答案2010A考题食品科学概论双语

食品2008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15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

Ⅱ. 多项选择题（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5分）

Ⅲ.什么是食品科学？简述其主要包括哪些内容。（10分）

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。

食品科学技术学科是以食品工业——食品加工业、食品制造业、饮料制造业、烟草加工业所

依托的科学理论问题的研究、工程技术及装备的实现和相关科研、工程队伍的组织和培养

——为其基本内涵。

首先，如果在专业名称中带“科学”两字表示该专业属理科类，毕业时一般获理学学位，如果带“工程”二字表示该专业属工科类，毕业时获工学学位。

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。

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。

Ⅳ. Explanation of terms (2 point each, in total 10 points)

1. HACCP，危害分析与关键控制点：是一个预防性的食品安全系统，首先对食品生产过程的每一个环节进行危害分析，找出工艺中的关键控制的潜在问题点，在问题发生前，对问题点设置严格质量控制措施的一种方法。

2. Logarithmic Order of Death，对数死亡法则：在通常的加热条件下，在给定的时间间隔内，不论剩余细菌总数的多少，被杀灭的细菌的百分数是相同的。或者：热杀菌时，在一定温度下，在同样的时间间隔内，微生物死亡的百分数相同。或者：细菌受热致死的速度基本上正比于受热体系中活菌的数量。

3. SCP，单细胞蛋白：某些经过筛选的微生物，如酵母，含有丰富的营养可以用作动物饲料或人类食品，被称为单细胞蛋白。

4. cocoa，可可粉：是由可可豆精细研磨成粉、脱脂、烘烤、加入天然或人工香料而制成。

5. BOD，（Biological Oxygen Demend）即生物需氧量：在一定条件下（一般在20℃下保温5d）需氧微生物使废水或污水不再发生变化时的需氧量（mg/kg）。

答对主要意思即可得满分。

Ⅴ. Fill in the blank. (0.5 point each, 25 points total)

1. Food processing is the largest manufacturing industry in the world.

2.Irradiation cannot be used with dairy products and some fruits, such as peaches

and nectarines.

3. Microwaves heat foods by generating heat inside the food due to water friction.

4. Dehydration results in decreased weight and volume of a product and shipping costs.

5. Ultrafiltration is a membrane filtration process operating at 2 to 10 bars pressure and allowing molecules the size of salts and sugars to pass through the membrane pores, while molecules the size of proteins are rejected.

6. The principle of freeze-drying is that under conditions of low vapor pressure (vacuum), water evaporates from ice without the ice melting.

7. The purpose of drying is to remove enough moisture to prevent microbial growth.

8. Dried foods are not sterile. Many spores survive in dry areas of food.

Drying never completely removes all water.

9. Refrigerated storage requires low temperatures, air circulation, humidity control, and modified gas atmosphere.

10. Enzymes will maintain a certain level of activity during freezing.

11. Packaging for frozen foods protects against dehydration, light, and air.

12. Four types of preservatives achieved by heating are sterilization, commercial sterility, pasteurization, and blanching.

13. Heating before packaging requires aseptic (germ-free) packaging.

14. To pick the right heat treatment severity for a specific food, two factors must first be determined: time-temperature combination required to inactivate the most resistant microbe; heat penetration characteristics of the food and the container.

15. The three general categories of food deterioration are: physical, chemical, and biological.

16. All foods undergo deterioration. All foods have a time limit of their usefulness—shelf life.

17. Food-borne disease is any disease resulting from the consumption of food.

18. Some fruits and vegetables are washed to remove internal heat and cool immediately after being picked in order to minimize post-harvest biochemical changes.

19. Food flavor is a combination of taste and smell.

20. Consumers expect certain qualities from their food. These include color, flavor, texture, and even size.

21. Protein provides essential amino acids, and nitrogen for the synthesis of other nitrogen-containing compounds.

22. A monosaccharide may have 5or 6carbons. A disaccharide is made of two monosaccharides.

23. Fat soluble vitamins include vitamins A, D, E, and K.

24. Salt is an example of a/an ionic bond.

25.Seven product lines along which the food industry is divided are cereal and bakery products; meat, fish, and poultry;dairy products; fruits and vegetables; sugars and other sweets; fats and oils; beverages.

Ⅵ. Short answer questions. (3 point each, 15 points total)

1. What are the two requirements for irradiation.

Two requirements for the irradiation process include:

A source of radiant energy;

A way to confine that energy.

辐射能量的来源

控制能量的方法

2. List three chemical changes that occur during drying.

Several chemical changes can occur during drying, including: caramelization, enzymatic browning, nonenzymatic browning, loss of ease of rehydration, loss of flavor.

3. What are the two main objectives of pasteurization?

Destroy all pathogenic microorganisms that might grow in a specific product; Extension of shelf life by decreasing number of spoilage organisms present.

4. Give four preservation techniques to prevent food deterioration.

Food preservation involves the use of heat, cold, drying, acid, sugar and salt, smoke, atmosphere, chemicals, radiation, and mechanical methods.

1.What is the difference between what plain teas and herbal teas are made from?什么是普通茶和草本植物（代用）茶的区别？

A（431）: 普通茶来自于茶树叶,并含有咖啡因；草本茶来自于许多植物的叶、花、根、bark皮、种子，并不含咖啡因。

Ⅶ. Translation. (2 point each, 20 points total)

1. 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。

2. The effects of hunger on children are classified as stunting, underweight, and wasting.

饥饿对儿童的影响可分为发育迟缓，体重不足和消瘦。

3. Food security exists when all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life.

食品保障就是让所有人在任何时候都可以通过直接获得和有钱买到充足的，安全的和有营养的食品来满足膳食和食品选择需求，从而拥有充满活力和健康的生活。

4. Ingredient declaration is now required on all foods that have more than one ingredient.

要求在所有超过一种配料的食品上标明配料表。

5. Functions of quality assurance programs are compliance with specifications; test

procedures; sampling schedules; records and reporting; troubleshooting; special problems.

品质控制计划的功能包括：服从规范；检验程序；取样方案；记录和报告；解决疑难问题；（处理）特殊问题。

6. Dry cleanup uses methods to capture all nonliquid waste and prevent it from entering the wastewater.

无水清洁就是收集所有的非流体废物，阻止它们进入废水中。

7. Irradiation is most useful in four areas: preservation; sterilization; control of sprouting, ripening, and insect damage, and control of food borne illness.

辐射在4个领域最有用：保藏；杀菌；控制发芽、成熟和虫害；控制食源性疾病；

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

答：需要产生毒素或者产生期望或不期望风味的微生物最小数量原则是每克一百万个菌数。

9. Lakes are more stable than dyes and ideal for coloring products containing fats and oils or items lacking sufficient moisture to dissolve dyes.

答：色淀是染料的水不溶形式，较染料更稳定，适用于含油脂或缺少水分难于溶解染料的着色食品。

10. Environmental conditions that affect microbial growth include temperature and oxygen.

影响微生物生长的环境条件包括温度和氧气。

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