder make cakes rise?Baking powder contains:sodium hydrogencarbonate (碳酸氢钠). When this is heated during cooking it breaks down into sodium carbonate, carbon dioxide gas and water.---It is the carbon dioxide gas that makes the cakes rise.11、Yeast makes bread rise?!1.Yeast is a type of fungus. It is used to make bread rise. Bread is usually made from wheat flour. As yeast digests the carbohydrates in flour it produces carbon dioxide.2.Making bread from yeast is an aerobic reaction. This means it needs oxygen.3.Once the yeast has been added, the uncooked dough is left to rise.12、What is the chemistry of milk?The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.Cows’milk consists of about 87% water and 13% dry substance. The dry substance is suspended or dissolved in the water.13.Why do eggs look different before or after cooked?Eggs are a protein food and so are made up of amino acids. When eggs are cooked they become firmer. This is because cooking eggs changes the shape of the amino acids chains. This is called denaturing.14.what is the protain isoelectric point ?At isoelectric point (specific for each protein),positive charges = negative charges →total charge = 0No charge –no repulsion –clotting of protein – e.g. production of dairy products (milk isoelectric point at pH 4.5)15.how about is the results after that enzymes act on protein ?1.Proteolytic enzymes (pepsin（胃蛋白酶）, rennin（凝乳酶）, trypsin（胰蛋白酶）) hydrolyze peptide bonds of protein →can lead to large changes in structure & function2.Desirable & undesirable changes during processing & storage of proteins3.Lead to changes in peptide side chains, make some amino acids unavailable, indigestible16、what is the most common food proteins in our daily food?Egg white, blood usually contain albumin白蛋白, but myofibrillar protein（肌纤维蛋白）is from Actin, myosin（肌球蛋白）in muscles.Gluten（谷蛋白、麸质或面精）in wheat can make dough good structure for bread making. most Connective tissue inLigaments（韧带）, fibrous contains much more collagen（胶原蛋白）, while milk protein mainly is casein(酪蛋白).17、What is the physiological functions of proteins & amino acids?Composition of body, improve growth• Composition of enzymes and hormone, regulate biological function• Form antibody, improve the immune-activity of body• Regulate osmotic pressure, otherwise protein-energy malnutrition.• Supplement of energy• Keep the flexible of skin• Transport fat, iron, oxygen and CO218、What is Physiologic roles of Lipids and Fats?(1).Source of energy (during sustained activity)1 g food lipid can produce 37.7kJ (9kcal) energy in body.(2). Structure of cell membrane.(3). maintain body temperature normally.(4). Protect viscera (脏器) from harmful.(5).Play some role in endocrine(内分泌作用).(6).Offer essential fatty acid. Such as linolie acid亚油酸, linolenic acid -亚麻酸。
食品科学-习题集(含答案)
《食品科学》课程习题集一、单选题1.国际上采用的标准商业冻藏温度是（）。
A、－10℃B、－5℃C、－18℃D、－30℃2.罐头净重是指（）。
A、罐头食品总重B、容器的重量C、罐头食品总重－容器的重量D、罐头固体食品的重量3.干制后对食品水分的要求是（）。
A、10～15%B、3～5%C、0.5%D、20％4.泡沫干燥的产品的特点具有（）。
A、价格低B、速溶C、产品发泡D、密度高5.中国食品工业产值占世界食品工业产值的比例是（）。
A、3％B、10%C、15％D、30％6.罐头排气最常用的排气方法是（）。
A、加热排气B、热罐装C、蒸汽喷射D、真空排气7. D值与细菌带菌量（）。
A、无关B、有关C、带菌量多D值大D、带菌量多D值小8.食盐的防腐作用有（）。
A、脱水B、降低水分活度C、生理毒害D、以上全部9.苯甲酸和山梨酸均属于（）。
A、酸性防腐剂B、碱性防腐剂C、中性防腐剂D、低剂量防腐剂10.食品辐照用的辐照源主要采用（）。
A、钴60B、铀235C、X射线D、以上全部11.超高温瞬时杀菌技术适用于（）。
A、固态食品B、液态食品C、半固态食品D、以上全部12.流化床冻结适用于（）。
A、颗粒形食品B、条装食品C、片状食品D、以上全部13.食品干制过程的核心问题是（）。
A、湿热转移B、水分转移C、品质变化D、水分梯度14. 2004年我国食品工业总产值为（）。
A、1000亿元左右B、6000亿元左右C、10000亿元左右D、16000亿元左右15.食品科学依托的基础学科主要是（）。
A、生物学科B、化学学科C、工程学科D、以上全部16.喷雾干燥的喷雾系统生产上主要有（）。
A、压力喷雾B、气流喷雾C、离心喷雾D、以上全部17.液氮喷淋冻结在冻结速度上属于（）。
A、缓慢冻结B、快速冻结C、中速冻结D、以上全部18.金属罐圆罐编号按（）。
A、外径外高B、外径内高C、内径外高D、内径内高19.食品盐渍和糖渍在保藏原理上属于（）。
食品科学概论试题
⾷品科学概论试题第⼀章填空：1.⾷品科学是⼀门（交叉）学科，是整合和应⽤⽣物学、化学、物理学、医学以及⼯程学等基础学科理论去研究（⾷品的性质）、（导致⾷品变质的因素）、（加⼯过程原理）以及（改造⾷品以满⾜公共需求）的学科。
2.⾷品科学的任务是：（提⾼⼈民的健康⽔平）、（为开创新⾷品奠定理论基础）、（保证⾷品的安全与卫⽣）、（推动⾷品法规与标准化建设）。
第⼆章判断1、制作⾷品泡沫时，⼀般都是先打发泡，然后再添加糖，以使泡沫稳定。
（√）2、虎克定律：在弹性极限范围内，物体的应变与应⼒的⼤⼩成反⽐。
（×）3、应⼒松弛时间：τM=η/E，表⽰应⼒松弛快慢，黏性越⼤，应⼒松弛时间越长（√）4、⼴义麦克斯韦模型模拟实际黏弹性体应⼒松弛性质。
⼴义开尔芬模型模拟实际黏弹性体蠕变性质。
（√）5、⾷品有⼀个很短的应⼒松弛过程，从⽛齿的咬合到重新张开间有短暂的静⽌期，麦克斯韦模型的应⼒松弛时间为6-8s，⼝感柔软。
当松弛时间达到10-14s时，⼝感较硬。
（√）6、在动态粘弹性的测量中，当应⼒和应变很⼩时，各模量与时间呈线性关系。
（√）7、布拉本德粉质仪是搅拌型测试仪。
淀粉粉⼒测试仪是搅拌型测试仪。
（√）问答题1、消泡原理：答：消泡剂滴⾄泡膜时，会在膜表⾯扩散。
在消泡剂扩散之处，表⾯张⼒局部降低，使得这部分膜变得很薄⽽导致破裂。
2、果实成熟过程的变化：答：未成熟的果实细胞间含有⼤量原果胶，它不溶于⽔，与纤维素、半纤维素等组成坚固的细胞壁，组织坚硬；随着成熟的进程，原果胶⽔解成⽔溶性果胶，溶⼊细胞液内，使果实组织变软⽽有弹性；最后，果胶发⽣去甲酯化作⽤，⽣成果胶酸，果胶酸不会形成凝胶，果实变成软溏状态。
第三章填空：1.Ostwald熟化是由于不同直径的⽓泡之间（⽑细管压⼒差），⼩泡中的⽓体会向⼤⽓泡转移，导致⼤⽓泡越变越⼤，⼩⽓泡越变越⼩，最终消失。
2.泡沫体系的稳定机制：（⽓体扩散）、（⽑细流动）、（重⼒排液）、（Ostwald熟化）。
《食品科学导论教学资料》食品科学导论-复习精华.docx
1.食品工业可分为四个主要部分：生产、制造/加工、物流、营销2.许多公司并不直接销售食品，但与食品工业密切相关，它们被称为关联工业3.营养是依靠人类进食过程以提供他们生长和保持健康所必需的养分4.营养素是天然存在于食物中的化学物质5.六大营养素：蛋白质、脂质、碳水化合物、维生素、矿物质和水6.葡萄糖（右旋糖）、果糖和半乳糖是三种常见的己糖7.蔗糖是最常见的二糖8.二糖：蔗糖、乳糖、麦芽糖9.淀粉是以葡萄糖为基本单位连接成长链而形成的多糖10.淀粉分子存在形式：直链淀粉和支链淀粉11•纤维素是葡萄糖分子以1・4连接的聚合物12.氨基酸由肽键相连接，肽键由一分子氨基酸上的氨基（——NH2）与另一分子氨基酸上的酸性基团（——COOH）缩合而成13.脂质是食品中一种可溶于有机溶剂的物质，它包括廿油三酯、脂肪酸、磷脂、某些维生素和胆固醇14.不饱和的脂肪酸含有双键。
具有一个双键的脂肪酸称为单不饱和脂肪酸，含有两个或两个以上双键的称为多不饱和脂肪酸15.由3分子脂肪酸与1分子甘油结合而成的食品脂肪称为甘油三酯16.维生素可分为脂溶性和水溶性两类17.脂溶性维生素包括：维生素A、维生素D、维生素E和维生素K1&水溶性维生素包括：B族维生素和维生素C19.矿物质，七种常量物质：钙、磷、钾、钠、氯、镁、硫20.必需氨基酸：苯丙氨酸、色氨酸、组氨酸、缎氨酸、亮氨酸、异亮氨酸、赖氨酸、蛋氨酸、苏氨酸、精氨酸21.蛋白质缺乏发展中国家人们饮食中缺乏导致了饮食疾病：恶性营养不良或消瘦22.恶性营养不良源自饮食中热量充足而蛋白质缺乏造成的，一般症状为腹部浮肿、表情极端淡漠23.消瘦源自饮食中蛋白质的营养价值，最终与合成蛋白质所需要的氨基酸有关24.影响蛋白质利用的因素：必需氨基酸的比例、饮食中蛋白质含量、个人的生理状态、可消化性25.含两个双键的十八碳脂肪酸称为亚油酸26.不同营养成分包括水或干物质，粗蛋白质，乙瞇浸提物或脂肪，粗纤维，游离氮以及灰分或总矿物质27.关键品质包括颜色、风味、质地、安全性、健康作用、货架期及方便性2&外观分为两类：颜色品质、几何品质29.颜色测定为进一步测定颜色，來自食品的折射光分成三部分：明亮度。
食品科学导论练习题库(附参考答案)
食品科学导论练习题库（附参考答案）一、单选题（共50题，每题1分，共50分）1、维生素D主要存在于动物性食品中,其中主要以()。
A、肉类B、蛋类C、海产鱼肝D、乳类正确答案：C2、微生物在固体平板上生长的集团称A、混浊B、菌落C、菌膜D、菌苔正确答案：B3、下列食品添加剂中属于安全防腐剂的是()。
A、苯甲酸钠B、山梨酸C、亚硝酸钠D、苯甲酸正确答案：B4、常用化学防腐剂().A、BHAB、TBHQC、山梨酸钾D、异抗坏血酸正确答案：C5、果蔬中有收敛性涩味且对制品风味具有重要作用的物质是（)。
A、有机酸B、糖苷C、氨基酸D、单宁正确答案：D6、空气对流干燥过程中，下列因素中既影响恒率干燥阶段的速率，也影响降率干燥阶段速率的是（）。
A、温度B、大气压力C、相对湿度D、空气流速正确答案：A7、反映食品一般性污染状况的微生物指标是（）。
A、霉菌数B、大肠菌群C、菌落总数D、酵母菌数正确答案：C8、下述()可作为机体利用的直接能源。
A、脂肪B、维生素C、蛋白质D、糖类正确答案：D9、以下哪一项不属于粮谷类食物的特征。
（）A、以蛋白质为主要营养成分。
B、常食不厌、供应充足。
C、成本较低、便于流通。
D、可以转化为动物性食品。
正确答案：A10、下列食物中,脂肪含量最多的是()A、鸭肉B、核桃C、鱼肉D、猪肉正确答案：B11、下述碳水化合物中,能被机体消化、吸收、利用的是()。
A、果胶B、阿拉伯胶C、纤维素D、淀粉正确答案：D12、容易导致龋齿的糖类是()。
A、山梨醇B、葡萄糖C、麦芽糖D、蔗糖正确答案：D13、防止冻肉脂肪酸败的重要因素之一是()。
A、控制微生物B、控制湿度C、控制风速D、控制温度正确答案：D14、果蔬中有机酸的含量通常以果实中含量最多的一种有机酸来表示，如葡萄以酒石酸表示，柑橘以何种有机酸表示？（）A、苹果酸B、草酸C、柠檬酸D、琥珀酸正确答案：C15、大脑没有能量储备,必须依靠血液中()来供能。
食品学科导论考试题库
食品学科导论考试题库一、选择题1. 食品科学是一门研究什么的学科？A. 食品的加工技术B. 食品的营养成分C. 食品的安全性和健康性D. 所有以上选项2. 下列哪项不是食品加工过程中常见的物理变化？A. 颜色变化B. 质地变化C. 营养成分损失D. 微生物数量增加3. 食品保藏的主要目的是什么？A. 提高食品口感B. 延长食品保质期C. 增加食品营养价值D. 改变食品形态4. 食品中的微生物污染主要来源于哪里？A. 空气B. 水源C. 土壤D. 所有以上选项5. 食品添加剂的主要作用是什么？A. 提高食品的营养价值B. 改善食品的感官品质C. 延长食品的保质期D. 增加食品的重量二、填空题6. 食品科学中的“HACCP”代表的是________________。
7. 食品中的三大营养素包括蛋白质、脂肪和______________。
8. 食品加工过程中，_________是指食品在加工、储存、运输过程中因微生物活动而变质的现象。
9. 食品中的______________是指食品在加工、储存、运输过程中因氧化作用而变质的现象。
10. 食品中的农药残留主要来源于______________。
三、判断题11. 食品科学是一门综合性学科，涉及化学、生物学、物理学等多个领域。
（）12. 食品加工过程中，食品的营养成分不会发生变化。
（）13. 食品添加剂的使用是不受限制的，只要能够提高食品品质。
（）14. 食品的保质期是指食品在特定条件下保持其品质和安全性的最长时间。
（）15. 食品的感官评价只能通过视觉和嗅觉来进行。
（）四、简答题16. 简述食品科学的主要研究内容。
17. 解释什么是食品的微生物污染，并举例说明常见的微生物污染类型。
18. 描述食品添加剂的分类及其在食品加工中的作用。
19. 阐述食品保藏技术的重要性及其常见的保藏方法。
20. 讨论食品标签的重要性及其包含的主要信息。
五、论述题21. 论述食品科学在现代社会中的重要性及其对人类健康和生活质量的影响。
大学食品导论考试题及答案
大学食品导论考试题及答案一、选择题（每题2分，共20分）1. 食品科学主要研究的内容包括以下哪项？A. 食品的营养成分分析B. 食品的加工与保存技术C. 食品的感官评价D. 所有以上选项答案：D2. 下列哪项不是食品添加剂的主要功能？A. 增加食品的营养价值B. 提升食品的感官品质C. 延长食品的保质期D. 作为食品的主要成分答案：D3. 食品腐败变质的主要原因是？A. 微生物的生长和大量繁殖B. 食品自身的酶促反应C. 食品接触氧气D. 食品温度过高答案：A4. 哪种维生素在高温下最容易被破坏？A. 维生素AB. 维生素BC. 维生素CD. 维生素D答案：C5. 食品中的哪种成分与心血管疾病的发病率密切相关？A. 蛋白质B. 脂肪C. 碳水化合物D. 矿物质答案：B6. 下列哪种物质不是食品中的三大营养素之一？A. 糖类B. 油脂C. 维生素D. 蛋白质答案：C7. 哪种类型的食品最适合采用巴氏杀菌法进行处理？A. 罐头食品B. 干燥食品C. 液态奶制品D. 冷冻食品答案：C8. 食品中的哪种物质可以作为食品的天然防腐剂？A. 盐B. 糖C. 醋D. 所有以上选项答案：D9. 下列哪项是食品加工过程中常见的非热杀菌技术？A. 高温杀菌B. 微波杀菌C. 超高压杀菌D. 辐射杀菌答案：C10. 哪种食品添加剂被广泛用于防止食品氧化？A. 抗坏血酸B. 柠檬酸C. 乳酸D. 碳酸氢钠答案：A二、填空题（每空1分，共10分）11. 食品的感官评价包括_______、_______、_______三个方面。
答案：视觉、嗅觉、味觉12. 食品中的微生物可以通过_______、_______、_______等方式进行控制。
答案：加热、冷藏、干燥13. 食品中的蛋白质主要来源于_______、_______、_______等食品。
答案：肉类、豆类、乳制品14. 食品添加剂的使用必须符合_______、_______、_______的原则。
食品科学概论习题及解答doc
食品科学概论习题及解答doc概念题：1.食物：人体生长发育、细胞更新、组织修复和功能调节所必需的营养素。
它也是产生热量、维持体温和进行体力活动的能源。
它可以是一种含有供人类食用的营养物质的自然有机体，也可以是营养丰富物质的总称。
食品：以特定方式加工供人类食用的食品食品加工：以农产品、畜产品及水产品等为主要原料，采用物理、化学、生物等方法，获得更具价值、满足人类需求的食品。
保藏加工/初级加工：资源保藏目的,尽可能采用非常态条件,以减少原料中的营养素损失。
产品加工/深加工：以产品开发为目的，尽可能采用各种技术和设备，生产出色、香、味俱全的品种繁多的食品，丰富人类的物质生活2.营养素：食物中可给人体提供能量、机体构成成分和组织修复以及生理调节功能的化学成分。
必需营养素（必需氨基酸、牛磺酸，必需脂肪酸、epa、dha）牛磺酸：牛磺酸是一种特殊的氨基酸，主要存在于肌肉、血小板和发育中的神经（中枢）系统中。
参与谷氨酸的形成，被认为是一种神经递质，在初乳中含量丰富。
半胱氨酸在体内氧化和脱羧的产物，可与胆汁酸结合形成胆汁盐。
3.主料：食品加工中用量较大、未经深加工过的农副产品（包括糖、面、油、肉、蛋、奶等）辅料/配料：消耗量小的农副产品深加工。
可分为淀粉、变性淀粉、淀粉糖、糖醇、低聚糖、蛋白质等。
食品添加剂:指为改善食品的品质和风味，或者为了加工工艺和贮存的需要，在食品加工过程中加入食品中少量的天然或化学合成物质。
食品添加剂主要有着色剂（改变食品外观）、调味剂（增加食品的味道）、防腐剂（防止食品腐烂变质）、营养强化剂（增强食品的营养价值）。
食品安全卫生法（gb2706）对使用食品添加剂的剂量有着严格限制。
食品添加剂的正确使用有三大原则：使用标准、剂量等在gb2760内找的到；使用的对象要说明；使用的限量有明确要求。
只有同时满足这三大原则，才可以安全的使用食品添加剂。
4.营养金字塔/膳食营养宝塔：人为制造出的像金字塔形状的为应对人生理特征而做的一个黄金三角，为了指导人们合理营养。
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Chapter 1Overview of Food ScienceReview Questions (P18)1.Away-from-home meals captures 45 percent of the U.S. food dollar. (P10)2.Why have the international activities of food industries increased? (P16)Aside from the worldwide demand for food and food products, the recent trends to decrease trade tariffs has stimulated the international activities in the food industry.Improvements in transportation and communication have also increased the international activities of food industries. all seven product lines along which the food industry is divided. (P4)Cereal and bakery productsMeat, fish, and poultryDairy productsFruits and vegetablesSugars and other sweetsFats and oilsNonalcoholic beverages/alcoholic beverages4.List the four artificial divisions of the food industry. (P4)ProductionManufacturing/processingDistributionMarketing5.Consumption of cheese has increased, whereas consumption of red meat has declined overthe last 27 years. (P17)6.List four reasons that influence people and the kind of food they eat. (P17)The kinds of foods people eat change in response to many influences, such as demographic shifts; supply of ingredients; availability and costs of energy; politics; scientific advances in nutrition, health, and food safety; and changes in lifestyle.7.About 10000 new food products are introduced each year. (P17)8.Explain how the consumer votes in the marketplace. (P3)Consumers vote every day in the marketplace with their dollars.9.Define an allied industry. (P11)An allied industry produces nonfood items that are necessary for marketing food.pare the spending on food in the United States to that of Spain and Greece. (P6-7) Americans spent only about 8 percent of their personal consumption expenditures for food to be eaten at home. This compares with 18 percent for Spain and 32 percent for Greece. Chapter 2Review of Chemistry (P31)1.The atom is the smallest unit of an element that still exhibits the properties of that element.(P21)2.Define a molecule. (P26)A molecule is the smallest identifiable unit into which a pure substance can be divided and still retain the composition and chemical properties of that substance. and describe the two divisions of metabolism. (P28)Anabolism, reactions involving the synthesis of compounds.Catabolism, reactions involving the breakdown of compounds.4.List the elements most important to life. (P22)The elements important to life include carbon, hydrogen, nitrogen, and oxygen.5.How are covalent bonds formed? (P22)Covalent bonds are formed by the sharing of a pair of electrons.6.The atomic number of an atom is the total number of protons. The atomic weight of an atomis the total number of protons plus neutrons. (P21)7.Salt is an example of a/an ionic bond. (P25)8.Explain the oxidation-reduction reaction. (P26)The rusting of metals, the process involved in photography, the way living systems produce and use energy, and the operation of a car battery are but a few examples of oxidation-reduction reactions.9.Chemical properties of an element are determined by the number of electrons in theoutermost energy level of an atom. (P22)10.All carbon atoms have four bonds to account for. What are the names of the bonds? (P29) Each carbon can connect to another carbon, a hydroxyl, a hydrogen, an amino group, an oxygen.Carbon-carbon bonds; carbon-hydroxyl bonds, carbon-hydrogen bonds, carbon-amino bonds; carbon-oxygen bonds.Chapter 3 Chemistry of Foods (P62)1.What is the chemical composition of a carbohydrate? (P34)A carbohydrate is composed of carbon and water and have a composition of C n(H2O)n.2.List the three functions of proteins in food. (P48)Proteins contribute to the color, texture, and flavor of foods.3.What is the difference between a monosaccharide and a disaccharide? (P35)A monosaccharide may have 5 or 6 carbons. A disaccharide is made of two monosaccharides. five functions carbohydrates play in foods. (P34-35)Carbohydrates enhance flavor, contribute to texture, prevent spoilage, influence color, and give structure.Flavor enhancing and sweetening due to caramelization Water binding Contributing to texture Hygroscopic nature/water absorption Providing source of yeast food Regulating gelation of pectin dispersing molecules of protein or starch Acting to subdivide shortening for creaming control crystallization Preventing spoilage Delaying coagulation protein Giving structure due to crystals Affecting osmosis Affecting color of fruits Affecting texture (viscosity, structure) Contributing flavor other than sweetness5.Explain two functions of water in the body. (P58)Carries nutrients and wastesn Maintains structure of molecules Participates in chemical reactions Acts as a solvent for nutrients Lubricates and cushions joints, spinal cord, and fetus (during pregnancy) Helps regulate body temperature Maintains blood volume6.Triglycerides, fatty acids, phospholipids, some pigments, some vitamins, and cholesterol areclassed as lipids. (P48)7.Fatty acid molecules that are unsaturated contain what are known as double bonds. A fattyacid that contains one double bond is called mono- unsaturated. Fatty acids that contain two or more double bonds are called polyunsaturated. (P50)8.List the fat- and water-soluble vitamins. (P53)Fat soluble vitamins include vitamins A, D, E, and K.The water-soluble vitamins include the B vitamins and vitamin C.9.Choline is part of several major phospholipids critical for normal membrane structure andfunction, is used by the kidney to maintain water balance, and is used to produce the important neurotransmitter acetylcholine. (P59) ten minerals important in nutrition. (P55)Microminerals important in nutrition include:Chromium Cobalt Copper Fluorine Iodine Iron Manganese Molybdenum Nickel Selenium Silicon Tin Vanadium ZincChapter 4 Nutrition and digestion (P79-80) six minerals required by the body. (P73)Calcium; Phosphorus; Iron; Copper; Magnesium; Sodium; Potassium; Chloride; Zinc; Iodine; Manganese; Selenium.2.Identify the protein requirement for a 19-year-old male and female. (P68)Protein needs is about 61 grams per day for a 19-year-old male and is 44 grams per day for a female at the same age.3.Describe the function of protein in diet. (P69)Protein provides essential amino acids, and nitrogen for the synthesis of other nitrogen-containing compounds.Enough protein in the diet can prevent the dietary diseases kwashiorkor or marasmus. Protein provides essential amino acids.Protein also provides nitrogen for the synthesis of purines, pyrimidines, porphyrin in nucleic acids, ATP, hemoglobin, and cytochromes.Enough protein in the diet of people can prevent the dietary diseases kwashiorkor or marasmus.4.How many calories are in 1 gram of protein, carbohydrate, fat, and alcohol? (P65)Proteins and carbohydrates provide about 4 calories per gram. Fat contributes about 9 calories per gram. Alcohol supplies about 7 calories per gram.5.Linoleic acid is an essential fatty acid. (P71)6.Identify the organ of digestion that receives enzymes from the pancreas. (P76)The small intestine receives enzymes from the pancreas.7.During digestion, enzyme such as aminopeptidase, carboxypeptidases, and dipeptidaseconvert polypeptides into amino acids. (P77)8.What nutritional deficiency causes kwashiorkor and marasmus? (P69)Protein deficiencies can lead to kwashiorkor or marasmus.9.List five essential amino acids. (P69)Phenylalanine; Tryptophan; Histidine; Valine; Leucine; Isoleucine; Lysine; Methionine; Threonine; Arginine10.What factor determines protein quality? (P69)Ratios of essential amino acid.Chapter 5Food composition (P87)1.How many Calories and grams of protein are in 3 oz. of Froot Loops ®cereal? (P578)330 kilocalories (Calories) and 6 grams of protein are in 3 oz. of Froot Loops ®cereal.2.How many grams of fat are in one slice of cheese pizza? (P588)9 grams of fat are in one slice of cheese pizza.3.Describe item #4270. (P580)3 grams of water, 185 kilocalories, 2 grams of protein, 11 grams of fat, 18 milligrams of cholesterol, 26 grams of carbohydrate, 13 milligrams of calcium, 34 milligrams of phosphorous, 1 milligram of iron, 82 milligrams of potassium, 82 milligram of Sodium, 20 IU of V A, 0.06 milligrams of thiamin, 0.06 milligrams of riboflavin, and 0.6 milligrams of niacin are in 4 chocolate chip cookies.3g water, 185 Cal, 2g protein, 11g fat, 18mg cholesterol, 26g carbohydrate, 13mg Ca, 34 mg P, 1mg Fe, 82mg K, 82mg Na, 20 IU V A, 0.06mg thiamin, 0.06mg riboflavin, and 0.6mg niacin are in 4 chocolate chip cookies.4.List three methods for determining the composition of food. (P83)The methods for determining the composition of food are spectrophotometry, liquid chromatography, and gas chromatography.5. A small calorie is defined as the amount of heat required to raise the temperature of one gramof water one ℃. (P84)6.Describe two uses of a food composition table. (P86)Food composition tables are used to evaluate the nutritional value of food supplies, to develop food distribution programs, to plan and evaluate food consumption surveys, to provide nutritional counseling, and to estimate the nutritional content of individual diets.Food composition tables are used to evaluate diets and food supplies. four factors that affect the nutrient content of foods. (P83)Nutrient content of foods is influenced by variety, season, geographical differences, stage of harvesting, handling, commercial processing, packaging, storage, display, home preparation, cooking, and serving.8.Explain the relationship between Calorie, Kcal, calorie, and cal. (P84)A Calorie is a metric unit of heat measurement. The small calories (cal) is the amount of heat required to raise the temperature of 1 gram of water from 14.5° to 15.5 ℃.A large calorie, or kilocalorie (Cal), usually referred to as a calorie and sometimes as a kilogram calorie, equals 1000 cal.9.Identify the following abbreviations: oz, mg, IU, RE, mono, sat, poly, carb, chols. (P86)Oz=ounce, mg=miligram, IU=International Unit, RE=Retinol Equivalent, mono=monounsaturated, sat=saturated, poly=polyunsaturated, carb=carbohydrate, chols=cholesterol.10.In terms of energy and protein, what is the difference between a slice of white bread and aslice of whole wheat bread?(P576)A slice of white bread provides less energy and protein than a slice of whole wheat bread does.Chapter 6 Quality factors in foods (P107)1.List three components of reflected light used to define colors. (P91)Value, hue, and chroma. one instrument used to measure texture. (P93-94)Compressimeter—determine the compressibility of cakes and other “spongelike ” products; Penetrometer—measure gel strength;Warner-Bratzler shear apparatus—evaluating meat tenderness;Brookfield viscometer—measure the viscosity;Succulometer;Tenderometer.3.Discuss what humans can taste and what they smell and how this forms food flavor. (P95) Humans can taste sweet, salty, sour, and bitter and smell fruity, astringency, sulfur, hot. Food flavor is a combination of taste and smell.4.Identify the following acronyms: AMS, HACCP, TQM, GMP, CID. (P99, 104-106) AMS—the Agricultural Marketing ServiceHACCP—Hazard Analysis and Critical Control PointTQM—Total Quality ManagementGMP—Good Manufacturing PracticesCID—Commercial Item Descriptions5.Industry and AMS develop and maintain CIDs. (P99)6.List six factors that can influence the flavor of food. (P96)Depending on the food, flavor can be influenced by bacteria, yeasts, molds, enzymes, heat/cold, moisture/dryness, light, time, additives.7.Changes in the texture of food are often due to water status. (P94)8.What qualities do consumers expect of their food? (P106)Consumers expect certain qualities from their food. These include color, flavor, texture, and even size.9.The study of the science of the deformation of matter is called rheology. (P93)10.How do fats or lipids affect the texture of food? (P97)Lipids (fats) are softeners and lubricants used in cakes.Chapter 7 Unit operations in food processing (P122-123)1.The manufacture of ice cream is an example of a/an swept surface heat exchanger. (P117)2.Why are foods packaged? (P120)Packaging is used for a variety of purpose including shipping, dispensing, improving the usefulness of the product, and protection from microbial contamination, dirt, insects, light, moisture, drying, flavor changes, and physical alterations.Attractive packaging also helps with marketing of the food product.3.Specific heat is the amount of heat required to change the temperature of a unit mass ofproduct a specific temperature without changing the material. (P115) the three methods for separating foods. (P111-113)Three methods for separating foods are cream separator, clarification, and membrane processes.5.What are the two types of fluid flow pumps? (P114)Centrifugal pump and positive pump are two types of fluid flow pumps.6.Plate heat exchanges pass fluid over a plate where a heating or cooling medium is beingpassed up or down on the other side of the plate. (P116)7.List the four factors affecting the mixing of food products. (P114)Factors affecting the mixing of food are design of impeller, diameter of impeller, speed, and baffles.8.Why is it important to handle food materials carefully? (P110)To maintain sanitary conditions, minimize losses, maintain quality, and minimize bacterial growth.9.Explain the three common methods of drying foods. (P119)Three common methods of drying are sun or tray drying, spray drying, and freeze drying. 10.List three membrane processes for separating food products. (P112)Reverse osmosis, ultrafiltration, and microfiltration.Chapter 8 Food deterioration (P136) the two environmental conditions that affect microbial growth on food. (P127) Environmental conditions that affect microbial growth include temperature and oxygen. the three general categories of food deterioration. (P125)The three general categories of food deterioration are: physical, chemical, and biological.3.Some of the post harvest enzymes are desirable in food preservation. (P136)4.Why do foods have a shelf life? (P136/125)All foods undergo deterioration. All foods have a time limit of their usefulness—shelf life. 5.The growth of aerobes is slowed by removing the oxygen; while providing oxygen limits thegrowth of anaerobes. (P135)6.List four factors that cause food deterioration. (P125)Factors that cause food deterioration are many, including light, cold heat, oxygen, moisture, dryness, othertypes of radiation, enzymes, microorganisms, time, industrial contaminants, and macroorganisms (insects, mice, and so on).7.What is a food-borne disease? (P127)Food-borne disease is any disease resulting from the consumption of food.8.Give four preservation techniques to prevent food deterioration. (P132-135)Food preservation involves the use of heat, cold, drying, acid, sugar and salt, smoke, atmosphere, chemicals, radiation, and mechanical methods.9.Why are some fruits and vegetables washed immediately after being picked? (P128)Some fruits and vegetables are washed to remove internal heat and cool immediately after being picked in order to minimize post-harvest biochemical changes. four food enzymes and describe their function. (P129-131)Ascorbic acid oxidase, oxidize ascorbic acid to dehydro form destroying the browning prevention ability.Beta-amylase, with fungal glucoamylase produces mixtures of fermentable sugars: glucose, maltose.Bromelain, acts on collagen to hydrolyze peptides, amides, and esters from the non-reducing end.Catalase, removes residual H2O2 treated foods, converts H2O2 to H2O and oxygen.Chapter 9 Heat (P154)1.The most heat resistant microbe in canned foods is Clostridium botulinum. (P144)2.What are the two main objectives of pasteurization? (P143)Destroy all pathogenic microorganisms that might grow in a specific product;Extension of shelf life by decreasing number of spoilage organisms present. four types of preservatives achieved by heating. (P142)Sterilization, commercial sterility, pasteurization, and blanching.4.In the thermal death curve, the D value relates to the time to reduce the number ofmicroorganisms, and the Z value relates to the temperature required to decrease the microorganisms. (P148)5.Heating before packaging requires what type of packaging? (P148)Heating after packaging requires aseptic (germ-free) packaging.6.Conduction heating is thermal transfer due to collisions of hot food particles with cooler ones.(P145)7.What is the difference between a still retort and an agitating retort? (P149)In the still retort process, the product is placed in a container and then heated in steam atmosphere without agitation.In the agitating retorts the product is agitated during cooking.8.Identify the two factors to pick the right heat treatment severity for a specific food. (P143)To pick the right heat treatment severity for a specific food, two factors must first be determined:Time-temperature combination required to inactivate the most resistant microbe;Heat penetration characteristics of the food and the container.9.Define conduction heating. (P145)Conduction heating is thermal transfer due to collisions of hot food particles with coolerones.10.Radiation is the transfer of energy in the form of electromagnetic waves. (P145)Chapter 10 Cold (P169-170) the three methods of freezing. (P164)Freeze the product in air;Freeze the product with directly contact;Immersion freezing.2.List the four requirements of refrigerated storage. (P159)Refrigerated storage requires low temperatures, air circulation, humidity control, and modified gas atmosphere.3.Identify four changes in food during refrigeration. (P159)During refrigerated storage, foods can experience chill injury, flavor absorption, and loss of firmness, color, flavor, and sugar.4. A key factor in food freezing is how quickly the food is frozen. (P163)5.Describe the temperature difference between cooling, refrigeration, and freezing. (P157) Cooling: temperature from 68˚ to 28˚F (16˚ to -2 ˚C);Refrigeration: temperature from 40˚ to 45˚F (4.5˚ to 7 ˚C);Freezing: temperature from 32˚ to 0˚F (0˚ to -18˚C).6.Why do food processors blanch vegetables prior to freezing them? (P160)Enzymes will maintain a certain level of activity during freezing. the two types of containers for home freezing use. (P165)Rigid containers and flexible bags or wrappings.8.Freezing cannot improve the flavor or texture of any food. (P167)9.Explain why a freezer should not be overloaded with unfrozen food. (P167)Overloading slows down the freezing rate, and foods that freeze too slowly may lose quality.10.List the three things packaging for frozen foods protects against. (P165)Packaging for frozen foods protects against dehydration, light, and air.Chapter 11 Drying and dehydration (P187)1.List the three drying methods. (P177)Common drying methods are: air convection, drum, vacuum, freeze.2.Dehydration results in decreased weight and volume of a product a nd shipping costs. (P186)3.Vacuum drying produces the highest quality of product by is also very costly. (P178)4.What is ultrafiltration? (P182)Ultrafiltration is a membrane filtration process operating at 2 to 10 bars pressure and allowing molecules the size of salts and sugars to pass through the membrane pores, while molecules the size of proteins are rejected.5.The principle of freeze-drying is that under conditions of low vapor pressure (vacuum), waterevaporates from ice without the ice melting. (P178)6.The purpose of drying is to remove enough moisture to prevent microbial growth. (P173)7.Define sublimation. (P178)Water goes from a solid to a gas without passing through the liquid phase. This is called sublimation.8.What types of foods are dried using a drum or roller driers? (P177)Drum or roller driers are used for drying liquid foods, purees, pastes, and mashes.9.Discuss the two problems with drying of a food product. (P173)Dried foods are not sterile. Many spores survive in dry areas of food.Drying never completely removes all water.10.List three chemical changes that occur during drying. (P175-176)Several chemical changes can occur during drying, including: caramelization, enzymatic browning, nonenzymatic browning, loss of ease of rehydration, loss of flavor.Chapter 12 Radiant and electrical energy (P197)1.Describe ohmic heating. (P196)Ohmic heating is the heating of a food product by using an alternating current flowing between two electrodes. the two requirements for irradiation. (P190)Two requirements for the irradiation process include:A source of radiant energy;A way to confine that energy.3.Radiation is broadly defined as energy moving through space in invisible waves. (P190)4.Explain ionizing radiation. (P190)Ionizing radiation, also known as irradiation, is a method of food preservation. These shorter wavelengths are capable of damaging microorganisms.5.List the four ways in which irradiation is most useful. (P192)Irradiation is most useful in four areas: preservation; sterilization; control of sprouting, ripening, and insect damage, and control of food borne illness.6.Describe how microwaves heat food. (P197)Microwaves heat foods by generating heat inside the food due to water friction.7.When salt is added to water, it changes the microwave heating characteristics in two differentdirections. (P195)8.List three specific ways irradiation has been approved for use by the FDA. (P191-192)For eliminating insects from wheat, potatoes, flour, spices, tea, fruits, and vegetables.To control sprouting and ripening.Use irradiation on pork to control trichinosis.To control Salmonella and other harmful bacteria in chicken, turkey, and other fresh and frozen uncooked poultry.To control pathogens in fresh and frozen red meats such as beef, lamb, and pork.9.Food composition influences microwave heating of food in what two ways? (P195)Food composition does not only influence the loss factor, but also penetration depth.10.Irradiation cannot be used on what two specific products? (P192)Irradiation cannot be used with dairy products and some fruits, such as peaches and nectarines.Chapter 24 Environmental Concerns and ProcessingReview Questions (P448-449)1.Water serves as a universal solvent. (P440)2.List five methods of conserving water during food processing. (P447)Always treat water as a raw material with a real cost; Set water conservation goals for the plant; Make water conservation a management priority; Install water meters and monitor water use; Train employees how to use water efficiently; Use automatic shut-off nozzles onall water hoses; Use high-pressure, low volume cleaning systems; Do not let people use water hoses as brooms; Reuse water where possible; Minimize spills of ingredients and of raw and finished product on the floor; Always clean up the spills before washing.总是把水看成是有成本的原料，制定工厂的节水目标，使节水成为管理首要考虑的内容，安装水表管理水的使用，培训员工怎样有效用水，在所有水管上安装自动关水喷嘴，使用高压低量的清洁系统，不允许用水管冲洗，尽可能重复利用水，尽量减少配料、原料和产品的溢、撒，清洗前总是先擦干净。