油脂工程专业英语练习题.pdfVIP

油脂工程专业英语油脂工程专业英语练练习题习题 一、一、Translate the following technical terms into English. 1. 饱和脂肪酸 2. 油酸 3. 花生蛋白 4. 全脂豆粉 5. 分离蛋白 6. 棕榈油 7. 游离脂肪酸 8. 油脂分提 9. 蛋白质功能性 10. 油脂酯交换 11. 甘三酯 12. 酸值 13. 氨基酸 14. 溶剂浸出 15. 压榨 16. 蒸发 17. 汽提 18. 过滤 19. 离心机 20. 等电点 21 皂 22 棉籽 23 溶剂 24 脱色 25 压榨 26 游离脂肪酸 27 粕 28 脱壳 29 油脂 30 碳水化合物 二、二、Translate the following technical terms into Chinese 1. diglyceride 2. lecithin 3. pigment 4. linolenic acid 5. saponification 6. cholesterol 7. wax 8. peroxide value 9. full-fat soybean flour 10. refined oil 11. emulsion stability 12. gelation 13. alkali refining 14. deodorization 15. water holding capacity 16. miscella 17. rapeseed oil 18. crude oil 19. edible oil 20. vegetable protein 21.triglyceride 22.tocopherol 23.esterification 24.unsaturation 25.oxidative stability 26. rancidity 27.deodorizer 28.meal 29.degummed oil 30. saponification 31. antioxidant 32. lipoxidase 33. moisture 34. vacuum 35. sesame 36. scavenger 37. impurity 38. hydrophilic 39. isomer 40. degradation 三、三、Read the following materials carefully, and finish the questions SECTION I After solvent extraction, the soybeans were separated into two fractions - oil and meal. Each one of the fractions is then further processed to yield a multitude of products and by-products, with practically no waste. For the oil fraction, in general, it is used to produce edible oil by a series of operations known as refining. The first step in refining crude soybean oil is degumming, the removal of the phospholipids mainly. Degumming is necessary in order to prevent the separation and settling of gums (sticky, viscous oil-water emulsions stabilized by the phospholipids) during transportation and storage of crude oil. Crude oil is mixed thoroughly with a small amount of water and an acid (usually phosphoric acid). (1) Gums are formed and precipitated, carrying in the emulsion a certain amount of oil. They are separated by centrifugation, dried under vacuum and bleached. The resulting product consists approximately of 50% phospholipids and 50% oil. Crude soybean oil contains typically 0.3 to 0.7% free fatty acids. In the chemical or alkali refining process, the most common process applied to soybean oil, the fatty acids are neutralized with alkali to form salts (soaps) insoluble in oil. (2) Treatment with alkali solutions also removes residues of phospholipids not removed by degumming and results in some degree of bleaching due to the destruction of some of the pigments or their adsorption by the heavy phase. The resulting aqueous soap solution, known as soap stock is removed from the neutralized oil by centrifugation. The next step of refining is bleaching. Its purpose is to remove the yellow-orange carotenoid pigments and the green chlorophyll of the oil. The extent of bleaching depends on market requirements. (3) Bleaching is carried out by treating the oil with solid adsorbents such as activated earth or activated carbon or both. The pigments and some other impurities are adsorbed on the solid surface and removed by filtration. In order to prevent oxidation, the process is carried out under vacuum. The last refining operation is deodorization. It consists in the removal of odorous substances by steam distillation under high vacuum and at high temperature. (4) The main objective of deodorization is the removal of odor-bearing compounds such as aldehydes, low molecular fatty acids, ketones and hydrocarbons, other substances such as sterols and tocopherols are also distilled off. For the meal fraction, normally, it is used to produce vegetable proteins for food and feed. Soybean meal as animal feedstuff By far the largest portion of the soybean oil meal and cake production is used as a protein source in animal feed. (5) Although the terms meal and cake are often used interchangeably, meal refers to the product of solvent extraction, while cake is the product resulting from the press of soybeans. The different types of soybean meals are characterized mainly by their protein content and the extent of heat treatment applied in their production to inactivate anti-nutritional factors. If the soybeans are extracted without dehulling,or if the hulls are added back after extraction, the meal will contain about 44% protein. Meals produced from dehulled beans contains approximately 50% protein. Defatted soybean flours and grits These products, intended for human consumption, are essentially soybean meal which has been ground to the appropriate mesh size. The starting material is dehulled beans and strict sanitary requirements are applied to processing, storage and packaging conditions, in order to secure the microbiological quality of the final product. (6) In addition, a large variety of products, differing in their lipid content are produced by adding-back soybean oil and/or lecithin to defatted flour or grits at specified levels. Soybean protein concentrates (7) Soybean protein concentrates, containing more than 70% protein are prepared from defatted meal by selective extraction of the soluble carbohydrates with suitable solution. Extraction with aqueous alcohol is the most common process, but other methods of production are available. The concentrates are essentially bland. Soybean protein isolates (8) Soybean protein isolates, containing more than 90% protein are obtained by alkaline extraction of the protein, followed by precipitation of the protein in the extract near to the isoelectric point. Isoelectric isolates are insoluble in water and have practically no functional features. They can be converted to sodium, potassium or calcium proteinates by dissolving isoelectric protein in the appropriate base and spray-drying the solution. Sodium and potassium proteinates are water soluble. They are used mainly for their functional properties, such as emulsification or foaming. One of the by-products of the protein isolation process, the insoluble residue, is also commercialized for its remarkable water absorption capacity and as a source of dietary fiber. 1. Choosing the best answer for the blanks. (1) The major aim of degumming is removal of during the refining processing of crude soybean oil. A. free fatty acids B. polyaromatic hydrocarbons C. phospholipids D. soaps (2) The free fatty acids in the crude soybean oil are removed in the operation of refining process. A. fractionation B. neutralization C. bleaching D. hydrolysis (3) The is/are removed in the bleaching step of refining processing of soybean oil. A. Free fatty acids B. Triglycerides C. Water D. Pigments (4) The off-flavors in the soybean oil are removed in the step of the refining process. A. hydrogenation B. dewaxing C. deodorization D. degumming (5) During alkali refining, the free fatty acids react with alkali to form . A. soaps B. hydratable fatty acids C. lecithin D. fatty acid stock. (6) For the dehulled soybean meal, the protein content is . A. about 38% B. about 50% C. higher than 75% D. higher than 85% (7) The protein content of soybean protein concentrate is . A. about 40% B. about 50% C. higher than 90% D. higher than 70% (8) The protein content of soybean protein isolate is . A. about 40% B. about 55% C. higher than 90% D. higher than 80% (9) In the most common cases, the soybean protein concentrate is produced from defatted meal by selective extraction of the soluble polysaccharides with . A. anhydrous alcohol B. aqueous alcohol solution C. caustic water D. hexane (10) The soy flour and grit are produced from soy meal or cake by grinding and screening, however, the particle size of grit is that of flour. A. larger than B. smaller than C. equal to D. similar to 2. Translating the following sentences into Chinese. (1) Gums are formed and precipitated, carrying in the emulsion a certain amount of oil. They are separated by centrifugation, dried under vacuum and bleached. The resulting product consists approximately of 50% phospholipids and 50% oil. (2) Treatment with alkali solutions also removes residues of phospholipids not removed by degumming and results in some degree of bleaching due to the destruction of some of the pigments or their adsorption by the heavy phase. (3) Bleaching is carried out by treating the oil with solid adsorbents such as activated earth or activated carbon or both. The pigments and some other impurities are adsorbed on the solid surface and removed by filtration. (4) The main objective of deodorization is the removal of odor-bearing compounds such as aldehydes, low molecular fatty acids, ketones and hydrocarbons, other substances such as sterols and tocopherols are also distilled off. (5) Although the terms meal and cake are often used interchangeably, meal refers to the product of solvent extraction, while cake is the product resulting from the press of soybeans. (6) In addition, a large variety of products, differing in their lipid content are produced by adding-back soybean oil and/or lecithin to defatted flour or grits at specified levels. (7) Soybean protein concentrates, containing more than 70% protein are prepared from defatted meal by selective extraction of the soluble carbohydrates with suitable solution. (8) Soybean protein isolates, containing more than 90% protein are obtained by alkaline extraction of the protein, followed by precipitation of the protein in the extract near to the isoelectric point. SECTION II There are two major types of oil refining: chemical and physical. (1)The major steps involved in chemical refining include degumming, neutralizing, bleaching, and deodorizing. Physical refining removes free fatty acids and flavors by distillation, to combine the steps of neutralization and deodorization into one operation. Degumming is a water-washing process to remove phosphatides. Unless removed, phosphatides can spontaneously hydrate from moisture in the air during storage or in the headspace. (2)Degumming may be conducted either as a separate operation or simultaneously with neutralization. In the cases of oils rich in phosphatides, such as soybean and canola oil, degumming is usually a separate operation. The process generally involves treating the crude oil with a limited amount of water to hydrate the phosphatides and make them separable by centrifugation. The phosphatides are often recovered and further processed to yield a variety of lecithin products. Alkali refining (Neutralization) generally is performed on vegetable oils to reduce the free fatty acid content and to remove other gross impurities such as phosphatides, proteinaceous, and mucilaginous substances. By far the most important and widespread method of refining is the treatment of the fat or oil with an alkali solution. (3)This results in a large reduction of free fatty acids through their conversion into water-soluble soaps. Most phosphatides and mucilaginous substances are soluble in the oil only in an anhydrous form and upon hydration with the caustic or other refining solution are readily separated. Oils low in phosphatide content (palm and coconut) may be physically refined (i.e., steam stripped) to remove free fatty acids. After alkali refining, the fat or oil is water-washed to remove residual soap. The term “bleaching” refers to the process for removing color producing substances and for further purifying the fat or oil. Normally, bleaching is accomplished after the oil has been refined. The usual method of bleaching is by adsorption of the color producing substances on an adsorbent material. Acid-activated bleaching earth or clay, sometimes called bentonite, is the adsorbent material that has been used most extensively. This substance consists primarily of hydrated aluminum silicate. Anhydrous silica gel and activated carbon also are used as bleaching adsorbents to a limited extent. The purpose of deodorization of oils and fats is removing trace constituents that give rise to undesirable flavors, colors and odors in fats and oils. (4)The deodorization process is simply a removal of the relatively volatile components from the fat or oil using a vacuum steam distillation. This is feasible because of the great differences in volatility between the substances that give flavors, colors and odors to fats and oils and the triglycerides. Normally this process is accomplished after refining and bleaching. Deodorization does not have any significant effect upon the fatty acid composition of most fats or oils. In the case of vegetable oils, sufficient tocopherols remain in the finished oils after deodorization to provide stability. * * * By far the largest portion of the soybean meal and cake production is used as a protein source in animal feed. The different types of soybean meals are characterized mainly by their protein content and the extent of heat treatment applied in their production to inactivate anti-nutritional factors. (5)If the soybeans are extracted without dehulling, or if the hulls are added back after extraction, the meal will contain about 44% protein. Meal produced from dehulled beans contains approximately 50% protein. Defatted soybean flours, intended for human consumption, are essentially soybean meal which has been ground to the appropriate mesh size. The starting material is dehulled beans and strict sanitary requirements are applied to processing, storage and packaging conditions, in order to secure the microbiological quality of the final product. (6) Soybean protein concentrates, containing more than 70% protein are prepared from defatted meal by selective extraction of the soluble carbohydrates with suitable solution. Extraction with aqueous alcohol is the most common process, but other methods of production are available. The concentrates are essentially bland. (7)Soybean protein isolates, containing more than 90% protein are obtained by alkaline extraction of the protein, followed by precipitation of the protein in the extract near to the isoelectric point. Isoelectric isolates are insoluble in water and have practically no functional features. They can be converted to sodium, potassium or calcium proteinates by dissolving isoelectric protein in the appropriate base and spray-drying the solution. Sodium and potassium proteinates are water soluble. They are used mainly for their functional properties, such as emulsification or foaming. One of the by-products of the protein isolation process, the insoluble residue, is also commercialized for its remarkable water absorption capacity and as a source of dietary fibre. Functional properties of isolated soy proteins can be grouped into several related classes according to the principal physicochemical causes. (8)Hydration and water absorption, solubility, viscosity, and gelation properties are different manifestations of the common protein-water and protein-protein interactions that occur in protein slurries. Emulsification and foaming properties result from the behavior of proteins at oil-water or air-water interfaces. Color, flavor, and odor properties are due primarily to small nonprotein components. 1. Choosing the best answer for the blanks. （1）The main aim of degumming is the removal of during the refining processing of crude oil. A. free fatty acid B. polyaromatic hydrocarbon C. phosphatides D. tocopherols （2）The free fatty acids in the crude oil are removed in the operation of refining process. A. fractionation B. neutralization C. bleaching D. hydrolysis （3）The method of bleaching is by . A. adsorption B. oxidation C. degradation D. desorption （4）The off-flavors in the oil are removed in the step of refining process. A. deodorization B. oxidation C. degumming D. hydrolysis （5）During the degumming process, after hydration, the gums are separated by normally . A. washing B. absorption C. oxidation D. centrifugation （6）The main method of refining is the treatment of the fat or oil with . A. hexane B. alkali solution C. alcohol D. adsorbent （7）Deodorization does not have any significant effect upon the of most fats or oils. A. tocopherol content B. sterol content C. triglyceride composition D. fatty acid composition （8）The different types of soybean meals are characterized mainly by . A. their protein content B. the color C. the extent of heat treatment D. A and C （9）Soybean protein isolates, contain more than protein. A. 44% B. 50% C. 70% D. 90% （10）Emulsification and foaming properties of proteins result from . A. the common protein-water and protein-protein interactions B. the water absorption capacity C. the behavior of proteins at oil-water or air-water interfaces D. the protein content. 2. Translating the following sentences into Chinese. (1)The major steps involved in chemical refining include degumming, neutralizing, bleaching, and deodorizing. Physical refining removes free fatty acids and flavors by distillation, to combine the steps of neutralization and deodorization into one operation. (2)Degumming may be conducted either as a separate operation or simultaneously with neutralization. In the cases of oils rich in phosphatides, such as soybean and canola oil, degumming is usually a separate operation. (3)This results in a large reduction of free fatty acids through their conversion into water-soluble soaps. (4)The deodorization process is simply a removal of the relatively volatile components from the fat or oil using a vacuum steam distillation. (5) If the soybeans are extracted without dehulling, or if the hulls are added back after extraction, the meal will contain about 44% protein. Meal produced from dehulled beans contains approximately 50% protein. (6) Soybean protein concentrates, containing more than 70% protein are prepared from defatted meal by selective extraction of the soluble carbohydrates with suitable solution. (7) Soybean protein isolates, co