1113讲解（含答案）2023年A考题食品科学概论(双语)-2023年参考

2023A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、120分〕以下物质在人体内消耗过程中，能量转化率最低的是D。A.A.C.蛋白质脂肪B. 淀粉D. 膳食纤维摄入缺乏能够导致人体内分泌失调的养分素是C。A.A.C.蛋白质脂肪B. 维生素D. 矿物质以下属于测量食品浓度的仪器是C。A.A.C.粘度计乳度计B. 分光光度计D. 色差仪削减食品中微生物数量的加工方法是D。A.A.C.盐藏或糖藏冷藏B. 枯燥D. 膜过滤生豆浆中存在的自然毒物为C。A.A.C.草酸红血球凝集素B. 氢氰酸D. 硫胺素酶以空气为枯燥介质时，能降低枯燥马铃薯粉的平衡水分含量的条件是D。A.A.C.空气的相对湿度越大，且温度越高空气的相对湿度越大，而温度越低B. D. A.C.120℃55℃B. 80℃D. 190℃浓缩牛奶进展正常喷雾枯燥时，假设进口空气温度为200℃，出口空气温度为120A.C.120℃55℃B. 80℃D. 190℃动物宰后的死后僵直的缘由是。A.A.C.乳酸引起肌肉收缩肌肉含水量下降B. 肌肉温度下降D. 肌肉蛋白质中和乳酸作用罐藏食品需实行高温灭菌的条件是。A.A.C.压缩饼干酸性食品B. 强酸性食品D. 低酸性食品对食品的质构、风味和养分影响最小的保藏方法是。A.A.C.冻藏干藏B. 热保藏D. 冷藏低筋面粉适合用于的食品是D。A.A.C.韧性饼干馒头B. 面包D. 蛋糕用来检测脂肪中脂肪酸的不饱和度的指标是C。A.A.皂化值B. 酸价4页C.C.碘值D. 过氧化值不属于食品危害类别的是。A.A.C.养分不良食品添加剂B. 环境危害D. 生物需氧量氢化过程中能够产生反式脂肪酸的脂肪酸是C。A.A.C.饱和脂肪酸多不饱和脂肪酸B. 油酸D. 单不饱和脂肪酸谷类蛋白质中的限制氨基酸是B。A.A.C.精氨酸酪氨酸B. 赖氨酸D. 色氨酸造成食品担忧全的最重要因素是C。A. A. 危害C. 剂量B.D.风险流行病学造成食品最终变质的最重要因素是。A. A. 时间C. 食品中酶的活性B.D.机械压力或损伤微生物不属于食品保藏的原理包括D。A. A. 二氧化碳或氮气C. 糖和盐B.D.烟熏穿插感染不属于食品冷杀菌方法的是C。A. A. 电离辐射C. 冷冻B.D.超高压杀菌化学防腐剂属于呼吸跃变型水果的是。A. A. 苹果C. 菠萝B.D.葡萄甜瓜Ⅱ. Pleasefillinthefollowingblanks(1pointeach,intotal30points)Beefandvealarefrom ,porkfrom ,andlambfrom Cattle牛,hogs猪,sheep羊.Asmeatiscooked,contractile becomelesstender,and becomesmoretender.Proteins蛋白,themajorconnectivetissueprotein(collagen)主要的结缔组织蛋白〔胶原蛋白〕Fishisagoodsourceofvitamins and , fat,andhigh-quality .维生素Ａ,维生素B,unsaturated不饱和,protein蛋白质.Soy ismadefromroastedsoybeansinafinepowder.Soy aresubstitutesforcreamcheeseorsourcream.Soy isadarkbrownliquidmadefromsoybeansthathavebeenfermented.Soy comesfromdefattedsoyflakes.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chees〔saucproteinconcentrat。Fruitsandvegetablesgettheircharacteristiccolorfrom .4页果蔬从色素中获得它们的特征性颜色。pigmentsSugar-basedsweetenersaredevelopedfrom .以糖为根底的甜味剂是由玉米淀粉开发的。Cornstarch.istheapplicationofheattothepointthatsugarsdehydrateandbreakdownandpolymerize.焦糖化作用是糖加热到肯定的温度会发生脱水、降解和聚合的过程。Caramelization.Thefourmainmicroorganismsare ,whicharethetiniestandsimplestformsoflife; whichneedahosttosurvive;whichneedahosttosurvive; ,whicharemoldsoryeast;and which,whentheymultiply,canmakefoodhazardoustoeat.Viruses病毒，parasites寄生虫，fungi真菌，bacteria细菌。Aruleofthumbforthenumbersoforganismsrequiredtoproducetoxinsortoproducedesiredorundesiredflavorsis pergram.onemillion一百万。Aletterof istoobtaininformationaboutpossiblejobvacancies.Aletterof istoapplyforaspecificpositionthathasbeenpubliclyadvertised.Inquiry询问，application申请。Researchanddevelopmentinanyareaofthefoodindustryrequiresa background.science-biology,chemistry,orbiotechnology生物学、化学、生物技术。Hungercanbea ,butmoreoftenitisaverylimited Famine饥饿，diet饮食。Themanufactureoficecreamisanexampleofa/an .Sweptsurfaceheatexchanges刮片式外表热交换器Thegrowthofaerobesisslowedbyremovingthe ;whileproviding limitsthegrowthofanaerobes.Oxygen氧气,Oxygen氧气Themostheatresistantpathogenincannedfoodsis Clostridiumbotulinum梭状芽孢肉毒杆菌Inthethermaldeathcurve,theDvaluerelatestothe toreducethenumberofmicroorganisms,andZvaluerelatestothe requiredtodecreasethemicroorganisms.Time时间,temperature温度Dehydrationresultsindecreased and andshippingcosts.Weight重量,volume体积Radiationisbroadlydefinedas movingthroughspaceininvisiblewaves.Energy能量,When isaddedtowater,itchangesthemicrowaveheatingcharacteristicsintwodifferentdirections.Salt食盐Nitratesandnitritesofsodiumandpotassiumaddto andmaintain incuredmeats.Flavor风味,Pinkcolor明媚的红色。areanexampleofediblefilmpackaging.Sausagecasings肠衣，Thecollection,separation,andpurificationoftheconsumersdisposedfoodpackagesisthemainproblemwith .4页Post-consumerrecycling消费后循环Packaging isofconcernbecauseofsmallchildrenandtheelderly.Security安全heatsthemilktoatleast1610Fforatleast15seconds. Eliminatesallviablelife-forms.Hightemperature/shorttimepasteurization高温短时杀菌,sterilization灭菌ismadebychurningpasteurizedcream.Butter奶油/黄油,Thegeneralcompositionofmeatis percentwater, percentprotein, percentfat,and percentash〔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。authorizesmeatinspectioninUS.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〕负责治理。TheMeatInspectionAct(1906)Caviarissturgeon preservedinbrine.Roe鱼卵，鱼子酱是盐水保藏的鲟鱼鱼子。Thecrispnessofavegetableisduetothemovementof intheplant.Water水。Thenumberof and influencethemeltingpointofsomecommonfattyacids.碳原子数和饱和度影响一些常见脂肪酸的熔点。Carbonatoms,saturation.用中文或英文答对主要意思即可得总分值。Ⅳ. Pleaseanswerthequestionsbriefly(3pointeach,intotal42points)Describethefunctionofproteinindiet.答：Protein provides essential amino acids, and nitrogen for the synthesis of othernitrogen-containingcompounds.供给必需氨基酸和氮元素用于合成其它含氮化合物。Enoughproteininthedietcanpreventthedietarydiseaseskwashiorkorormarasmus.足够蛋白质能防止饮食疾病-恶性养分不良和消瘦。Describetwousesofafoodcompositiontable.答：Foodcompositiontablesareusedtoevaluatedietsandfoodsupplies. 食品成分表用来评价饮食和食品供给。Listthefivethinkingskillsneededinthenewworkplace.答：Employerssearchforindividualsshowingcompetenciesintheseareas:creativethinking,decisionmaking,problemsolving,mentalvisualization,knowinghowtolearn,andreasoning.用人单位期望应聘者应具有的思考力量包括：制造性思维，决策，解决问题，形象思维，学习和推理力量。Whatarethetwomainobjectivesofpasteurization?答：Destroyallpathogenicmicroorganismsthatmightgrowinaspecificproduct;Extensionofshelflifebydecreasingnumberofspoilageorganismspresent.量的腐败菌延长货架期。4页Explainwhyafreezershouldnotbeoverloadedwithunfrozenfood.答：Overloadingslowsdownthefreezingrate,andfoodsthatfreezetooslowlymaylosequality.〔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，组织丧失饱满感。Listthreechemicalchangesthatoccurduringdrying.答：Caramelization焦糖化反响；Enzymaticbrowning酶促褐变；Nonenzymaticbrowning非酶褐变；Lossofeaseofrehydration增加复水难度；Lossofflavor风味损失。Namethreefactorsthatcontrolfermentation.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，很多2.5%的盐度；温度不同，造成不同的优势菌群。DefinerecombinantDNAtechnology.DNA所需要的基因产物。Listthreereasonsforusingfoodadditives.答：保持或提高养分价值；维持颖；有助于加工或制造；使食品更具有吸引力。Whatarethetwobasicteststomeasuretheprotectivepropertiesofpackagingmaterials?⑴⑵机械检验，检测阻隔性能、强度、热密封性、透亮度。Basically,thetestscanbedividedintochemicalandmechanical.Chemicaltestsareusedtodetermineifanyofthepackagingmaterial,suchasplastic,migratedintothefood,andtomeasureresistancetogreases,acids,alkalies,andothersolvents.Mechanicaltestsmeasurebarrierproperties,strength,heat-sealability,andclarity.Nameonewaydrycleanupcanbeused.答：Ifmostofthewastethatcomesoutofaplantconsistsofcarbohydratesorproteins,drycleanupallowsmuchofthewastetobereclaimedandputtosecondaryuse.假设一个工厂排出的废料主要成分是碳水化合物或蛋白质的废料进展再次利用。Whywasthedevelopmentoftheextrusionmethodimportantinthemeatindustry?力下，通过一个模具可以形成象牛肉条或其他外形的人造肉。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，随着对肉制品工业中的肉替代品的开发是重要的。Describethedifferencebetweenfishandshellfish.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〔如龙虾、螃蟹、虾、对虾、小龙虾。4页BrieflylistthesevenstepsinvolvedinHACCP.答：Analyzehazards;Identifycriticalcontrolpoints;Establishpreventativemeasureswithcriticallimitsforeachcontrolpoint;Establishprocedurestomonitorthecriticalcontrolpoints;Establishcorrectiveactionstobetakenwhenmonitoringshowsthatacriticallimithasnotbeenmet;Establish procedures to verify that the system is working properly; Establish effectiverecordkeepingtodocumenttheHACCPsystem.分析危害，确定关键掌握点，建立每一掌握点的临界极限，建立治理关键掌握点的程序，