11.13讲解-答案2011A考题_食品科学概论(双语)-2014年参考

食品2009级食品科学试题A标准答案及评分标准Ⅰ. 单项选择题（请把正确答案前的字母填入题后的括号内，错选、漏选、多选均不得分，每题1分，共20分）

7.浓缩牛奶进行正常喷雾干燥时，若进口空气温度为200℃，出口空气温度为120℃，牛

奶的进料温度为55℃，则奶粉微粒在干燥过程中受热的最高温度和下面的哪一个温度比较接近？（B）。

Ⅱ. Please fill in the following blanks (1 point each, in total 30 points)

1. Beef and veal are from , pork from , and lamb from .

Cattle牛, hogs猪, sheep羊.

2. As meat is cooked, contractile become less tender, and becomes more tender.

Proteins蛋白, the major connective tissue protein (collagen) 主要的结缔组织蛋白（胶原蛋白）3. Fish is a good source of vitamins and , fat, and high-quality .

维生素Ａ, 维生素B, unsaturated不饱和, protein蛋白质.

4. Soy is made from roasted soybeans in a fine powder. Soy are substitutes for cream cheese or sour cream. Soy is a dark brown liquid made from soybeans that have been fermented. Soy comes from defatted soy flakes.

豆粉是将烘烤后的大豆研碾磨的细分（flour）。大豆干酪是奶油干酪和酸奶油的替代品（cheese）。酱油是大豆经过发酵制成的黑褐色液体（sauce）。大豆浓缩蛋白来源于脱脂豆粕（protein concentrate）。

5. Fruits and vegetables get their characteristic color from .

果蔬从色素中获得它们的特征性颜色。pigments

6. Sugar-based sweeteners are developed from .

以糖为基础的甜味剂是由玉米淀粉开发的。Cornstarch.

7. is the application of heat to the point that sugars dehydrate and break down and polymerize.

焦糖化作用是糖加热到一定的温度会发生脱水、降解和聚合的过程。Caramelization.

8. The four main microorganisms are , which are the tiniest and simplest forms of life; which need a host to survive; which need a host to survive; , which are molds or yeast; and which, when they multiply, can make food hazardous to eat. Viruses病毒，parasites寄生虫，fungi真菌，bacteria细菌。

9. A rule of thumb for the numbers of organisms required to produce toxins or to produce desired or undesired flavors is per gram.

one million一百万。

10. A letter of is to obtain information about possible job vacancies. A letter of is to apply for a specific position that has been publicly advertised. Inquiry咨询，application申请。

11. Research and development in any area of the food industry requires a background. science-biology, chemistry, or biotechnology生物学、化学、生物技术。

12. Hunger can be a , but more often it is a very limited .

Famine饥荒，diet饮食。

13. The manufacture of ice cream is an example of a/an .

Swept surface heat exchanges刮片式表面热交换器

14. The growth of aerobes is slowed by removing the ; while providing limits the growth of anaerobes.

Oxygen氧气, Oxygen氧气

15. The most heat resistant pathogen in canned foods is .

Clostridium botulinum 梭状芽孢肉毒杆菌

16. In the thermal death curve, the D value relates to the to reduce the number of microorganisms, and Z value relates to the required to decrease the microorganisms. Time时间, temperature温度

17. Dehydration results in decreased and and shipping costs.

Weight重量, volume体积

18. Radiation is broadly defined as moving through space in invisible waves. Energy能量,

19. When is added to water, it changes the microwave heating characteristics in two different directions.

Salt食盐

20. Nitrates and nitrites of sodium and potassium add to and maintain in cured meats.

Flavor风味, Pink color鲜艳的红色。

21. are an example of edible film packaging.

Sausage casings肠衣，

22. The collection, separation, and purification of the consumers disposed food packages is the main problem with .

Post-consumer recycling消费后循环

23. Packaging is of concern because of small children and the elderly.

Security安全

24. heats the milk to at least 1610F for at least 15 seconds. Eliminates all viable life-forms.

High temperature/short time pasteurization高温短时杀菌, sterilization灭菌

25. is made by churning pasteurized cream.

Butter奶油/黄油,

26. The general composition of meat is percent water, percent protein, percent fat, and percent ash （mineral）.

肉的常规组分大约为70%的水分，21%的蛋白质，8%的脂肪，和1%的灰分。

27. authorizes meat inspection in US.

联邦肉品检验由肉品检验法案授权，并由美国农业部（USDA）食品安全检验处（FSIS）负责管理。The Meat Inspection Act (1906)

28. Caviar is sturgeon preserved in brine.

Roe鱼卵，鱼子酱是盐水保藏的鲟鱼鱼子。

29. The crispness of a vegetable is due to the movement of in the plant.

Water水。

30. The number of and influence the melting point of some common fatty acids.

碳原子数和饱和度影响一些常见脂肪酸的熔点。Carbon atoms, saturation.

用中文或英文答对主要意思即可得满分。

Ⅳ. Please answer the questions briefly (3 point each, in total 42 points)

1. Describe the function of protein in diet.

答：Protein provides essential amino acids, and nitrogen for the synthesis of other nitrogen-containing compounds.提供必需氨基酸和氮元素用于合成其它含氮化合物。Enough protein in the diet can prevent the dietary diseases kwashiorkor or marasmus.足够蛋白质能防止饮食疾病-恶性营养不良和消瘦。

2. Describe two uses of a food composition table.

答：Food composition tables are used to evaluate diets and food supplies. 食品成分表用来评价饮食和食品供应。

3. List the five thinking skills needed in the new workplace.

答：Employers search for individuals showing competencies in these areas: creative thinking, decision making, problem solving, mental visualization, knowing how to learn, and reasoning.

用人单位希望应聘者应具有的思考能力包括：创造性思维，决策，解决问题，形象思维，学习和推理能力。

4. What are the two main objectives of pasteurization?

答：Destroy all pathogenic microorganisms that might grow in a specific product; Extension of shelf life by decreasing number of spoilage organisms present.破坏食品中的病原菌，杀死一定数量的腐败菌延长货架期。

5. Explain why a freezer should not be overloaded with unfrozen food.

答：Overloading slows down the freezing rate, and foods that freeze too slowly may lose quality.缓慢冻结时，会形成大的冰晶，不仅会对细胞带来物理损伤，还会导致乳状液破乳、泡沫结构塌陷、凝胶结构的破坏，还会发生浓缩效应（非冻结水含有高浓度的溶质，会引起蛋白质的变性和牛乳的破乳，组织丧失丰满感）。

6. List three chemical changes that occur during drying.

答：Caramelization焦糖化反应；Enzymatic browning酶促褐变；Nonenzymatic browning非酶褐变；Loss of ease of rehydration增加复水难度；Loss of flavor 风味损失。

7. Name three factors that control fermentation.

答：pH：酸对微生物有抑制作用；含盐量：乳酸菌的耐盐性可达10%—18%的含盐量，许多腐败菌不能耐受2.5%的盐度；温度不同，造成不同的优势菌群。

8. Define recombinant DNA technology.

答：基因工程就是通过对DNA分子进行人工“剪切”和“拼接”，对生物的基因进行改造和重新组合，然后导入受体细胞内进行无性繁殖，使重组基因在受体细胞内表达，产生出人类所需要的基因产物。

9. List three reasons for using food additives.

答：保持或提高营养价值；维持新鲜；有助于加工或制造；使食品更具有吸引力。

10. What are the two basic tests to measure the protective properties of packaging materials?

答：检测包装材料保护性能的两个基本检验是：⑴化学检验，检测包装材料的任何化学成分是否迁移到食品中，同时检测包装材料对油、酸、碱、和其他溶剂的阻抗性。⑵机械检验，

检测阻隔性能、强度、热密封性、透明度。

Basically, the tests can be divided into chemical and mechanical. Chemical tests are used to determine if any of the packaging material, such as plastic, migrated into the food, and to measure resistance to greases, acids, alkalies, and other solvents. Mechanical tests measure barrier properties, strength, heat-seal ability, and clarity.

11. Name one way dry cleanup can be used.

答：If most of the waste that comes out of a plant consists of carbohydrates or proteins, dry cleanup allows much of the waste to be reclaimed and put to secondary use.

如果一个工厂排出的废料主要成分是碳水化合物或蛋白质，那么无水清洁就可以回收绝大部分的废料进行再次利用。

12. Why was the development of the extrusion method important in the meat industry?

答：为什么挤压技术的发展对肉制品工业是重要的？利用挤压技术，以植物蛋白为主要原料，辅以香料、色素等其他配料，在蒸煮挤压机中能够形成一种可塑性物质，这种物质在一定压力下，通过一个模具可以形成象牛肉条或其他形状的人造肉。这种组织蛋白通常含有至少50%的蛋白质，最常用的蛋白质是大豆蛋白，也用小麦面筋、酵母蛋白、和其他蛋白，随着人口增长和传统蛋白质资源的缺乏，组织蛋白产品的用途在未来可能会增加。因此挤压技术对肉制品工业中的肉替代品的开发是重要的。

13. Describe the difference between fish and shellfish.

答：鱼类是生活在水中的脊椎动物，包括鲶鱼、鲑鱼、金枪鱼等，贝类动物包括软体动物和甲壳类动物，软体动物有软的身体，部分或全部包裹在由矿物质组成的硬壳内，如牡蛎、蛤类、鲍鱼、扇贝、蚌类。甲壳类动物具有壳的外形，身体是一节一节的（象昆虫），如龙虾、螃蟹、虾、对虾、小龙虾。

14. Briefly list the seven steps involved in HACCP.

答：Analyze hazards; Identify critical control points; Establish preventative measures with critical limits for each control point; Establish procedures to monitor the critical control points; Establish corrective actions to be taken when monitoring shows that a critical limit has not been met; Establish procedures to verify that the system is working properly; Establish effective recordkeeping to document the HACCP system.

分析危害，确定关键控制点，建立每一控制点的临界极限，建立管理关键控制点的程序，建立当临界极限未达到时应采取的措施，建立检验系统正常工作的程序，建立有效的HACCP 系统档案。

Ⅳ. What contents are included in the introductory texts for curriculums of food science about background knowledge, preservation methods, food sorts, and related issues? (8 points)

A背景知识：⑴食品科学概述；⑵化学回顾；⑶食品化学；⑷营养与消化；⑸食品组分；⑹食品的质量要素；⑺食品加工中的单元操作；⑻食品变质。

B保藏方法：⑴热保藏；⑵冷藏；⑶干燥和脱水；⑷食品的辐射、微波、和欧姆加工；⑸发酵、微生物和生物技术；⑹化学品；⑺包装。

C食品的种类：⑴乳；⑵肉、禽、蛋；⑶海产品；⑷谷物、豆类和油料种子；⑸蔬菜和水果；

⑹油脂；⑺糖果制品；⑻饮料。

D相关问题：⑴环境意识和加工；⑵食品安全；⑶法规与标签管理制度；⑷世界食品需求⑸食品科学的职业。

答以下内容也给分。

食品科学是研究食品的一门科学。

是将基础学科和工程学的理论用于研究食品基本的物理、化学和生物化学性质以及食品加工原理的一门学问。

1、食品科学是以现代科学、技术与工程为基础，以食品生产、加工、包装、贮藏、流通、消费、环保等为其主要研究内容，以食品卫生、营养、感官品质等食品质量及其变化、维护、检验、评价等为研究中心，并与现代管理科学、人文科学、市场营销等学科有密切的联系，现代食品科学已发展为一门跨学科的综合性科学。

主要研究内容包括：

●食品质量研究包括食品质量构成；食品质量变化；食品质量控制、品质保持和质量管理等等。

●食品安全包括食品安全与健康、食品风险分析、食品安全性评价与食品安全指标体系；转基因食品与生物安全。

●食品分析与检验包括感官检验、理化检验和卫生检验。

●食品消费包括食物结构，平衡膳食设计，食品消费规律和影响食品消费的各种因素。

●食品与环境包括环境对食品所造成的各种污染以及食物生产、加工和包装废弃物等对环境的污染。重点研究绿色食品、有机食品和清洁生产。

●食品贸易与技术壁垒

学生毕业后，一般在技术监督部门、流通部门、外贸部门、环保、海关、商检、包装、生产、检验等企事业单位从事实际工作，或在高等院校或科研机关从事教学和科研工作。

食品科学是一门涉及食品微生物学、食品分析、食品工程和食品化学等多范围的学科。