答案2011A考题食品科学概论双语

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