题目内容

Common methods of drying include ( ).

A. sun drying
B. spray drying
C. tray drying
D. freeze drying

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Factors that influence drying are ( ).

A. Temperature
B. Pressure
Cellular structure
D. Relative humidity

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In freeze drying the term collapse means ( ).

A. that too high the operation temperature is
B. the formation of large ice crystals
C. that too low the operation temperature is
D. the loss of volatile flavor

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In general, dehydrated foods have moisture contents that are（）.

A. well below 10%
B. well below 40%
C. well below 50%
D. well below 20%

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食品热烫处理首要目标是( )。

A. 清洗食品
B. 破坏产品表面的微生物细胞
C. 驱除空气
D. 钝化食品中的酶

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Common methods of drying include ( ).

A. sun drying B. spray drying C. tray drying D. freeze drying

Factors that influence drying are ( ).

In freeze drying the term collapse means ( ).

In general, dehydrated foods have moisture contents that are（ ）.

食品热烫处理首要目标是( )。

A. sun drying
B. spray drying
C. tray drying
D. freeze drying

In general, dehydrated foods have moisture contents that are（）.