大学MOOC 食品加工原理（双语课）(演示学校A3)1002793001 最新慕课完整章节测试答案

第一章 单元测试

1、单选题：
‍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、单选题：
‌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、单选题：
‌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、单选题：
​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、单选题：
‏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、多选题：
‏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 】

7、多选题：
‌Unit operations includes              .‎